Nutritionist's Pick: Spiced Beef-and-Lentil Stuffed Bell Peppers
with Yogurt-Cilantro Sauce and Crispy Chana- Milk
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Triticale
Ingredients: Sweet bell pepper • Ground beef • Red lentils • Kale • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Channa dal (channadal, salt, chili, paprika, canola oil) • Rice vinegar (rice vinegar, sugar, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Cilantro • Garlic.
Ingredients
250 g
Ground Beef
½ cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
2 unit(s)
Sweet Bell Pepper
56 g
Kale, chopped
1 unit(s)
Garlic, cloves
7 g
Cilantro
28 g
Chana Dal
(May be present: Egg, Wheat, Fish, Sesame, Tree nuts, Peanuts, Sulphites, Mustard, Triticale, Crustaceans, Soy, Milk)
1 unit(s)
Beef Broth Concentrate
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Using a strainer, rinse lentils until water runs clear.
- To a medium pot, add lentils and enough water to cover by 1-inch (use same for 4 servings). Bring to a simmer over medium-high, then reduce heat to low. Cook for 4-6 min, stirring occasionally, until lentils are tender but still firm to the bite. (NOTE: It's okay if lentils start to split a little bit.)
- Strain lentils and return to the pot, off heat. Season with salt and pepper.
- While lentils cook, halve, then core peppers.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Arrange peppers, cut-sides down. Roast in the bottom of the oven for 12-16 min, flipping halfway, until tender and golden.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Remove and discard any tough stems from kale, then roughly chop.
- To a small bowl, add yogurt sauce, half the cilantro, half the garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
- To a large bowl, add kale, vinegar, 1/2 tbsp (1 tbsp) olive oil, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Using your hands, gently massage kale until dark green. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add chana dal to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on it so it doesn't burn!)
Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef, Moroccan Spice Blend, broth concentrate and remaining garlic to the dry pan. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add lentils and 1/4 cup water (use same for 4 servings). Season with salt and pepper. Cook 1-2 min, until water absorbs.
- Stuff beef-lentil mixture into pepper halves.
- Divide marinated kale between plates.
- Top with stuffed peppers.
- Drizzle yogurt sauce over top.
- Sprinkle chana dal and remaining cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many reviewers praised the delicious flavour combination of spices, veggies, and lentils.
- Ease of prep: Some found the peppers too small to stuff easily; consider buying extra peppers if needed.
- Suggestions: Try adding cream cheese for extra richness, or swap lentils for mushrooms for a different twist.
- Portions: Several noted the peppers were small; consider serving with rice for a more filling meal.
- Texture: For a firmer filling, skip adding water to the lentils; this helps when stuffing the peppers.
