
Lentil Sprout & Feta Stuffed Mini Peppers
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For a vegan twist, swap the feta for mashed avocado or a dairy-free cheese alternative.
Serves 6 (serving size: 4 pepper halves)
Ingredients
- 1 ½ cups organic lentil sprouts
- ¾ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 ½ tsp chopped fresh parsley, divided
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- 1 pint mini bell peppers, halved with seeds removed
Directions
- In a medium bowl, mix sprouts, feta, olive oil, juice, zest, 3 tsp parsley, salt, oregano, and pepper until well combined.
- Spoon the mixture evenly into peppers, pressing gently so the filling stays in place.
- Garnish with remaining ½ tsp parsley.