Lentil Sprout & Feta Stuffed Mini Peppers

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

1. In a medium bowl, mix sprouts, feta, olive oil, juice, zest, 3 tsp parsley, salt, oregano, and pepper until well combined.
2. Spoon the mixture evenly into peppers, pressing gently so the filling stays in place.
3. Garnish with remaining ½ tsp parsley.