Featured: Curly kale
Cuisine: Mediterranean-inspired
Why it’s heart-healthy: Lentils and kale combine to deliver a double dose of fiber, plant protein, and folate — all essential for reducing LDL cholesterol and supporting heart health.
Allergens & swaps:
• Naturally gluten-free and nut-free
• Optional: Add dairy-free cheese or nutritional yeast for extra flavor
Tip: Bake uncovered for the final few minutes to lightly crisp the tops without oil.
Ingredients
2 large bell peppers, halved and seeded
1 cup cooked green or brown lentils
1 cup curly kale, chopped
1/2 cup cooked brown rice or quinoa
2 tbsp tomato paste
1 garlic clove, minced
1 tbsp olive oil
1/4 tsp smoked paprika
Salt and pepper to taste Optional: 1 tbsp chopped basil for garnish
Preparation
1. Preheat oven to 190°C.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Add kale and cook until wilted, about 2 minutes.
4. Stir in lentils, rice/quinoa, tomato paste, smoked paprika, salt, and pepper.
5. Spoon the mixture into bell pepper halves.
6. Place in a baking dish and cover with foil.
7. Bake for 25–30 minutes, uncovering for the last 5 minutes.
8. Garnish with chopped basil before serving, if desired.