Lentil-Stuffed Pepper Boats with Date-Cucumber Yogurt

🫑 Lentil-Stuffed Pepper Boats with Date-Cucumber Yogurt Sweet roasted peppers, cumin-spiced lentils, tiny date pieces, fresh coriander, and a cool cucumber yogurt finish. It is cozy enough for dinner, but still bright and fresh from lemon, herbs, and crisp cucumber. ✨ Yield: 4 servings Time: about 55 minutes Ingredients For the pepper boats: - 4 large red or yellow bell peppers, halved through the stem and seeded - 1 tbsp olive oil - 1/2 tsp salt - Black pepper For the lentil filling: - 1 tbsp olive oil - 1 small onion, finely chopped - 2 garlic cloves, finely grated or minced - 1 small apple, diced small - 1/2 cup red lentils, rinsed - 3 tbsp chopped dates - 1 tbsp tomato paste - 1 tsp ground cumin - 1 tsp ground coriander - 1/4 tsp smoked paprika or chili flakes, optional - 1 1/3 cups vegetable stock, plus a splash more if needed - 1 tbsp lemon juice - 2 tbsp chopped coriander or parsley - Salt and black pepper For the date-cucumber yogurt: - 3/4 cup thick Greek yogurt - 1/2 cup grated cucumber, squeezed dry - 1 tbsp lemon juice - 1 tsp olive oil - 1 tbsp chopped coriander or mint - Pinch of cumin - Salt and black pepper To finish: - 2 tbsp toasted pumpkin seeds or chopped almonds - Extra coriander - Lemon wedges - A few extra chopped dates, optional Method 1. Heat the oven to 210C / 410F. Place the pepper halves cut-side up on a lined tray. Rub with olive oil, salt, and pepper. Roast for 18-22 minutes until the peppers are glossy, tender at the edges, and lightly charred in spots, but still sturdy enough to hold the filling. 2. While the peppers roast, make the filling. Warm olive oil in a pan over medium heat. Add the onion and cook for 5 minutes until soft. Add garlic and apple, then cook for 2 minutes more. 3. Stir in the rinsed red lentils, chopped dates, tomato paste, cumin, coriander, and smoked paprika or chili flakes if using. Pour in the stock and bring to a gentle simmer. Cook for 16-20 minutes, stirring often, until the lentils are tender and the mixture is thick enough to spoon. Add a splash more stock if it catches before the lentils soften. 4. Finish the lentils with lemon juice, chopped herbs, salt, and black pepper. The filling should taste savory first, with a little date sweetness and a soft apple note in the background. 5. Mix the yogurt, squeezed cucumber, lemon juice, olive oil, herbs, cumin, salt, and pepper. Keep it cold until serving so the contrast with the warm peppers feels fresh. 🥒 6. Spoon the lentil filling into the roasted pepper boats. Add cucumber yogurt over the top, then finish with toasted seeds or almonds, herbs, lemon wedges, and a few extra date pieces if you like. Serving and storage tips Serve with rice, couscous, flatbread, or a simple tomato salad. For extra protein, add crumbled feta, chickpeas, or a soft egg on the side. Store filled peppers and yogurt separately for up to 3 days; reheat the peppers gently, then add the cold yogurt just before serving. Save this for a colorful vegetarian dinner that feels both warming and fresh. 🌿 Tasteloom.club - easy recipes for everyday cravings