Mediterranean Salmon, Lentil & Chickpea Stuffed Peppers

Very nice fish

Ingredients

120g green or [[Puy lentils]]
1 can (240g drained) [[Chickpeas]], rinsed
2 large bell peppers, red or yellow
2 tbsp extra virgin olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
200g diced tomatoes (fresh or canned without added sugar)
1 tsp tomato paste
1 tsp dried oregano
1 tsp ground cumin
200g wild-caught salmon fillet
½ tsp smoked paprika
1 lemon, zested and juiced
30g crumbled [[Feta cheese]] (optional)
Fresh parsley, chopped
Salt and freshly ground black pepper

Instructions

[ ] Preheat the oven to 190°C (375°F).
[x] Rinse 120g [[Puy lentils]] and add them to a pot with 360ml water and a pinch of salt. ✅ 2025-05-23
[x] Bring the water to a boil. Reduce the heat and simmer, covered, for 20–25 minutes until the lentils are tender but still hold their shape. ✅ 2025-05-23
[x] Drain the lentils and set them aside. ✅ 2025-05-23
[x] Slice the peppers lengthwise and remove their seeds and ribs. ✅ 2025-05-23
[x] Brush the pepper halves with 1 tbsp of olive oil and arrange them cut-side up in a baking dish. ✅ 2025-05-23
[x] Heat the remaining 1 tbsp of olive oil in a skillet over medium heat. ✅ 2025-05-23
[x] Sauté the diced onion for 3–4 minutes until it softens. ✅ 2025-05-23
[x] Add the minced garlic and cook for 30 seconds until fragrant. ✅ 2025-05-23
[x] Stir in the diced tomatoes, tomato paste, dried oregano, ground cumin, ¼ tsp of salt, and a pinch of black pepper. ✅ 2025-05-23
[x] Simmer the mixture for 5 minutes until it thickens slightly. ✅ 2025-05-23
[x] Fold in the drained [[Chickpeas]] and the cooked lentils to warm them through. ✅ 2025-05-23
[x] Pat the salmon dry and season it with smoked paprika, salt, and pepper while the filling simmers. ✅ 2025-05-23
[x] Sear the salmon in a non-stick pan over medium-high heat for 2 minutes per side. ✅ 2025-05-23
[x] Flake the salmon into large chunks and stir it into the lentil–chickpea mixture along with the lemon zest. ✅ 2025-05-23
[x] Divide the filling evenly among the pepper halves and press it down lightly. ✅ 2025-05-23
[x] Cover the dish with foil and bake for 20 minutes. ✅ 2025-05-23
[x] Remove the foil, sprinkle the peppers with crumbled [[Feta cheese]] if desired, and bake uncovered for 10 more minutes until the peppers are tender and the filling is hot. ✅ 2025-05-23
[x] Garnish with chopped parsley and a squeeze of lemon juice before serving. ✅ 2025-05-23

Notes

For a dairy-free version, omit the [[Feta cheese]].
These stuffed peppers pair well with a simple green salad dressed with olive oil and lemon.
Store any leftovers in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 160°C for 15 minutes.
Covering the dish with foil during baking prevents the peppers from over-browning.
Covering the dish with foil helps retain moisture in the filling by trapping steam.