- 1/4 cup dry lentils
- 1 TBSP tahini
- Juice of half a lemon
- Fresh Basil leaves, approx 5, sliced
- 2 TBSP sliced red onion
- Petite sweet peppers, assorted colors
- Fresh cracked pepper
Clean the peppers. Cutoff the tops where the stems are located and pull out the seeds; set aside.
Cook the lentils according to the directions on the bag.
While the lentils are cooking, combine the rest of the ingredients. Add the lentils when cooked. Fill the peppers with the lentil mixture and enjoy!
Tip: this recipe can be enjoyed right away or after refrigerationDon't forget to follow my blog with Bloglovin for even more health and fitness posts! Click here to follow.