High in vitamin A, vitamin C, and fiber, red bell peppers make a perfect accompaniment to protein-rich lentils in this low-calorie recipe. Even better news? You'll be surprised at how large an under-250-calorie portion of this cheesy red pepper and lentil bake really is. Make a batch of this dish ahead of time and reheat throughout the week for a quick evening meal.
Preheat the oven to 350 degrees.
Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.
Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
Serve immediately, or freeze remaining portions in individual servings.