Lentil and Rice Stuffed Bell Peppers
In short: Sweet bell pepper halves packed with a smoky lentil, rice and tomato filling and baked in tomato sauce until soft. A budget-friendly vegan dinner. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Stuffed peppers appear in home kitchens around the world, and the filling here is built from pantry staples: brown lentils, rice, tomato paste and a few warm spices. The peppers are halved so they bake evenly, and they sit in a little tomato sauce that keeps the filling moist. They can be filled a day ahead and baked when you need them, which makes them a good choice for relaxed entertaining.
Instructions
- Simmer the lentils in plenty of water for 20 minutes until tender, then drain. Cook the rice in a separate pan according to the packet until just tender, then drain.
- Heat the oven to 190°C (375°F). Heat the oil in a skillet and cook the onion and carrot for 6 minutes. Stir in the garlic, tomato paste, paprika, cumin, oregano, salt and pepper for 1 minute.
- Stir in half of the chopped tomatoes with the cooked lentils, rice and parsley. Taste and adjust the seasoning.
- Mix the remaining tomatoes with the water, 1/2 teaspoon of oregano and a pinch of salt. Pour this into a baking dish large enough to hold the pepper halves in a single layer.
- Pack the filling into the pepper halves, mounding it slightly, and set them in the dish.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 10 to 15 minutes more, until the peppers are tender and the filling is lightly browned on top.
- Rest for 5 minutes, then serve with the sauce spooned over.
Tips
- Choose peppers of similar size with flat bottoms so they sit upright. Trim a thin slice off any that wobble.
- Top the peppers with gluten-free breadcrumbs, vegan cheese or a drizzle of olive oil for the last 10 minutes if you like a golden crust.
Questions and answers
Can I stuff the peppers ahead of time?
Yes. Fill them, cover and refrigerate for up to 24 hours, then bake, adding about 10 minutes. The filling also keeps well on its own for 4 days.
Can I use cooked or leftover rice?
Yes. Use about 250 g (1 1/2 cups) of cooked rice and skip the step of boiling it. Leftover brown rice or basmati also work.
How do I freeze stuffed peppers?
Freeze baked, cooled peppers in a container with some sauce for up to 3 months. Thaw overnight and reheat covered at 180°C (350°F) for 25 minutes.
How long does it take to make Lentil and Rice Stuffed Bell Peppers?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Lentil and Rice Stuffed Bell Peppers?
About 300 kcal per serving, with 11 g of protein, 55 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 55 g |
| Fat | 4 g |
| Fiber | 9 g |
| Sugar | 13 g |
| Sodium | 375 mg |
Estimated values, calculated from the ingredients.
