Vegan Lentil and Rice Stuffed Peppers
shared by Кухня Nibblore
Sweet bell peppers are baked with a hearty filling of green lentils, rice, vegetables, and a smoky, spiced tomato sauce. Pre-baking helps the peppers soften while holding their shape, and a layer of sauce in the baking dish keeps the filling moist. This satisfying main is ideal for a family dinner or make-ahead meals. • Choose peppers with broad, stable bases so they are easy to fill and remain upright while baking. • Do not fully soften the lentils in the saucepan; overcooked lentils can turn the filling pasty after baking. • If the filling looks slightly dry before you stuff the peppers, stir in 2–3 tablespoons of water or tomato sauce. • Green lentils can be replaced with brown lentils; use the same method and cook until just tender. • Basmati rice works in place of long-grain rice. If using brown rice, cook it separately until nearly tender according to the package directions. • Replace the fresh parsley with the same amount of cilantro or dill. • Sweet paprika can replace smoked paprika; add a pinch of ground chili for a bolder flavor. Refrigerate cooled stuffed peppers in an airtight container for up to 4 days. Reheat covered in a 180°C oven for about 20 minutes, or microwave individual portions until piping hot in the center. To freeze, wrap each cooked pepper separately and store for up to 2 months; thaw overnight in the refrigerator before reheating.
- Total time
- 80 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 4bell peppers, large and roughly equal in size
- 120 glong-grain rice, rinsed
- 150 ggreen lentils, rinsed
- 2 tbspolive oil
- 1onion, finely chopped
- 1carrot, coarsely grated
- 3 clovegarlic, minced
- 400 gcanned crushed tomatoes
- 2 tbsptomato paste
- 1 tspsmoked paprika
- 1 tspground cumin
- 1 tspdried oregano
- 1 ¼ tspsalt
- ¼ tspground black pepper
- 600 mlwater, for cooking the rice and lentils
- 120 mlwater, for the sauce
- 1 tbsplemon juice
- 15 gfresh parsley, roughly chopped
Instructions
- 1Preheat the oven to 200°C conventional or 180°C fan. Have a roughly 23 × 33 cm baking dish ready.
- 2Slice the tops off the peppers and remove the seeds and white membranes, reserving the tops. Stand the peppers cut-side up in the baking dish, brush them inside and out with 1 tablespoon of the olive oil, and season lightly with about 1/4 teaspoon of the salt. Bake for 15 minutes, then remove the dish without turning off the oven.
- 3While the peppers bake, place the lentils in a saucepan, add 400 ml of the water, and bring to a boil. Simmer uncovered for 18–22 minutes, until tender but still holding their shape. Drain well in a sieve.
- 4At the same time, combine the rice and remaining 200 ml water in a small saucepan. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for 5 minutes; the rice should be nearly cooked and will finish softening in the oven.
- 5Heat the remaining 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and carrot, then cook for 6–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic, smoked paprika, cumin, and oregano, and stir for 30 seconds.
- 6Add the tomato paste to the pan and cook for 1 minute. Pour in the crushed tomatoes and 120 ml water, then add the remaining 1 teaspoon salt and the black pepper. Bring to a gentle simmer and cook for 5 minutes, until the sauce thickens slightly.
- 7Set aside 250 ml of the tomato and vegetable sauce. Stir the lentils, rice, lemon juice, and two-thirds of the parsley into the remaining sauce. Taste the filling and add a little more salt if needed; it should be moist but not watery.
- 8Pour the reserved sauce into the baking dish around the peppers. Loosely spoon the filling into each pepper without packing it down, then replace the reserved tops. Cover the dish tightly with foil and bake for 25 minutes.
- 9Remove the foil and bake for another 10–15 minutes, until the peppers are tender when pierced with a knife and the filling reaches at least 74°C in the center. Rest for 5 minutes, then scatter with the remaining parsley and serve with the sauce from the baking dish.