Stuffed Bell Peppers with Lentils and Rice and Spices and Herbs

These stuffed bell peppers are a delightful combination of lentils, rice, and a medley of spices and herbs, making for a hearty and satisfying meal. Perfectly seasoned and baked to perfection, they are not only flavorful but also nutritious.

Ingredients

• 2 large bell peppers - any color
• 1/2 cup dried green or brown lentils - 100 g
• 1/2 cup long-grain rice - 100 g
• 1 small onion - diced
• 2 cloves garlic - minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 cups vegetable broth - 480 ml
• 1 tablespoon tomato paste
• 1/4 cup fresh parsley - chopped
• 1 tablespoon lemon juice

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and set aside.
3. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. In another saucepan, cook the rice according to package instructions, typically about 15-20 minutes.
5. In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
6. Once the lentils are tender, drain any excess liquid and add them to the skillet with the onion and garlic. Stir in the cooked rice, tomato paste, cumin, smoked paprika, oregano, black pepper, and salt. Mix well and cook for another 5 minutes.
7. Remove from heat and stir in the chopped parsley and lemon juice.
8. Stuff the bell peppers with the lentil and rice mixture, packing it lightly.
9. Place the stuffed peppers upright in a baking dish and pour a small amount of vegetable broth around the base of the peppers to keep them moist during baking.
10. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
11. Carefully remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle health and satiety.

Tags