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–+ servings
Lentil and Rice Stuffed Peppers

Lentil and Rice Stuffed Peppers for a Cozy, Wholesome Meal

Hearty Lentil and Rice Stuffed Peppers are a nutritious, plant-based meal that offers comfort and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 4 pieces Bell Peppers Medium-sized and firm
  • 1 cup Brown/Green Lentils Cooked according to package instructions
  • 1 cup Brown Rice Can substitute with white rice
  • 1 medium Yellow Onion Sauté until caramelized
  • 2 cloves Garlic Minced
  • 1/4 cup Fresh Parsley Chopped
  • 1 teaspoon Cumin
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
  • 2 tablespoons Lemon Juice Preferably fresh
  • 1 cup Cheese (optional) Feta or mozzarella for richness

Equipment

  • Saucepan
  • Sauté Pan
  • Baking Dish

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lentils according to package instructions for 20-25 minutes. Drain and set aside.
  3. Cook the brown rice according to package directions, typically 40-45 minutes.
  4. Sauté diced onion in a pan with olive oil for 5-7 minutes until translucent, then add minced garlic for another 1-2 minutes.
  5. In a large bowl, mix lentils, rice, sautéed onion and garlic, parsley, cumin, lemon juice, salt, and pepper thoroughly.
  6. Slice tops off bell peppers, removing seeds and membranes, and set them upright in a baking dish.
  7. Fill each pepper with the lentil and rice mixture, packing it slightly.
  8. Cover the dish with foil and bake for 25-30 minutes until peppers are tender.
  9. Optional: Sprinkle cheese on top and bake uncovered for an additional 5-10 minutes until melted.
  10. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 540mgFiber: 10gSugar: 4gVitamin A: 900IUVitamin C: 120mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze individual peppers for up to 3 months.

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