Stuffed Peppers with Lentils
Directions
- 1Slice off the tops of the bell peppers and remove the seeds. Set the tops aside to dice for the filling.
- 2Slice off the tops of the bell peppers and remove the seeds. Set the tops aside to dice for the filling.
- 3Slice off the tops of the bell peppers and remove the seeds. Set the tops aside to dice for the filling.
- 4Brush the insides of the bell peppers lightly with olive oil.
- 5Brush the insides of the bell peppers lightly with olive oil.
- 6Brush the insides of the bell peppers lightly with olive oil.
- 7Bake the bell peppers at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
- 8Bake the bell peppers at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
- 9Bake the bell peppers at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
- 10Heat 1 tablespoon of olive oil in a large pan.
- 11Heat 1 tablespoon of olive oil in a large pan.
- 12Heat 1 tablespoon of olive oil in a large pan.
- 13Add the chopped onion and the diced bell pepper tops to the pan.
- 14Add the chopped onion and the diced bell pepper tops to the pan.
- 15Add the chopped onion and the diced bell pepper tops to the pan.
- 16Sauté for 4–5 minutes until softened.
- 17Sauté for 4–5 minutes until softened.
- 18Sauté for 4–5 minutes until softened.
- 19Add the cooked rice and lentils to the pan.
- 20Add the cooked rice and lentils to the pan.
- 21Add the cooked rice and lentils to the pan.
- 22Add seasoning to taste.
- 23Add seasoning to taste.
- 24Add seasoning to taste.
- 25Pour in the tomato sauce.
- 26Pour in the tomato sauce.
- 27Pour in the tomato sauce.
- 28Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.
- 29Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.
- 30Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.
- 31Spoon the mixture evenly into the pre-baked peppers.
- 32Spoon the mixture evenly into the pre-baked peppers.
- 33Spoon the mixture evenly into the pre-baked peppers.
- 34Top generously with grated vegan cheese.
- 35Top generously with grated vegan cheese.
- 36Top generously with grated vegan cheese.
- 37Cover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.
- 38Cover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.
- 39Cover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.
- 40Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.
- 41Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.
- 42Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.
- 43Serve the stuffed peppers.
- 44Serve the stuffed peppers.
- 45Serve the stuffed peppers.
Ingredients
- 6 bell pepper
- 6 bell pepper
- 6 bell pepper
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 red onion
- 1 red onion
- 1 red onion
- 200 g cooked rice
- 200 g cooked rice
- 200 g cooked rice
- 200 g cooked lentils
- 200 g cooked lentils
- 200 g cooked lentils
- 490 g tomato sauce or passata
- 490 g tomato sauce or passata
- 490 g tomato sauce or passata
- 1 teaspoon smoked paprika
- 1 teaspoon smoked paprika
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon oregano
- 0.5 teaspoon oregano
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 100 g vegan cheese
- 100 g vegan cheese
- 100 g vegan cheese
Equipment
bowlpanwooden spoonbaking dishoven
Tips
- If the sauce becomes too thick, add a splash of water until you reach your desired consistency.
- Some vegan cheeses don’t melt easily — drizzle a little olive oil on top before baking to help them melt and brown beautifully.