Stuffed Peppers with Lentils

Name: Stuffed Peppers with Lentils
Total time: 70 min
Yield: 6 servings
Ingredients: 6 bell pepper; 1 tablespoon olive oil; 1 red onion; 200 g cooked rice; 200 g cooked lentils; 490 g tomato sauce or passata; 1 teaspoon smoked paprika; 0.5 teaspoon cumin; 0.5 teaspoon oregano; salt; pepper; 1 tablespoon olive oil; 100 g vegan cheese

1h 10m

Serves 6

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Stuffed Peppers with Lentils

instagram.com

1h 10m

Serves 6

Directions

1Slice off the tops of the bell peppers and remove the seeds. Set the tops aside to dice for the filling.
2Brush the insides of the bell peppers lightly with olive oil.
3Bake the bell peppers at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
4Heat 1 tablespoon of olive oil in a large pan.
5Add the chopped onion and the diced bell pepper tops to the pan.
6Sauté for 4–5 minutes until softened.
7Add the cooked rice and lentils to the pan.
8Add seasoning to taste.
9Pour in the tomato sauce.
10Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.
11Spoon the mixture evenly into the pre-baked peppers.
12Top generously with grated vegan cheese.
13Cover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.
14Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.
15Serve the stuffed peppers.

Ingredients

6 bell pepper
1 tablespoon olive oil
1 red onion
200 g cooked rice
200 g cooked lentils
490 g tomato sauce or passata
1 teaspoon smoked paprika
0.5 teaspoon cumin
0.5 teaspoon oregano
salt
pepper
1 tablespoon olive oil
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.

Stuffed Peppers with Lentils

1h 10m

Serves 6

instagram.com

Stuffed Peppers with Lentils

instagram.com

1h 10m

Serves 6

Directions

1Slice off the tops of the bell peppers and remove the seeds. Set the tops aside to dice for the filling.
2Brush the insides of the bell peppers lightly with olive oil.
3Bake the bell peppers at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
4Heat 1 tablespoon of olive oil in a large pan.
5Add the chopped onion and the diced bell pepper tops to the pan.
6Sauté for 4–5 minutes until softened.
7Add the cooked rice and lentils to the pan.
8Add seasoning to taste.
9Pour in the tomato sauce.
10Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.
11Spoon the mixture evenly into the pre-baked peppers.
12Top generously with grated vegan cheese.
13Cover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.
14Remove the foil and bake for another 10 minutes, until the cheese is melted and golden.
15Serve the stuffed peppers.

Ingredients

6 bell pepper
1 tablespoon olive oil
1 red onion
200 g cooked rice
200 g cooked lentils
490 g tomato sauce or passata
1 teaspoon smoked paprika
0.5 teaspoon cumin
0.5 teaspoon oregano
salt
pepper
1 tablespoon olive oil
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.