Lentil Stuffed Peppers
A twist on a classic dinner recipe that's plant based and full of flavor.
Servings 6 peppers
Calories 313kcal
Equipment
- 1 9x13 pan
- 1 Frying pan or skillet
- 1 stock pot
Ingredients
- 6 green bell peppers
- ½ cup uncooked rice
- 1 cup uncooked lentils
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 onion white or yellow, medium size
- 3 tbsp tomato paste
- 4 cloves garlic
- 1 14.5 oz canned tomatoes I recommend fire roasted
- 2 tsp oregano
- 4 oz Monterey jack cheese
- salt, to taste
- pepper, to taste
- cooking spray
Instructions
- Preheat oven to 375 Degrees F
- Bring broth to a boil and add lentils and rice. Return to a boil, then reduce to a simmer and cover. Cook for 20 minutes.
- Dice the onion and mince the garlic. Saute in oil. Add tomato paste, oregano and a sprinkle of salt and pepper to taste. Stir well it will be pasty.
- Cut the tops off of the peppers and remove any seeds.
- Mix cooked rice/lentils with the onion mixture and stir in the can of fire roasted tomatoes.
- Place the peppers in a greased 9x13 pan. Fill with mixture. Extra mixture can go along the bottom of the pan in between the peppers.
- Distribute cheese across the top of each bell pepper.
- Bake for 30 minutes and remove to check doneness. If the pepper isn't fully cooked yet, bake an additional 10 minutes.
Notes
Cooking notes:
- Freeze the left over tomato paste in an ice cube tray to use later. Each ice cube equals a tablespoon of paste.
- The left over mixture is great reheated with the pepper and eaten whole or chopped up and sautéed in a pan. Add scrambled eggs for an easy leftover breakfast.
- Swap in one pound of ground meet and cook with the onion/garlic mixture if not using lentils