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Stuffed Bell Peppers with Brown Rice & Lentils

Colorful bell peppers stuffed with a hearty mixture of brown rice, lentils, and spices—baked until tender. A fiber-rich, meatless dinner that's satisfying and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Bake Time 30 minutes
Total Time 45 minutes
Servings: 3 3 (1 pepper per person)
Course: Dinner
Cuisine: Global, Vegetarian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large bell peppers (any color)
  • ½ cup cooked brown rice
  • ½ cup cooked lentils
  • 1 small onion (chopped)
  • 1 garlic clove (minced)
  • ½ tsp ground cumin
  • ½ tsp paprika
  • Salt & pepper
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
Optional: grated cheese or fresh herbs for topping

Equipment

  • Oven
  • pot
  • baking dish

Method
 

  1. Preheat oven to 190°C (375°F).
  2. Cut the tops off peppers and remove seeds.
  3. In a pan, sauté onion and garlic in olive oil until soft. Add lentils, rice, tomato paste, and spices. Stir well.
  4. Stuff each pepper with the mixture and place in a baking dish.
  5. Add a splash of water to the bottom of the dish and cover with foil.
  6. Bake for 30 minutes until peppers are tender.
  7. Optionally top with cheese or herbs and serve hot.

Notes

You can meal-prep the filling in advance and just stuff and bake when ready