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Stuffed Bell Peppers with Lentils and Rice Recipe

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4.4 from 67 reviews

Delicious and hearty stuffed bell peppers filled with a flavorful lentil and rice mixture, seasoned with smoked paprika, cumin, and oregano, topped with vegan cheese and baked to perfection. A perfect vegetarian, gluten-free meal packed with protein and fiber.

  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 stuffed peppers, serves 4-6

Ingredients

For the Filling:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • The tops of the bell peppers, finely diced
  • 1 cup cooked rice
  • 1 cup cooked lentils, drained and rinsed
  • 2 cups tomato sauce or passata
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • Salt & pepper to taste

For Assembling:

  • 6-8 bell peppers, mixed colors
  • 1-2 tbsp olive oil for brushing
  • 3.5-5 oz vegan cheese, grated

Instructions

  1. Prepare the Filling: Heat 1 tbsp olive oil in a pan over medium heat. Add the finely chopped red onion and sauté until translucent. Stir in the diced bell pepper tops and cook for a few more minutes until soft.
  2. Combine Ingredients: In the pan, add the cooked rice, cooked lentils, and tomato sauce or passata. Season with smoked paprika, cumin, oregano, salt, and pepper. Stir well and simmer for 5-7 minutes until flavors meld and the mixture thickens slightly.
  3. Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
  4. Stuff the Peppers: Spoon the lentil and rice filling into each hollowed bell pepper, filling them generously but not overstuffing. Place the stuffed peppers upright in a baking dish.
  5. Add the Cheese: Sprinkle grated vegan cheese evenly on top of each stuffed pepper.
  6. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese has melted and is slightly golden.
  7. Serve: Remove from the oven and let the peppers cool slightly before serving. Enjoy warm as a main course or side dish.

Notes

  • You can substitute cooked quinoa or bulgur for the rice for a different texture.
  • Use any color bell peppers according to your preference or availability.
  • For extra flavor, add minced garlic with the onions in the filling.
  • Vegan cheese can be omitted or substituted with shredded mozzarella if not strictly vegan.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free, Vegetarian, Vegan

Find it online: https://allyumcooks.com/stuffed-bell-peppers-with-lentils-and-rice-recipe/