Recipe from Garden Fresh Foodie
Editor’s note: This plant-based recipe is beautiful, delicious, and healthy. Vegetable stuffed peppers made with Italian spices makes a great meal when served with a salad. Enjoy.
Beautiful Stuffed Peppers with Lentils
Prep Time: 20 minutes
Cook Time: 1 hour
Number of servings: 12
Per Serving 227 calories
Fat 1 g
Carbs 45 g
Protein 10 g
- 1½ cups brown or green lentils, rinsed
- 1½ cups small diced onion
- 1½ cup of small diced carrots
- 1½ cup small diced celery
- 1 quart of canned tomatoes, or 28 oz can, separate out the liquid and set aside
- 2 tbsp minced garlic
- 1 tbsp dried rosemary, thyme, and oregano
- 1 tsp salt, reduce to ½ tsp if using salted broth
- 2 bay leaves
- 2 tbsp tomato paste
- ¼ tsp black pepper
- 1½ cups of brown rice
- 3 cups water
- 3 tsp freshly prepared bouillon or add additional salt and tomato paste to taste
- 2 tbsp tomato paste
- 10 mulit-colored peppers
- jarred or freshly prepared sauce, about ½ a jar
- freshly chopped parsley and crushed red pepper for garnish
For the lentils:
For the rice:
- To cook rice in a pressure cooker: place rice, tomato paste, water/broth, and bouillon into a pressure cooker, cover, bring to pressure, reduce heat to low and cook for 12 minutes. Turn stove off and let pressure drop. To cook in traditional pot: bring water/broth to a boil, add in bouillon if using, rice, and tomato paste. Reduce heat to low and cook until water has been absorbed and rice has softened, about 40 minutes.
- While rice is cooking make the lentils: sauté onions, carrots, celery, herbs, and garlic in a good sized soup pot, along with a little of the reserved tomato juice to prevent sticking. Add bay leaves, and cook until vegetables have softened. Season with salt, peppers, and add in tomato paste.
- To the reserved tomato juice, add enough water/broth to measure out 4 cups of liquid. Add to the pot along with tomatoes and lentils. Cover and cook until lentils have softened.
- Once lentils and rice are finished cooking, add rice to lentils until desired consistency is found. We added almost all of the rice, leaving a little for a lunch the next day.
- While lentils and rice cook, bring a pot of water to boil, along with a pinch of salt. Slice peppers in half and remove their seeds. Drop into boiling water and cook for 1½ minutes. Remove from water.
- Pour enough of the jarred tomato sauce into 2, 9x13" pans to coat the bottom and prevent the peppers from sticking. Put the peppers into the sauce (we found 10 halves/5 peppers fit in each pan). Fill with lentil stew and top each pepper with 1-2 tbsp sauce.
- Bake covered at 350 for 30 minutes, uncover and cook for 10 more minutes.
- Sprinkle with freshly chopped parsley and crushed red pepper if desired. Serve with a big salad and enjoy those colors!
• Packed with antioxidants, especially Vitamin C to boost immunity and fight disease, almost 500% of your needs per serving!
• Packed with fiber: awesome for digestive health, regulating blood sugar, increasing satiety, reducing cholesterol.
• Cholesterol and Virtually Fat Free: this recipe uses no added fats, is oil free, and by omitting animals products, is cholesterol free.
• High in plant-based protein; lentils and brown rice provide a great source of protein for healing and repairing the body.
• High in Vitamin A; tomatoes are a great source of Lycopene, a Vitamin A component; great for skin, eye, hair, and dental health; anti-inflammatory and antioxidant, 60% per serving.
• Good source of potassium: 948 mg/serving! helps to regulate kidney and nervous system function, blood pressure, and heart rate.
• Good source of plant-based iron (better for the body) 26% iron 8% calcium/serving.
Tell us in the comments what you think of this plant-based recipe because we’d love to know!