MealPlanned
- Dinner
- 50 min
- Dairy-Free
- Gluten-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Spiced lentil and rice stuffed peppers
Vegan peppers stuffed with lentils, rice, tomatoes and warm spices.
- Calories
- 325
- Protein
- 12 g
- Carbs
- 51 g
- Fat
- 10 g
Per serving. Makes 4 servings.
Ingredients
- 4 Red bell pepper
- 1 tbsp Olive oil
- 1 Onion
- 2 Garlic
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon
- 100 g Green lentils, dry
- 300 g Brown rice, cooked
- 200 g Chopped tomatoes, canned
- 10 g Fresh parsley
- 30 g Pine nuts
Method
- Rinse the lentils and simmer for 20 minutes until tender, then drain. Heat the oven to 190°C (170°C fan).
- Halve the peppers lengthways and remove the seeds.
- Peel and chop the onion and crush the garlic. Soften in the oil for 5 minutes, then add the cumin and cinnamon for 1 minute.
- Stir in the lentils, rice, tomatoes and chopped parsley.
- Fill the peppers, put them in a baking dish, top with the pine nuts and bake for 30 minutes until the peppers are soft.
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