Lentil Stuffed Peppers Recipe
These lentil stuffed bell peppers quickly became one of my absolute favorites. Quickly made up healthy vegetarian dish turned out so delicious, I couldn’t help to share the recipe.
Most importantly, the dish is super simple to make and requires no special efforts, even more, it tastes delicious hot or cold, the same or next day.
I’d suggest to make a good batch and freeze to defrost and enjoy later.
Those who don’t like bell peppers in general, use the lentil stuffing to stuff zucchini, tomatoes, eggplants or pumpkin. I can guarantee you’ll love it!
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The recipe is for 5-6 large bell peppers
250 grams (about 8oz) mini green lentils
1 onion, finely chopped
2 small packs (226g each) mushrooms, sliced
3-4 tbs olive oil
1 tbs red pepper paste
4 tbs salsa
3 tbs tomato sauce , save about ½ cup for spreading on the pan before baking
3-4 cloves of garlic, grated
Freshly chopped herbs: basil and dill , 2-3 tbs
½ tsp ground cumin , ¼ tsp cayenne
⅓ tsp ground black pepper
Salt to taste
Vegetable broth or water for adding to baking pan
Start by cooking the lentils, cook until fully cooked but don’t over cook !
Wash and cut the tops of the bell peppers, save the tops, remove the seeds
In a large skillet sauté onions until golden color.
Add sliced mushrooms and continue cooking until the mushrooms are slightly browned.Add salsa, red pepper paste, tomato sauce and mix well.
Add in the lentils, herbs and all seasonings, mix and cook another 3-4 minutes
Stuff the peppers and cover with lids
Preheat the oven to 450°F/ 200°C degrees
Arrange stuffed bell peppers in a baking pan filled with tomato sauce and about 1 cup of vegetable broth or water
Cover with foil and bake 40-45 minutes covered
Remove the foil and cook another 10-12 minutes or until fully cooked
Note* : stick a knife into pepper to check if it’s tender and cooked
Let the your lentil stuffed peppers set about 15 minutes and enjoy!