Best 3 Lentil And Rice Stuffed Peppers Recipes
**Journey into the Realm of Culinary Delights: Exploring the Enticing Flavors of Lentil and Rice Stuffed Peppers**
Embark on a delectable culinary adventure with lentil and rice stuffed peppers, a vibrant and flavorful dish that promises to tantalize your taste buds. This vegetarian delight combines the goodness of protein-packed lentils, fluffy rice, aromatic spices, and the vibrant crunch of bell peppers. With variations ranging from classic to unique flavor combinations, our curated collection of recipes offers a tantalizing array of options for every palate.
From the traditional recipe featuring a savory filling of lentils, rice, and a blend of herbs and spices, to innovative variations infused with bold flavors like chipotle peppers, sun-dried tomatoes, and tangy feta cheese, these stuffed peppers offer endless possibilities for exploration. Whether you prefer the comforting simplicity of a classic tomato sauce or the piquant kick of a spicy harissa sauce, our recipes guide you through each step, ensuring a culinary masterpiece every time.
With detailed instructions, helpful tips, and stunning visuals, these recipes are designed to inspire and empower home cooks of all skill levels. Whether you're a seasoned chef or just starting your culinary journey, you'll find everything you need to create a delicious and satisfying meal that showcases the versatility and appeal of lentil and rice stuffed peppers.
So gather your ingredients, prepare your taste buds, and let's dive into the delectable world of lentil and rice stuffed peppers, where culinary art meets delightful flavors.
LIGHTENED-UP STUFFED PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils. Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish. Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil. Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.
- Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup. Remove from the heat and add the dill. Season with salt and pepper. Serve the sauce with the stuffed peppers.
Nutrition Facts : Calories 320 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 426 milligrams, Fiber 8 grams, Protein 20 grams, Sugar 5 grams
LENTIL AND RICE STUFFED PEPPERS
Use any color pepper you prefer, or substitute black beans or pinto beans for the lentils. This makes a great side dish or a vegetarian entree if vegetable broth is used. From "Living the G. I. Diet".
Provided by zeldaz51
Categories Weeknight
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Bring the broth, rice, salt, and thyme to a boil in a saucepan. Reduce the heat to low, cover, and cook for 25 minutes, or until the liquid is absorbed.
- Remove the pot from heat and sprinkle the carrot and zucchini on top. Cover and let vegetables steam in the pot's residual heat for 5 minutes. Scrape the rice mixture into a large bowl, add the parsley, and fluff with a fork.
- Whisk together 1/2 cup of the tomato sauce, the egg, and the cheese in a small bowl. Pour the mixture over the rice and toss to combine. Add the lentils and toss again. Set the mixture aside.
- Cut the top off each pepper and remove seeds and ribs. Trim the bottom of each pepper, if necessary, to make it sit flat. Set the peppers in an 8-inch square baking pan and pack the lentil-rice mixture into the cavities. Spread the remaining tomato sauce on top of the peppers. Pour the water into the dish around the peppers and cover with foil. Bake for 40 minutes, remove foil, then bake another 20 minutes until the peppers are tender.
VEGAN LENTIL-STUFFED PEPPERS
Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
- Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 35 g, Fat 7.9 g, Fiber 12.1 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 718.3 mg, Sugar 9.5 g
Tips:
- Choose the right lentils: For this recipe, green or brown lentils work best. They hold their shape well and have a slightly nutty flavor.
- Rinse the lentils thoroughly before cooking: This helps to remove any dirt or debris.
- Don't overcook the lentils: They should be tender but still have a slight bite to them.
- Stuff the peppers loosely: This will help to prevent them from splitting open.
- Bake the peppers until they are tender and the filling is heated through: This usually takes about 30 minutes.
- Serve the peppers immediately: They are best enjoyed hot out of the oven.
Conclusion:
Lentil and rice stuffed peppers are a delicious and healthy meal that can be enjoyed by people of all ages. They are packed with protein, fiber, and vitamins and minerals, and they are a good source of antioxidants. They are also relatively easy to make, and they can be tailored to your own dietary preferences. For example, you can use different types of lentils or rice, or you can add additional vegetables to the filling. You can also adjust the amount of spices to suit your taste. No matter how you make them, lentil and rice stuffed peppers are a surefire hit.
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