By W.R.Y Trucking
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Place the bell peppers upright in a baking dish. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the cooked lentils and cooked brown rice to the skillet with the onions. Stir in the cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes until heated through.
Stuff each bell pepper with the lentil and rice mixture, pressing down gently to fill them completely.
Pour 1/2 cup of water into the bottom of the baking dish to keep the peppers moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
Garnish the stuffed peppers with freshly chopped parsley before serving.
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This Vegetarian Main Course recipe is ready in 50 minutes and features large bell peppers, cooked lentils, cooked brown rice and other delicious ingredients. Contains 290 calories total.
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Place the bell peppers upright in a baking dish. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the cooked lentils and cooked brown rice to the skillet with the onions. Stir in the cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes until heated through.
Stuff each bell pepper with the lentil and rice mixture, pressing down gently to fill them completely.
Pour 1/2 cup of water into the bottom of the baking dish to keep the peppers moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
Garnish the stuffed peppers with freshly chopped parsley before serving.
Calories per Serving: 290
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