We start by roasting the peppers, choosing the most beautiful and healthy ones, preferably in various colors for an attractive appearance of the final dish. Roasting can be done on a stovetop, grill, or in the oven, and after they are roasted, we let them sweat covered with a damp towel and sprinkled with a handful of salt. This will help the skin to come off, making them easier to peel.
In the meantime, we prepare the filling. In a pot, we add a splash of olive oil, ideal for giving the dish a richer taste. We add red lentils, which cook quickly, and add the vegetables cut into small cubes. Carrots, celery, and bell pepper are excellent options, but we can also add zucchini or onion, depending on preferences. We cover the ingredients with water or, for a more intense flavor, with chicken or beef broth, preferably homemade from bone essence. This will enrich the aroma of the filling. Diced tomatoes are added towards the end, so they do not become overly soft, and if desired, we can also add diced apple for a sweet note characteristic of the Transylvania region.
After about 30 minutes, the filling is ready, and we let it cool down for easier handling. Now we return to our peppers. We carefully peel off the skin, making sure not to tear them. We remove the stem and seeds, ensuring that the peppers remain whole. With a teaspoon, we begin to fill them with the delicious filling, as if we were feeding a baby; we must be patient and ensure that each pepper is full of filling.
We grease a heat-resistant dish with a little oil or butter, and then we carefully place the stuffed peppers next to each other to bake evenly. In a separate bowl, we beat 3 eggs with a splash of milk, salt, pepper, and fresh herbs, such as dill or parsley, adding a touch of freshness. We pour the egg mixture over the peppers in the dish, making sure to cover them well.
We place the dish in the preheated oven at 180 degrees Celsius and bake for about 25-30 minutes until the omelet is nicely browned and firm around the peppers. Finally, we serve the dish warm, enjoying the combined flavors and its appetizing appearance, which will impress any guest. These stuffed peppers with lentils and vegetables are not only delicious but also healthy, making them a perfect choice for a family lunch or dinner.
In the meantime, we prepare the filling. In a pot, we add a splash of olive oil, ideal for giving the dish a richer taste. We add red lentils, which cook quickly, and add the vegetables cut into small cubes. Carrots, celery, and bell pepper are excellent options, but we can also add zucchini or onion, depending on preferences. We cover the ingredients with water or, for a more intense flavor, with chicken or beef broth, preferably homemade from bone essence. This will enrich the aroma of the filling. Diced tomatoes are added towards the end, so they do not become overly soft, and if desired, we can also add diced apple for a sweet note characteristic of the Transylvania region.
After about 30 minutes, the filling is ready, and we let it cool down for easier handling. Now we return to our peppers. We carefully peel off the skin, making sure not to tear them. We remove the stem and seeds, ensuring that the peppers remain whole. With a teaspoon, we begin to fill them with the delicious filling, as if we were feeding a baby; we must be patient and ensure that each pepper is full of filling.
We grease a heat-resistant dish with a little oil or butter, and then we carefully place the stuffed peppers next to each other to bake evenly. In a separate bowl, we beat 3 eggs with a splash of milk, salt, pepper, and fresh herbs, such as dill or parsley, adding a touch of freshness. We pour the egg mixture over the peppers in the dish, making sure to cover them well.
We place the dish in the preheated oven at 180 degrees Celsius and bake for about 25-30 minutes until the omelet is nicely browned and firm around the peppers. Finally, we serve the dish warm, enjoying the combined flavors and its appetizing appearance, which will impress any guest. These stuffed peppers with lentils and vegetables are not only delicious but also healthy, making them a perfect choice for a family lunch or dinner.
Ingredients
3 roasted peppers, peeled and drained 50 g red lentils 1 small onion 1 peeled and deseeded tomato 1-2 cloves of garlic 1 green pepper 1 small carrot 3 eggs Parsley leaves Oil, salt, pepper