Stuffed peppers with lentils

Delicious stuffed peppers recipe with lentils and rice - a perfect fasting choice

Who doesn't love the enticing aroma of stuffed peppers? This stuffed pepper recipe with lentils and rice is not only tasty but also a healthy and economical option, perfect for fasting days or for those who want to enjoy a delicious vegetarian meal. These stuffed peppers are nutritious, packed with vitamins, and most importantly, easy to prepare. Get ready to delight your taste buds with every bite!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Ingredients

- 14 peppers (preferably red or yellow)
- 150 g rice (preferably long-grain)
- 1 cup of lentils (approximately 200 g)
- 500 g mushrooms (fresh or canned)
- 1 medium carrot
- 1 small zucchini
- 1 large onion (white or yellow)
- 1 bunch of dill
- 1 bunch of parsley
- salt and pepper to taste
- 200-300 ml tomato juice (freshly made or canned)
- 2-3 tablespoons of olive oil or sunflower oil

A brief story

Stuffed peppers are a traditional recipe, loved in many cuisines around the world. Over time, each culture has added its own ingredients and adapted the recipes, but the essence has remained the same: filling a wonderful ingredient, like the pepper, with a flavorful and nutritious mix. This recipe uses lentils, an excellent source of plant protein, and rice, which perfectly complements the texture of the filling.

Preparation steps

1. Preparing the ingredients
Start by washing the rice well under cold water to remove excess starch. This will help the rice remain slightly firm and not stick together. Then, soak the lentils for about 1.5 hours in cold water. It is important to change the water a few times to improve the digestibility of the lentils and remove any impurities.

2. Boiling the lentils
Once the lentils have soaked, boil them in a pot of water. The boiling time varies depending on the type of lentils, but generally, it takes between 20 and 30 minutes. Check periodically to see if they are cooked, but don't let them overcook; you want them to be slightly al dente.

3. Preparing the vegetables
Meanwhile, peel the carrot and grate it. Cut the zucchini into small cubes and slice the mushrooms. The onion should be finely chopped. These vegetables will add not only flavor but also a pleasant texture to the filling.

4. Sautéing the vegetables
In a heated skillet, add a little oil and let it heat up. Add the mushrooms and sauté them until golden. Then, add the grated carrot and 250 ml of water. When the mixture starts to boil, add the rice, salt, and mix well. Cover the skillet and let the rice simmer on low heat. After about 10-15 minutes, when the rice is halfway cooked, add the diced zucchini.

5. Combining the ingredients
Once the rice and vegetables are almost cooked, add the finely chopped onion, fresh herbs (dill and parsley), and pepper to taste. When the lentils are ready, drain them and add them to the skillet. Gently mix to combine all the ingredients.

6. Stuffing the peppers
Wash the peppers and cut off the tops, keeping them for later use. Remove the seeds and internal membranes. Fill each pepper with the lentil and rice mixture, being careful not to overstuff them. Place the stuffed peppers in a baking dish.

7. Baking
Pour the tomato juice over the stuffed peppers, making sure they are well covered. Cover the dish with aluminum foil to protect them from premature drying. Place the dish in a preheated oven at 180 degrees Celsius and let them bake for 20-30 minutes. You will know they are ready when the peppers become soft but do not fall apart.

Serving suggestions

These stuffed peppers with lentils and rice are perfect to be served warm, alongside a fresh vegetable salad or a garlic yogurt sauce. You can also add some olives for extra flavor or a slice of fresh bread to complete the meal.

Variations and tips

To add a unique touch, you can experiment with different spices, such as cumin or smoked paprika, which will give the dish a special flavor. You can also replace the lentils with quinoa or brown rice for a nutrient-rich option.

Nutritional information

These stuffed peppers are an excellent source of fiber due to the lentils, but also of plant proteins. Additionally, the vegetables add essential vitamins, and one serving has approximately 350-400 calories, depending on the amount of oil used. It is a filling and nutritious meal, perfect for keeping your energy up throughout the day.

Frequently asked questions

1. Can I use frozen peppers?
Yes, you can use frozen peppers, but make sure to fully thaw them before stuffing.

2. Can I prepare these stuffed peppers in advance?
Yes, you can prepare the peppers a day ahead and keep them in the refrigerator. When you are ready to serve them, bake them according to the instructions.

3. How can I enhance the flavor?
Add spices such as basil or oregano to the filling to intensify the flavor of the dish.

So, I wish you good luck in preparing these stuffed peppers with lentils and rice! It is a recipe that will not only satisfy your taste buds but will also bring a smile to the faces of your loved ones. Enjoy your meal!