Lentil And Rice Stuffed Peppers Recipe

Name: Lentil And Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vegetable broth (or chicken broth, low-fat, low-sodium); 3/4 cup brown rice; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1 small carrot, shredded; 1/2 zucchini, trimmed and shredded; 2 tablespoons chopped parsley; 3/4 cup tomato sauce, divided; 1 egg; 2 tablespoons grated parmesan cheese; 1 1/3 cups cooked lentils (one 16-oz. can or 1/2c. dry lentils, cooked); 4 large bell peppers; 1/2 cup water

Servings: persons

1 1/4 cups vegetable broth (or chicken broth, low-fat, low-sodium)
3/4 cup brown rice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 small carrot, shredded
1/2 zucchini, trimmed and shredded
2 tablespoons chopped parsley
3/4 cup tomato sauce, divided
1 egg
2 tablespoons grated parmesan cheese
1 1/3 cups cooked lentils (one 16-oz. can or 1/2c. dry lentils, cooked)
4 large bell peppers
1/2 cup water

1
Preheat the oven to 375 degrees Fahrenheit.
2
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.
3
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.
4
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.
5
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.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups vegetable broth (or chicken broth, low-fat, low-sodium), 3/4 cup brown rice, 1/4 teaspoon salt, 1/4 teaspoon dried thyme, and more.

Yes, Lentil And Rice Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Rice Stuffed Peppers

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