Lentil Brown Rice Stuffed Peppers
Red bell peppers are filled with brown lentils, brown rice, zucchini, and sunflower seeds for a hearty vegan dinner. The filling is savory, nutty, and satisfying while keeping the peppers as individual stuffed servings.
- dinner
- lentils
- plant-based
- stuffed-vegetables
- Vegan
- whole-grain
Shopping options
Check ingredients to include themPackage used · most used first
Red bell peppers, halved lengthwise and seeded · 4 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Yellow onion, diced · 1 Count
Jumbo Yellow Onions
100%
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Garlic, minced · 3 Count
Garlic
Sale
100%
Details
Cooked brown lentils · 1.5 Cup
Simple Truth Organic® Low Sodium Lentils
91%
Details
Tomato sauce · 1 Cup
Kroger Tomato Sauce
53%
Details
Cooked brown rice · 1.5 Cup
Kroger® 90 Second Whole Grain Brown Rice
50%
Details
Zucchini, diced · 1 Count
Organic Zucchini Tray
50%
Details
Unsalted roasted sunflower seeds · 0.33 Cup
Simple Truth® Roasted Unsalted Sunflower Kernels
15%
Details
Olive oil · 2 Tablespoon
Kroger® Pure Olive Oil
6%
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Smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- red bell peppers-4 large
- cooked brown lentils-1 1/2 cups
- cooked brown rice-1 1/2 cups
- zucchini-1 medium
- yellow onion-1 small
- garlic-3 cloves
- tomato sauce-1 cup
- unsalted roasted sunflower seeds-1/3 cup
- olive oil-2 tablespoons
- smoked paprika-1 teaspoon
- ground cumin-1 teaspoon
- kosher salt-1 teaspoon
Preheat the oven to 400°F and complete the prep: halve and seed the red bell peppers, dice the zucchini and onion, and mince the garlic.
Keep the knife blade angled away from fingers while halving peppers and dicing vegetables.
Place the pepper halves cut side up on a rimmed baking sheet. Brush with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon kosher salt, and bake for 10 minutes until slightly softened.
Use oven mitts when handling the hot baking sheet.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook for 5 to 6 minutes until the vegetables are softened and the zucchini moisture has mostly cooked off.
Add the garlic, smoked paprika, and cumin. Cook for 30 seconds until the spices are fragrant and the garlic is just softened.
Stir in the brown lentils, brown rice, tomato sauce, and remaining 3/4 teaspoon kosher salt. Cook for 3 to 4 minutes until the filling is hot and thickened, then fold in the sunflower seeds.
Stir gently to reduce splattering as the tomato sauce heats and thickens.
Spoon the filling into the pepper halves, mounding it gently. Bake for 20 to 25 minutes until the peppers are tender and the filling is hot in the center.
Keep the pepper halves stable on the baking sheet to prevent hot filling from spilling.
Use oven mitts when moving the hot baking sheet.
Let the stuffed peppers rest for 5 minutes before serving so the filling sets slightly.
Let the stuffed peppers cool briefly before eating, as the filling can hold heat.
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