PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
55 min
Prep
15 min
Cook
40 min

Ingredients

  • 4 Count Red bell peppers, halved lengthwise and seeded - 4 large (about 1 1/2 pounds), About 1 1/2 pounds total; halved lengthwise and seeded.
  • 1.5 Cup Cooked brown lentils - 1 1/2 cups (about 9 ounces), About 9 ounces.
  • 1.5 Cup Cooked brown rice - 1 1/2 cups (about 8 ounces), About 8 ounces.
  • 1 Count Zucchini, diced - 1 medium (about 8 ounces), About 8 ounces.
  • 1 Count Yellow onion, diced - 1 small (about 4 ounces), About 4 ounces.
  • 3 Count Garlic, minced - 3 cloves (about 1 tablespoon), About 1 tablespoon.
  • 0.33 Cup Unsalted roasted sunflower seeds - 1/3 cup (about 1 1/2 ounces), About 1 1/2 ounces.
  • 1 Cup Tomato sauce - 1 cup (8 fluid ounces), 8 fluid ounces.
  • 2 Tablespoon Olive oil - 2 tablespoons (1 fluid ounce), 1 fluid ounce total, divided in the recipe.
  • 1 Teaspoon Smoked paprika - 1 teaspoon (about 2 grams), About 2 grams.
  • 1 Teaspoon Ground cumin - 1 teaspoon (about 2 grams), About 2 grams.
  • 1 Teaspoon Kosher salt - 1 teaspoon (about 3 grams), About 3 grams total, divided in the recipe.

Instructions

  1. Preheat and prep

    1. *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.

  2. Par-bake the peppers

    2. 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.

  3. Cook the vegetables

    3. 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.

  4. Bloom the spices

    4. Add the garlic, smoked paprika, and cumin. Cook for *30 seconds* until the spices are fragrant and the garlic is just softened.

  5. Finish the filling

    5. 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.

  6. Stuff and bake

    6. 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*.

  7. Rest and serve

    7. Let the stuffed peppers rest for *5 minutes* before serving so the filling sets slightly.