These delicious stuffed peppers are filled with lentils, brown rice, tomatoes and warm spices. It is a hearty, comforting and healthy dinner, packed with flavour! A nutritious and vegan meal for any occasion!
It is the time of year when fresh local peppers are in season. I love their natural sweet flavours with the fresh crunch makes them so irresisible! One of many recipes I make is my Mom’s Hungarian Lecso with Sausage and Hungarian Stuffed Peppers, both absolutely delicious! I must say, I did not miss the meat!
This plant-based version of stuffed peppers takes a difference twist on the original recipe I am use to but with similar spices and adding tomato juice as a sauce during the cooking time. We absolutely loved this lentil and brown rice recipe! It offers a depth of flavour by starting with onion, garlic, then fresh tomatoes, Hungarian sweet paprika and cumin. I used canned brown lentils so they hold their shape and the brown rice creates a hearty texture and helps to make this dish so satisfying.
INGREDIENTS
BASE: onion and garlic
SPICES AND SEASONINGS: cumin and sweet paprika, my preference is the sweet Hungarian paprika for it’s smoky and sweet flavour, fine sea salt and pepper
TOMATOES: diced tomatoes creates some texture and combines the ingredients nicely
BROWN RICE: I love this rice for it’s hearty texture and all of it’s healthy benefits
LENTILS: for an easy choice, canned brown lentils were added to this recipe
PEPPERS: choose bell peppers, it makes sure they are fresh if possible
TOMATO JUICE: this is the same method I use when make the Hungarian stuffed peppers, creates more flavour and the peppers are tender with a slight crunch
PARSLEY: creates a freshness and slight mint flavour
WHY YOU LOVE THIS RECIPE
- IT IS A HEALTHY, WHOLESOME AND NOURISHING MEAL
- LOAD WITH PROTEIN, VITAMIN A AND FIBER
- FRESH FLAVOURS FROM THE PEPPERS, TOMATO SAUCE AND FILLING
- A DELICIOUS VEGAN AND VEGETARIAN MEAL
- EASY RECIPE WITH EASY INSTRUCTIONS
- A GREAT DISH FOR LEFTOVERS
INSTRUCTIONS
Preheat oven to 375℉.
Cook the rice: In a small sauce pot, over medium-high heat, add water and rice and follow the instructions on the package. You will need roughly 1 cup for 1/3 cup of dry brown rice.
Filling: In a cast iron pan or medium skillet, add olive oil over medium-high heat and add onion, sauté for 3 minutes, add garlic and cook for one minute, long enough for the aroma releases. Add lentils, cooked brown rice, diced tomatoes, cumin, paprika, salt and pepper. Cook for 10 minutes, long enough for flavours to come together. Stir in the parsley.
Prepare the peppers: Cut the peppers in half, remove the seeds and membrane. Add water to the tomato juice and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the tomato juice into an oven proof pan spreading it evenly. Arrange the peppers into the oven proof pan and fill each cut pepper with the lentil and rice filling.
Cook the stuffed peppers: Place stuffed peppers into the oven uncovered and bake for 30 minutes until the peppers are tender with a slight crunch. Garnish with parley and ENJOY with crusty bread!
COOKING TIPS
When buying peppers….when you make this recipe, I would recommend fresh local sweet Bell coloured peppers such as red, orange or yellow for best flavour and sweetness. Avoid cooking these stuffed peppers on a high heat, it will overcook the peppers and they will be overly soft and mushy.
When selecting the type of tomato juice you use. We have always used a pureed or strained tomatoes known as Passata for this recipe, this type of tomato is richer in colour and has the thickness you want.
Brown rice offers lots of fiber with many nutrients, you can substitute long grain rice or basmati.
Lentils: brown or green lentils hold up well for this type of recipe, unlike the red.
STORING, FREEZING AND REHEATING
Stuffed peppers make great leftovers! I recommend to store these stuffed peppers in the refrigerator in a container with air-tight lid for up to 3 days. To reheat, place the leftover stuffed peppers in a oven proof baking dish with any leftover sauce covered and set the temperature at 300℉ for 20-30 minutes.
We have never had to freeze stuffed peppers. They are always eaten within 2 days. However, you can either freeze them cooked or uncooked. They freeze better cooked as they retain their flavour and texture. Place in an airtight container suitable for freezer for up to two-three months.
DID YOU MAKE THIS DELICIOUS RECIPE…I WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING….Thank you, Rose 
Lentil and Brown Rice Stuffed Peppers
Ingredients
Equipment
Method
- Preheat oven to 375℉. In a small sauce pot, over medium-high heat, add water and rice and follow the instructions on the package. You will need roughly 1 cup for 1/3 cup of dry brown rice.
- In a cast iron pan or medium skillet, add olive oil over medium-high heat and add onion, sauté for 3 minutes, add garlic and cook for one minute, long enough for the aroma to release.
- Add lentils, cooked brown rice, diced tomatoes, cumin, paprika, salt and pepper. Cook for 10 minutes, long enough for flavours to come together. Stir in the parsley.
- Cut the peppers in half, remove the seeds and membrane. Add water to the tomato juice and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the tomato juice into an oven proof pan spreading it evenly. Arrange the peppers into the oven proof pan and fill each cut pepper with the lentil and rice filling.
- Place stuffed peppers into the oven uncovered and bake for 30 minutes until the peppers are tender with a slight crunch. Garnish with parley and ENJOY!