Rice & lentil stuffed peppers
270 cals, 8p, 42c, 6f (per meal)
1/4 cup(s) (59mL)
1/3 cup(s) (mL)
1/6 can(s) (70g)
4 tsp (16g)
2 2/3 tbsp (31g)
2/3 dash (0g)
1 1/3 dash (0g)
2 dash (1g)
1/2 clove(s) (1g)
1/6 medium (2-1/2" dia) (18g)
1 tsp (5mL)
1 medium (119g)
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
1
Cook the lentils with the water according to the package instructions. Drain if needed, and set aside.
2
Meanwhile, heat oil in a pot over medium-high heat. Add the onion and cook for 5 minutes.
3
Add the rice, garlic, cumin, turmeric, and as much of the crushed red pepper as you like. Cook for about 1 minute, until fragrant.
4
Stir in the broth and diced tomatoes. Cover and simmer for 15 minutes, or until the rice is fully or almost fully cooked. Turn off the heat and stir in the cooked lentils.
5
Preheat the oven to 350°F (180°C).
6
Cut the tops off the peppers and discard the seeds and membranes.
7
Fill the peppers with the rice mixture. Arrange the stuffed peppers in a baking dish, cover with foil, and bake for 40 minutes, or until the peppers are tender and the rice is fully cooked. Serve.