Peppers stuffed with lentils and rice

Peppers stuffed with lentils and rice
Peppers stuffed with lentils and rice Original recipe for stuffed peppers with rice and lentils. Tasty Lenten dinner with oriental character.
4.5 stars rate, from 4 Chefs

Preparation time: 10 minutes | Cooking: 1 hour 40 minutes | Total time: 1 hour 50 minutes
Recipe for: 8 peppers

Nutrition information per 1 pepper
Calories: 198 Calories | Fat: 7 g.

Red peppers: 8 large
Lentils: 8 tablespoons
Rice: 8 tablespoons
Butter or olive oil: 4 tablespoons
Chopped leek: 1 small (only white)
Chopped celery: 2 branches (without leaves)
Grated garlic: 4 cloves
Grated cumin: 3 teaspoons
Grated cilantro: 1 teaspoon
vegetable broth: 1 cube dissolved in 1 cup water
Chopped parsley: 4 tablespoons
Salt, pepper: as you like

1. Boil the lentils and rice, separate tender, but not paravrasoun. Strain.
2. Preheat oven to 180 degrees and Lay a pan with greaseproof baking. Cut a lid from the top of the peppers without completely departed. Carefully remove the seeds and membranes. Put the peppers in the pan. If you fail the lid to stay stuck in peppers, holding it to put it on top after filling.
3. In a large skillet or saucepan, heat the butter or olive oil and add the leek and celery. cook for 3 minutes. Add the garlic, cumin and coriander. Cook for another one minutes.
4. Add the lentils, rice, pepper and broth and simmer for 8 - 10 minutes, to evaporate a lot of fluids.
5. Remove from the heat, try to add salt, pepper and parsley. Stir and fill the peppers.
6. Bake in the oven for 40 minutes.
7. Serve hot peppers. Fit great with yogurt.

Prepared in 10 January 2012 by Luise


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