⭐️ Get Recipe: theplantbasedschool.com/vegan...
Stuffed bell peppers are a gorgeous, mouthwatering, and satisfying dish with rice, lentils, and fragrant spices.
Our recipe is inspired by Mediterranean flavors. It’s really easy to make with simple pantry staples.
⭐️ Ingredients
4 medium (4 medium) bell peppers of any color
2 tablespoons (2 tablespoons) extra virgin olive oil
1 large (1 large) onion chopped
3 cloves (3 cloves) garlic pressed
1½ teaspoons (1½ teaspoons) ground coriander or ground cumin
1 teaspoon (1 teaspoon) turmeric
¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
1 cup (200 grams) rice
1 can (15 ounces) (240 grams) lentils green, black, or brown. Substitute 1½ cups cooked lentils / or ½ cup dried boiled in 2 cups water and ½ teaspoon salt until tender.
1 can (15 ounces) (400 grams) diced tomatoes
1 teaspoon (1 teaspoon) salt
⅛ teaspoon (⅛ teaspoon) black pepper
2 cups (500 grams) vegetable broth
½ cup (15 grams) Italian parsley chopped
TOPPING SUGGESTIONS
4 wedges (4 wedges) lemon and /or caramelized onions, yogurt tahini sauce, crumbled feta cheese.
BAKE: Arrange them on a baking dish and bake at 350°F or 180°C for 40 minutes or until the peppers are fork tender.
If the filling starts to char, cover the peppers with aluminum foil.
❤️ Nico & Louise
#stuffedpeppers #bellpeppers
7 июл 2024
