Filled bell pepper with rice and lentils
Filled bell peppers have been popular for many years and we love them too! Why? They are delicious and it makes a perfect recipe to delivery to our Happie customers without any packaging.
Preheat the oven to 200 degrees. Cut the top of the bell pepper and place on an oven tray, optionally using baking paper. Drizzle a tablespoon of oil over the pepper and sprinkle with salt and pepper, then arrange them with the cut sides facing up. Bake for 20-25 minutes. Set aside and leave the oven on for baking later.
In the meantime bring the pan of water to boil. Take the rice and lentils from your jars and add them both to the pan and boil for 13 minutes until ready. Remove the water and set aside.
In the meantime you can prepare the filling. Cut the garlic and onion into small pieces. Fry the onion and garlic in a frying pan for about 5 minutes until tender. Cut the cherry tomatoes in half and add them. Cook it until saucy, for about 5 minutes or so. At the end add one to two teaspoon(s) of chili powder and cumin.
Mix the rice and lentils from step 2 together with your sauce from step 3. Add salt and pepper to your likening. Optionally you can add lemon juice.
To stuff the peppers, first pour off any excess juice from the peppers. Fill each pepper generously with the rice filling. Now drizzle the nutritional yeast from your jar on top of the stuffed pepper.
Place in the oven and bake for about 12-13 minutes. Garnish with cilantro.
- Never waste leftovers. For this recipe, the leftovers are kept well in the fridge, covered, for up to 4 days.
- Generally, red bell peppers are sweeter than green peppers. This is because the pepper gets sweeter as they ripe.
- To make it more appealing, you may want to use the top of the bell pepper as a “hat”.