These stuffed peppers make the perfect vegetarian main dish to be served during Christmas. This dish is packed full of flavors; the rice, lentils, zucchini, mushrooms and plant-based chicken create a delicious meal. The rich tomato puree and herbs like thyme and oregano blend the ingredients together very well. Not only is this dish healthy, but it also looks good and works wonderfully for other festive occasions.
Stuffed Bell Peppers
Bell Peppers with Lentils, Rice and Vegetables
Servings: 3 people
Adjust servings here:
Equipment
- oven dish
- pot
- Sieve
- chopping board
Ingredients
- 6 bell peppers
- 600 ml water for lentils
- 1/2 zucchini
- 5 mushrooms small
- 200 grams rice
- 100 grams lentils (cooked)
- 2 cloves garlic
- 160 grams plant based veggie chicken
- 200 grams strained tomato aka tomato passata
- a few leaves basil
- 1 tsp thyme leaves
- 1 tsp oregano
- 4 tbsp gouda cheese grated
- a bit olive oil
- 1/2 tsp smoked paprika powder
- a bit salt & pepper
Instructions
- Add the lentils to a sieve and rinse them with water.
- Transfer the washed lentils to a pot and add water. Check the package for the cooking time and cook the lentils according to the instructions on medium-high heat. If you don't have a package, cook the lentils until soft.
- About 10 minutes before the end of the cooking time, wash the rice with a sieve and add the rice to the lentils. Add a bit of salt and olive oil. Turn off the heat as soon as the water has evaporated.
- Wash and chop the zucchini into small dice.
- Clean the mushrooms and chop them into thin slices.
- Place the plant-based chicken on a chopping board and cut it into small pieces.
- Heat a frying pan on medium-high heat.
- Grated or chop the garlic and add to the pan.
- Add the plant-based chicken to the pan and fry for a few minutes until it becomes a bit crispy.
- Add the mushrooms and zucchini. Fry for a few minutes.
- Add the tomato sauce and stir.
- Add the thyme, oregano, smoked paprika, salt and pepper. Stir and simmer for a few minutes on low-medium heat.
- Add the rice-lentil mix to the frying pan. Mix everything together, then turn off the heat and set aside.
- Preheat the oven to 200°C (400°F).
- Wash the peppers and chop off the tops. Remove the seeds using a small knife or your fingers.
- Place the peppers in an oven dish. Using a spoon, fill the peppers with the mixture. Press down slightly with the back of the spoon to ensure the peppers are filled.
- Add the cheese on top of the filling.
- Place the peppers (without the tops) in the oven and bake for 15 minutes at 200°C (400°F).
- Remove the peppers from the oven, add the tops and return them to the oven for another 10 minutes.
- Serve with fresh basil leaves and a drizzle of olive oil on top.
Enjoy!
