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Stuffed Green Pepper with Spanish Rice and Lentils

Beverly Verwey
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Servings 2 people
Calories 549 kcal

Ingredients
 

  • 1 medium orange or yellow bell pepper - diced
  • 2 medium green peppers - with tops cut off, and deseeded
  • 1/4 cu vegetable broth - for sautéing
  • 1 large garlic clive - minced
  • 1 medium onion - sliced and rings separated
  • 28 oz can low-sodium tomatoes - broken up
  • 1/2 cup green lentils - rinsed before cooking
  • 1 cup uncooked brown rice
  • 1 cup water
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp crushed red chilies

Instructions
 

  • Prepare the 2 green peppers. Cut off the top and remove the seeds and ribs. Rinse and dry the pepper, setting it aside.
  • In a large pot heat the vegetable broth on medium-high heat. Saute the garlic and onion for 3 minutes or until the onion is softened.
  • Add the tomatoes, lentils, rice, water, paprika, cumin, chili powder and crushed red chilies. Bring to a boil; then reduce heat, covering the pot and simmer for 20 minutes or until rice is cooked and the lentils are soft.
  • Add the yellow or orange diced pepper and simmer uncovered for 3 minutes.
  • Place the hollow green pepper on a lined-baking sheet and stuffed the peppers with the rice/lentil mixture. Put on the top of pepper and cook in a preheated oven (400°F).
  • The oven rack should be placed in the middle of the oven. Cook for 10 to 15 minutes until the green pepper starts to soften.

Nutrition

Calories: 549kcalCarbohydrates: 119.4gProtein: 17.5gFat: 4.9gSodium: 571.5mgFiber: 16.7g