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stuffed peppers recipe

Written on Tuesday, August 16, 2016 | 1:31:00 PM

Serves : servings 

Ingredients : 
- 1 cup (190 g) brown rice
-1 cup (190 g) brown or green lentils
- 4 bell peppers, any color
- 1 tbsp (15 ml) extra virgin olive oil
- ½ yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- 4 cups (950 ml) marinara sauce
- ¼ cup (25 g) breadcrumbs
- ¼ cup (25 g) Parmesan cheese, freshly grated

Preparation Method :
1) Place the brown rice and 4 cups (946 ml) water in a medium saucepan and bring to a boil. Reduce heat, add the lentils, cover and simmer for 40–45 minutes until tender. Drain and set aside.

2) While the rice and lentils are cooking, parboil the peppers. Remove the tops of the peppers and the seeds. Bring a large pot of water to a boil. Add the peppers and cook for 8–12 minutes, depending on the size of your peppers, until just tender. Remove, drain and set aside.

3) Preheat the oven to 350°F (176°C).

4) Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 8–10 minutes until vegetables are soft and reduced. Stir in Italian seasoning, crushed red pepper flakes and a pinch each of salt and pepper, along with the cooked lentil and rice mixture. Mix in ½ cup (120 ml) of the marinara sauce and season to taste with salt and pepper, if needed.

5) Place 1 cup (240 ml) of sauce in the bottom of an 8x8-inch (20.5x20.5-cm) or larger glass pan. The peppers can either be stuffed whole or sliced in half and stuffed. Place about 1 cup (185 g) stuffing in each whole pepper cavity, or ½ cup (95 g) in each pepper half. Top each pepper with ½–¾ cup (118–177 ml) of the marinara sauce. Mix together the breadcrumbs and Parmesan cheese and sprinkle over the peppers.

6) Lightly tent with foil and bake for 30 minutes.

VEGAN VERSION: Replace Parmesan cheese with Vegan Parmesan Cheese, same amount.


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