Peppers stuffed with rice and lentils

Name: Peppers stuffed with rice and lentils
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 4 pieces (800 g) Peppers; 150 g Rice; 200 g Cooked lentils; 200 g Chopped tomatoes; 80 g Onion; 10 g Parsley; 1 g Oregano; 40 ml Extra virgin olive oil; 6 g Fine salt

4 servings · Prep 20 min · Cooking 45 min · Easy

Baked peppers stuffed with rice, lentils, tomato and herbs.

Ingredients

Peppers4 pieces (800 g)
Rice150 g
Cooked lentils200 g
Chopped tomatoes200 g
Onion80 g
Parsley10 g
Oregano1 g
Extra virgin olive oil40 ml
Fine salt6 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Celery.

Method

Boil the rice for 10 minutes (it should remain al dente) and drain it.
Sauté the onion in the oil, add the chopped tomatoes and lentils and cook for 5 minutes.
Mix in the rice, parsley, oregano and salt.
Slice the tops off the peppers and remove the seeds and membranes.
Fill them with the stuffing, replace the tops and place them in a baking tray with a centimetre of water.
Bake at 190 °C for 40-45 minutes.

Nutrition facts (estimate)

	Per serving (365 g)	Per 100 g
Energy	1418 kJ / 339 kcal	389 kJ / 93 kcal
Protein	9.8 g	2.7 g
Carbohydrates	54 g	15 g
of which sugars	13 g	3.6 g
Fat	10 g	2.8 g
of which saturates	1.5 g	0.4 g
Fibre	9.3 g	2.5 g
Salt	1.5 g	0.4 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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