Lentil and Rice Stuffed Peppers
A delicious and filling dish that uses unopened canned lentils and bell peppers to reduce food waste. The lentils add protein and texture to the stuffed peppers.
Ingredients
- 2 unopened cans of lentils
- 4 bell peppers
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, heat olive oil over medium heat.
Add the diced onion and minced garlic to the skillet and sauté until translucent.
Add the cumin, paprika, salt, and pepper to the skillet and stir well.
Add the unopened canned lentils (including the liquid) to the skillet and stir to combine.
Cook the lentil mixture for 5-7 minutes, until heated through.
Remove the skillet from heat and stir in the cooked rice.
Stuff each bell pepper with the lentil and rice mixture.
Place the stuffed peppers in a baking dish.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.
Serve the lentil and rice stuffed peppers hot.