Paprika Lentil Stuffed Peppers
Home cooking
Bell pepper halves filled with lentils, rice and feta.
- Servings (recipe yield)
- 4 servings
- Prep time
- 14 min
- Cook time
- 30 min
- Rest / chill / soak
- 0 min
- Total time
- 44 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 4 bell peppers
- 1 tbsp olive oil
- 1 small, diced yellow onion
- 1½ cups cooked brown lentils
- 1 cup cooked brown rice
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ cup crumbled feta
- ¼ cup water
Instructions
- Heat the oven to 400°F (205°C). Halve and seed the peppers, then roast cut side up for 10 minutes.
- Soften the onion in oil. Stir in lentils, rice, tomato paste, paprika and water until the filling holds together.
- Fill the peppers, scatter feta over them and bake 15 to 18 minutes more until the peppers are tender.
Source: Pantry Formula original recipe · Public-domain source license