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Stuffed Bell Peppers with Lentils, Black Beans, and Brown Rice
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Stuffed Bell Peppers with Lentils, Black Beans, and Brown Rice
This colorful and nutritious vegetarian dinner recipe is perfect for a weeknight meal. Stuffed bell peppers with a flavorful mixture of lentils, black beans, and brown rice, this dish is a great source of protein, fiber, and vitamins. The combination of textures and flavors will leave you wanting more. The bell peppers add a sweet and crunchy touch to the dish, while the lentils and black beans provide a hearty and satisfying base. This recipe is also easy to make and can be customized to suit your taste preferences.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten-free, Vegan option
Ingredients
4 large
Bell Peppers
60 Calories
1 cup cooked
Lentils
230 Calories
1 cup cooked
Black Beans
225 Calories
1 cup cooked
Brown Rice
110 Calories
1 large
Onion
45 Calories
3 cloves minced
Garlic
15 Calories
1 tsp ground
Cumin
6 Calories
1 tsp smoked
Paprika
6 Calories
to taste
Salt
0 Calories
to taste
Pepper
0 Calories
2 tbsp
Olive Oil
190 Calories
Step-by-Step Instructions
1
Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3
Add the cooked lentils, black beans, brown rice, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for about 5 minutes, until the mixture is heated through.
4
Stuff each bell pepper with the lentil and rice mixture, filling them as full as possible. Cover the baking dish with aluminum foil and bake for 25 minutes.
5
Remove the foil and bake for another 10-15 minutes, until the bell peppers are tender and the filling is heated through. Serve hot and enjoy!
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Where cooking meets life and technology.
© 2025 Cooklaif