Baked Stuffed Green Peppers With Lentils And Rice Recipe

About this recipe

A hearty and gluten-free dinner option featuring tender green peppers stuffed with a flavorful mix of lentils, rice, and spices, then baked to perfection. Ideal for those seeking a satisfying and wholesome meal.

Ingredients

• 1kg 1kg Green Pepper
• 500G Sabarot Lentils Mix, 500G
• 50G Pepper Black Ground BWFO
• - Forest Whole Foods Organic White Quinoa
• 100 G Trs Ground Cumin Jeera Powder
• 60G Terre Exotique Smoked Paprika, 60G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut the tops off 4 large green peppers and remove the seeds and membranes. Bring a large pot of salted water to a boil, add the peppers, and boil for 10 minutes, turning once. Remove and set aside to cool slightly.
3. 3. In a mixing bowl, combine 2 cups of cooked lentils, 4 cups of cooked quinoa, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to evenly distribute the spices.
4. 4. Stuff each green pepper with the lentil and quinoa mixture, pressing gently to fill them completely.
5. 5. Arrange the stuffed peppers upright in a baking dish. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
6. 6. Remove from the oven and let cool for a few minutes before serving. Serve plain or with a drizzle of your favorite gluten-free sauce.