Chipotle Lentil-Stuffed Bell Peppers Recipe

About this recipe

Smoky and spicy lentil-stuffed bell peppers baked to perfection, bringing together hearty flavors and a satisfying texture.

Ingredients

• 1 piece Yellow Bell Pepper
• - Potts Vegetable Stock Can
• 1 L Olive Oil – Organic
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Biona Organic Risotto Brown Rice
• - Greenfields Black Peppercorns
• 100 g Wijaya Coriander Seeds 100G
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 500 G Fresh Vine Tomato 500g
• 100G Gran Luchito Chipotle Chilli Paste
• 50G Pepper Black Ground BWFO
• 50G Black Garlic Cloves, 50G
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Natco Paprika Powder
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and lightly grease a baking dish with olive oil.
2. 2. Cut the tops off the bell peppers, remove seeds, and hollow them out carefully.
3. 3. Rinse the lentils and cook them in vegetable broth over medium heat for 15 minutes until tender.
4. 4. Heat olive oil in a pan and sauté chopped onion and minced garlic until fragrant.
5. 5. Add chipotle paste, canned tomatoes, cumin, paprika, salt, and black pepper to the pan, stirring well.
6. 6. Mix the cooked lentils and brown rice into the pan and let simmer for 5 minutes to combine flavors.
7. 7. Spoon the lentil mixture generously into each hollowed bell pepper, packing it tightly.
8. 8. Place the stuffed peppers in the baking dish and cover with foil to prevent drying out.
9. 9. Bake the peppers in the preheated oven for 20 minutes until the peppers are tender and slightly browned.
10. 10. Garnish the baked peppers with freshly chopped coriander and a drizzle of lime juice before serving.