Loaded with rice, lentil, and vegetables make it a wholesome meal. Place the stuffed peppers in a lightly oiled casserole dish. Lentil stuffed peppers. Add the turkey meat, salt, pepper, garlic powder, oregano, paprika, red pepper flakes, and break up the meat while incorporating all the spices. Advertisement - Continue Reading Below. Fold 3/4 of the grated cheese into rice mixture. They will not hold up well enough in the recipe since they get so mushy. Mix rice, black beans, tomatoes and cooked onion in a large bowl. This Lentil stuffed peppers recipe is extremely flexible, filling dish. Serves 2. SPICY STUFFED RED PEPPER . Add chilli powder, garlic salt, cumin and 1/2 teaspoon salt; stir until evenly mixed. A freezer-friendly recipe, make ahead of … Carefully make a cut in each of the remaining peppers, running from top to bottom to open them out. 3. Add the onion, a pinch of salt and pepper, and cook for 5-7 minutes. Scoop out and discard the seeds, then transfer to a serving platter and spoon in the lentil … When cooking vegetarian stuffed peppers with lentils you can use any of the variety of lentils I mentioned above except for the red lentils. This recipe was contributed by our great friends Drs Rajsingh and Rai who specialise in healthy Indian food. Spoon rice mixture into each green Add the carrots and mushrooms and cook for another 2-3 minutes. When you are ready to cook the peppers, preheat the oven to 400°F. INGREDIENTS. I substituted a 14.5oz can of petite diced tomatoes instead of red bell pepper, and lemon instead of vinegar, which is offered as an idea here. Stir into the lentil mixture. 2 medium onions, chopped. The dahl stuffing has an exotic nutty flavour, spicy but not hot, and works well eaten hot or cold. Heat the oil in a large pan over medium/high heat. Peel off and discard the skin from 1 pepper and chop the flesh, discarding the seeds. Serve immediately.Recipe: The Secret Ingredient Family Cookbook by Sally Bee (Harper Collins) More Information . I also took the suggestion of sauteeing the shallot and garlic, and made the sauce all over the stovetop In one pan. Spoon a little the tomato sauce over each pepper, and season again with salt and pepper. 2 tbsp vegetable or olive oil. Makes: 0 Prep ... Bake uncovered for a further 15 minutes until the top is golden brown and the peppers are soft. Stuff each pepper with the lentil and rice stuffing, making sure to pack it down so it stays in the pepper. I ended up looking at the Moroccan stuffed eggplant lentil recipe, and making a mashup.