Lentil-Stuffed Peppers with Coconut Rice
A great alternative to Stuffed Peppers!
- step-by-step directions
- 3 tablespoons olive oil
- 1 small onion (peeled, minced)
- 2 cloves garlic (peeled, minced)
- 2 teaspoons fresh ginger (peeled, grated)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon curry powder
- 2 cups lentils (rinsed and dried)
- 1 cup crushed tomatoes
- 3 cups vegetable stock
- 1/2 lemon (juiced)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup jasmine rice
- 2 cups full fat coconut milk
- 1 cup vegetable stock
- 3 tablespoons brown sugar
- 1 teaspoon Kosher salt
- 3 green bell peppers (tops removed and reserved, seeded)
- 3 red bell peppers (tops removed and reserved, seeded)
- 1 28- ounce can crushed tomatoes
- 3/4 cups vegetable stock
- cilantro (roughly chopped, to garnish)
- Preheat the oven to 375ºF.
- For the Lentils: In a small Dutch oven over medium-high heat, warm olive oil. Add the onions and garlic and season with salt to taste. Cook until softened, about 5-6 minutes. Stir in the ginger, turmeric, cayenne, coriander, cumin, cinnamon, and curry powder, allowing to toast for 30 seconds to 1 minute. Stir in lentils and coat in the spices. Add the tomatoes and vegetable stock and bring to a gentle boil and reduce to simmer. Cover and cook until the lentils are completely tender, about 45 minutes. Season well with salt and pepper and allow to stand, off the heat, for 10-15 minutes.
- For the Rice and Coconut Rice: In a large bowl, add the rice and cover with water by at least 4 inches. Agitate a bit so the rice begins to release it's starch. Allow the rice to soak for 15 minutes. Drain and remove rice to a small sauce pot. Stir in the coconut milk, vegetable stock, brown sugar and salt. Bring to a boil, stirring occasionally, then reduce to a simmer. Cover and cook for 10 minutes. Remove from the heat and allow to stand for 10 minutes before fluffing with a fork.
- To Assemble: In a medium bowl, stir together the crushed tomatoes and the vegetable stock and pour into the bottom of a 9X13-inch casserole dish.
- Season the hollowed peppers with olive oil, salt and pepper and stuff with the lentil mixture. Stand the stuffed peppers upright in the casserole dish and lay the tops of the peppers on top of each stuffed pepper. Cover with aluminum foil.
- Place in the preheated oven and allow to cook for 40 minutes. Remove the foil and cook until peppers are tender, about 10 minutes. Remove from the oven and allow to cool slightly. Serve warm and garnish with cilantro leaves.
- Tip: Be sure to soak your rice before cooking so the rice does not become gummy!
Similar categories: Vegetables
California Veggie Burger
Spaghetti Squash Latkes
Apple Cider Donuts
Spiced Turkey Meatloaf
Kielbasa with Beer and Onions
Baked Orzo with Turkey Meatballs
Vegan Pumpkin Banana Muffins
Cobb Salad Baked Potato
Jamaican Curry Patties
Sweet Potato, Corn and Wild Rice Enchiladas
Hardy's Hearty Lasagna