Lentil and Coconut Rice Stuffed Peppers
This recipe is one of my absolute favorites that I have been eating for dinner for many years. These stuffed peppers are so budget friendly, last great in the fridge, and are absolutely delicious! They take a little bit of effort to make, but you won't need to worry about dinner for a few days after! Sometimes I like to add carrots, zucchini, or other veggies to the mix.
What you will need
4 cloves Garlic
1 inch fresh ginger
1 Yellow Onion
1/4 tsp Black Pepper
3 Tbsp Olive Oil
1/2 tsp ground Turmeric
1/4 tsp Cayenne
1/2 tsp ground Coriander
1 tsp ground Cumin
1/2 tsp Cinnamon
1 tsp Curry Powder
2 cups dried Lentils
1 cup Crushed Tomatoes
3 cups Vegetable Broth
3 Tbsp Brown Sugar
2 cups Coconut Milk
1 cup White Rice
1 cup Vegetable Broth
1 cup Tomatoes
2 Yellow Bell Peppers
2 Red Bell Peppers
2 Green Bell Peppers
2 Orange Bell Peppers
3 Tbsp Olive Oil
pinch Black Pepper
pinch Salt(Nutritional facts 132 calories, 3.39 g fat, 21.69 g carbohydrates, 5.02 g protein, undefined mg cholesterol, 64 mg sodium)
How to cook
Gather all ingredients.
Gather and portion all ingredients.
Smash the garlic with the flat side of a knife. Remove the papery skin, and roughly chop.
Peel the ginger with a spoon.
Grate the fresh ginger with a microplane or zester.
Cut the onion in half, cut off the stem side, and peel off papery skin leaving the root side in-tact. Using the knife parallel with the cutting board, make two cuts into the open face of the onion.
Then turn the knife back and slice across into thin strips. Cut perpendicularly to create a small dice.
Slice the lemon in half and extract the juice from one half.
Heat the olive oil in a large stock pot and add the onion and garlic.
Add a pinch of salt to the onions and saute for a few minutes until lightly browned.
Add black pepper, cayenne, fresh ginger, cumin, and cinnamon to the onions.
Finish by adding the coriander, curry powder, and turmeric.
Add the lentils and vegetable broth to the pot with the onions and spices.
Add the crushed tomatoes and lemon juice. Top with a lid and simmer for about 30 minutes. While the lentils cook - make the coconut rice.
MAKE COCONUT RICE
Rinse the rice a few times until the water comes out clear. Drain the water.
Add the broth, brown sugar, coconut milk, and a pinch of salt to the rice.
Stir to combine and bring up to a simmer. Add a lid and let cook for about 10 minutes. Take off the heat and let sit for about another 10 minutes, and then fluff with a fork.
Remove the lid and stir - taste to make sure they are cooked through and add more salt and pepper if needed.
Set oven to 350°F
Add the coconut rice to the lentils and stir to combine.
Rinse the peppers.
Cut the tops off of the peppers and pull out all the seeds. Cut low enough on the pepper so that the stem does not fall off.
Add the second cup of the crushed tomatoes to the bottom of a large baking dish. Spread to coat the bottom to prevent the peppers from burning or sticking to the pan.
Drizzle olive oil over the peppers and sprinkle with salt and pepper.
Use your hands to spread the oil over the surfaces of the pepper and distribute the seasonings.
Arrange the bell peppers so that they fit in the baking dish.
Fill the peppers to the top with the rice and lentils.
Add the lids back to the peppers. I like to mix and match the colors.
Top the pan with a lid or foil and bake for 40 minutes.
Take off the lid and bake for 15 more minutes.