Lentil Stuffed Bell Peppers
Its been a while since I posted a recipe on my blog but I’m hoping to get back into it in the coming weeks. I’m planning on posting recipes more than once a week and also adding in as many nutrition-related posts as I can. I also order a new laptop last night and have been working on redoing my bedroom all weekend to try and create a space where I can start making video content for Youtube or Instagram. After my poll, I decided that it would be best to start doing more videos as well as content because although most of you like video its useful to have the recipes and information written up so you don’t have to rewatch a video lots of times to find what you are looking for.
The recipe I am sharing today is recent creation which is perfect to whip up for mid-week meals or as something to meal prep for lunch and dinner. The peppers last really well in the fridge and can easily be transported to be heated up at work or uni. The filling reminds me of the ground beef in tacos because of all the spices but its completely vegan and soy free! This recipe is great served with potato wedges and a simple side salad or maybe some roasted veggies!
- 1 can of green lentils (rinsed and drained)
- 1 cup (200g) cooked brown rice
- 1 Tbsp (15ml) olive oil
- 1 tsp (5ml) cumin
- 1 tsp (5ml) smoked paprika
- ½ tsp (2.5ml) chilli powder
- ½ tsp (2.5ml) garlic powder
- Salt and pepper to season
- 4 Bell Peppers
- 1 Avocado
- Chilli Flakes
- Preheat oven to 180°C and heat up the olive oil in a frying pan over medium heat.
- Add the cumin, smoked paprika, chilli powder and garlic powder and heat up for a couple minutes.
- Then add the rinsed and drained lentils and brown rice and cook for 5-10 minutes while stirring to distribute evenly.
- Season with salt and pepper and then leave to cool for a few minutes.
- Meanwhile cut the bell peppers in half and remove all the seeds and white flesh.
- Place on and baking tray and spoon in the rice and lentil mixture.
- Bake in the oven for 20-25 minutes until the peppers start to soften.
- Serve topped with avocado, coriander and chilli flakes.
If you make the recipe please use the hashtag #eatplantifully, #theplantifulbrunette and tag me in it!