Mediterranean
Lentil and Rice Stuffed Red Peppers
Sweet red peppers filled with a savory, hearty mixture of spiced lentils, rice, and herbs, steamed to perfection.
Watch it madeCaffeinated Coconut · 4:54
Ingredients
- Red Pepper4 large (Bell Peppers)
- Rice1/2 cup
- Lentils1/2 cup
- Onions1 medium
- Tomato Paste2 tbsp
- Garlic2 cloves
- Cumin1 tsp
Method
- Cut the tops off the red peppers and remove seeds/membranes. If peppers are unstable, slice a thin piece off the bottom to level them.
- In a pan, sauté onions and garlic in oil. Add tomato paste, cumin, salt, and pepper. Mix in uncooked rice and lentils.
- Add water to the pan (just enough to cover the mixture) and simmer for 10 minutes to par-cook the filling. Stir in chopped coriander.
- Stuff the peppers with the mixture. Place them upright in a pot. Add about an inch of water/tomato sauce to the bottom of the pot. Cover and steam/cook on low heat until peppers are tender and rice is fully cooked.
Common questions
Can I substitute brown rice or another grain for the white rice in stuffed red peppers?
Yes, but timing changes. Brown rice needs a much longer par-cook and final steam than white rice. Bulgur or couscous are easier swaps, but use less liquid and shorten the simmer so the filling doesn’t turn mushy.
How long should I cook the peppers so the rice and lentils are fully done?
After stuffing, steam covered over low heat until the peppers are tender and the filling is hot and cooked through, usually 30-45 minutes for white rice. Brown rice can take much longer, so pre-cook it more first.
What are the most common mistakes when making stuffed peppers?
The biggest mistakes are undercooking the rice, adding too much water to the filling, and using unstable peppers that tip over. Keep the filling just moist, level the bottoms if needed, and cook covered so the rice finishes evenly.
How should I store leftover lentil and rice stuffed peppers?
Cool them quickly, then refrigerate in a covered container for up to 4 days. Reheat gently with a splash of water or sauce so the rice doesn’t dry out. They also freeze well, though the pepper texture softens.
What should I serve with stuffed red peppers?
Serve them with a simple yogurt sauce, tahini, lemon wedges, or a cucumber-tomato salad. They’re hearty on their own, but a fresh side and something creamy or tangy balances the tomato, cumin, and lentil filling nicely.