Pepper stuffed with baked vegetables with rice and lentils

Rice 581 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Pepper stuffed with baked vegetables with rice and lentils
  • Serves: 4 People
  • Prepare Time: 60
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Pepper stuffed with baked vegetables with rice and lentils

Ingredients

Directions

  1. Preheat oven to 180 degrees.
  2. Bake 1 yellow and 1 red pepper with eggplant, brush with olive oil and sprinkle with coarse sea salt, 4 minutes. Turn over to the other side after 20 minutes.
  3. Remove from oven, place in an airtight plastic container and refrigerate overnight.
  4. Cook rice and lentils according to package directions and combine in a salad bowl.
  5. Saute over low heat in 1 tablespoon olive oil, finely chopped onion and finely chopped garlic. After 3 minutes, add the finely chopped half of the dill. It is important not to overcook, so that the onions become soft, but not burnt.
  6. Add garlic onions to rice and lentils.
  7. Remove the peel from the baked peppers and chop finely. Scrape out the flesh from the eggplants with a spoon and chop it finely, discard the peel, stir it all into the rice and lentils along with the remaining half of the finely chopped fresh dill. Season with salt and pepper.
  8. For peppers, cut off the top so that it looks like a lid and scoop out the inner white films and seeds with a teaspoon. Stuff the peppers with the mixture and, if desired, put a piece of feta cheese on top, cover with pepper lids.
  9. Bake in the oven for about 40 minutes, after 20 minutes I recommend covering with foil to avoid overdrying.
  10. For the sauce, beat in a blender green onions tomatoes, lilac basil (can be replaced with green, or use any herb), 2 cloves of garlic.
  11. Serve the peppers with tomato sauce on top.

Pepper stuffed with baked vegetables with rice and lentils



  • Serves: 4 People
  • Prepare Time: 60
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Pepper stuffed with baked vegetables with rice and lentils

Ingredients

Directions

  1. Preheat oven to 180 degrees.
  2. Bake 1 yellow and 1 red pepper with eggplant, brush with olive oil and sprinkle with coarse sea salt, 4 minutes. Turn over to the other side after 20 minutes.
  3. Remove from oven, place in an airtight plastic container and refrigerate overnight.
  4. Cook rice and lentils according to package directions and combine in a salad bowl.
  5. Saute over low heat in 1 tablespoon olive oil, finely chopped onion and finely chopped garlic. After 3 minutes, add the finely chopped half of the dill. It is important not to overcook, so that the onions become soft, but not burnt.
  6. Add garlic onions to rice and lentils.
  7. Remove the peel from the baked peppers and chop finely. Scrape out the flesh from the eggplants with a spoon and chop it finely, discard the peel, stir it all into the rice and lentils along with the remaining half of the finely chopped fresh dill. Season with salt and pepper.
  8. For peppers, cut off the top so that it looks like a lid and scoop out the inner white films and seeds with a teaspoon. Stuff the peppers with the mixture and, if desired, put a piece of feta cheese on top, cover with pepper lids.
  9. Bake in the oven for about 40 minutes, after 20 minutes I recommend covering with foil to avoid overdrying.
  10. For the sauce, beat in a blender green onions tomatoes, lilac basil (can be replaced with green, or use any herb), 2 cloves of garlic.
  11. Serve the peppers with tomato sauce on top.

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