Description
These Italian lentil stuffed bell peppers are surprisingly easy to make with just 10 minutes of hands-on time. Sweet roasted peppers are filled with a hearty lentil and rice mixture, then topped with fresh pesto for a simple meal that feels extra special! Vegan and gluten-free.
Ingredients
Units
Scale
- 1 cup cooked brown rice
- 1 cup cooked black lentils (NOT: French lentils, red lentils or green lentils) [use canned black lentils if desired]
- 1/2 cup marinara sauce
- 1 small shallot, diced
- 1/2 teaspoon salt (for the filling) + 1/4 teaspoon salt (for sprinkling over the peppers before stuffing)
- 3 bell peppers, core and seeds removed (one red, one orange, one yellow for presentation if desired), halved lengthwise
- 1 tablespoon extra virgin olive oil
- Hemp seed pesto for serving (or my classic dairy-free pesto)
Instructions
- Preheat oven to 400°F.
- Halve the bell peppers lengthwise through the stem (leave the stem if possible for presentation if desired), and clean out the inside removing the core and seeds. Rub all sides with olive oil and sprinkle with salt.
- In a small bowl combine the cooked brown rice, cooked black lentils, marinara sauce, diced shallot, and salt. Mix and use to stuff the bell peppers.
- Roast for 40–45 minutes until the bell peppers are soft. While they cook, make the hemp seed pesto.
- When the stuffed bell peppers are done, top with pesto and serve while hot.
- Prep Time: 5
- Cook Time: 40
- Category: Dinner
- Method: Oven
- Cuisine: Italian