Organic Lentil and Rice Stuffed Peppers

Organic Lentil and Rice Stuffed Peppers
Staff Writer
Patricia Stagich

Light and healthy, this dish is perfect for those looking to eat vegetables in a more fun way. Perfect to serve for guests who are vegetarian or vegan, since the recipe calls for vegan Cheddar cheese. 

6
Servings
1051
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 organic onion, chopped
  • 1 Cup shredded organic carrot
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon onion powder
  • Salt and pepper
  • 1 14.5-ounce can diced organic tomatoes (with garlic, oregano, and basil or stewed tomatoes)
  • 3 1/2 Cups organic mushroom or vegetable stock
  • 1 Cup shredded fresh organic spinach leaves (optional)
  • 1 3/4 Cup dried organic lentils
  • 6 organic bell peppers
  • 1 Cup cooked rice
  • 1/2 Cup shredded vegan organic Cheddar cheese, plus more for topping

Directions

In a large pot, heat olive oil over medium heat. Add chopped onions and cook, stirring until lightly browned. Stir in the shredded carrots, garlic powder, onion powder, and salt and pepper. Cook for about 2 minutes. Add the diced tomatoes (with juice), stock, and dried lentils. Cover and simmer, stirring occasionally until most of the liquid has been absorbed, about 35 minutes. Stir in cooked rice, spinach, and Cheddar cheese.

Preheat oven to 350 degrees. Trim tops of bell peppers. Scoop out membrane and seeds and rinse well. Fill each pepper with about 1 cup of lentil mixture. 

Place peppers in aa 13-by-9-inch baking dish. Add 1 cup of water into the bottom of the dish. Cover with foil and bake 45 to 60 minutes or until peppers are tender.

Remove the foil; top each pepper with 1 tablespoon shredded Cheddar cheese. Return to oven and bake an additional 5-7 minutes or until cheese is melted. 

Nutritional Facts

Total Fat
33g
47%
Sugar
80g
89%
Saturated Fat
20g
83%
Cholesterol
8mg
3%
Carbohydrate, by difference
177g
100%
Protein
13g
28%
Vitamin A, RAE
38µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
911mg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
586mg
59%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
145µg
36%
Iron, Fe
15mg
83%
Magnesium, Mg
191mg
60%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
406mg
58%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
641mg
43%
Thiamin
1mg
91%
Water
66g
2%
Zinc, Zn
9mg
100%

Organic Shopping Tip

It's recommended that fruits and vegetables listed under the "Dirty Dozen" should always be bought organic.

Organic Cooking Tip

Cooking with all-natural, organic ingredients can make your dish healthier and taste better.