Name: Vegan Stuffed Peppers with Lentils and Herbed Rice
Prep time: 30 min
Total time: 1 h 30 min
Ingredients: ¾ cup dry instant brown rice; 1 cup finely chopped onion; 3 cloves garlic, minced; 1 cup cooked black (beluga) lentils, rinsed and drained; 1 medium zucchini (8 oz.), chopped; ⅓ cup chopped raisins; ½ cup chopped fresh mint; ¼ cup chopped fresh dill or 2 tablespoons dried dill; 6 medium orange bell peppers; 4 tablespoons lemon juice

Prep-time: 30 minutes / Ready In: 1 hour 30 minutes
Makes 6 stuffed peppers
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If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in!

Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.

By Mary Margaret Chappell, Aug 27, 2021

Ingredients

¾ cup dry instant brown rice
1 cup finely chopped onion
3 cloves garlic, minced
1 cup cooked black (beluga) lentils, rinsed and drained
1 medium zucchini (8 oz.), chopped
⅓ cup chopped raisins
½ cup chopped fresh mint
¼ cup chopped fresh dill or 2 tablespoons dried dill
6 medium orange bell peppers
4 tablespoons lemon juice

Instructions

Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.

tags:

Greek

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10 Comments

Comments (10)

(4 from 4 votes)

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Darlena4 weeks ago

Added coriander and cumin+ olives to make it taste more middle eastern. Forfeited raisins bc I did not have any.

Caroline McMeekin1 year ago

This was delicious!! I used a little extra herbs and added 1 tbsp of chopped capers. Couldn’t stop eating the filling…. we will definitely make again!

Laurena Barlow1 year ago

I need to know nutritional facts of each meme. Goes your recipes show this, thank you so I do not have to look up everything like this recip
Thanks

Laurena1 year ago

Does any of these recipes show nutritional facts as I need that. Thanks
Laurena

Judi Sweat1 year ago

I am finding these recipes difficult because they call for ingredients that aren’t easy to keep on hand, for example fresh mint. Who has that on hand? What could be subbed for the fresh mint.

This applies to several of the recipes, not just this one.
thanks,

Caroline McMeekin1 year ago

Judi- they have a group of quick and easy recipes. Try those. I have found many recipes to be easy to whip up together with what I have on hand.

Nikki2 years ago

This is the first recipe from this site that has fallen short. I had high hopes as a like Greek/Mediterranean food and love grape leaves, mint, dill. Bland. I added salt and pepper as no where said to add any. That did help. Just not my favorite.

Miriam3 months ago

Salt and pepper should always be added to your own taste—it is not required in a recipe for you to add. Salt is needed to enhance flavor.

Anke5 months ago

I’m cooking this right now and was also going to add at least some black pepper… someone above added capers – also a good idea. or olives? I do love lentils but i’m guessing this might turn out a tad bland…

Tina2 years ago

Good

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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