Dinner
Peppers stuffed with rice and lentils
Inspired by Turkish dolma.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, fibre, B vitamins, protein, iron, unsaturated fats, vitamin E, healthy fats
LeafUp › Plates › Peppers stuffed with rice and lentils
You need (serves 2)
- Four peppers (about 600 g)
- Brown rice for two, freshly cooked (150 g before cooking)
- A tin of green lentils (400 g)
- A tin of chopped tomatoes (400 g)
- An onion, garlic, cumin and dried mint or parsley
- A small handful of walnuts, chopped (about 30 g)
- Two spoons of olive oil (2 tbsp)
How to make it
- Cut the tops off the peppers and remove the seeds.
- Soften the onion and garlic in the oil, then mix in the rice, drained lentils, half the tomatoes, the spices, herbs and walnuts.
- Fill the peppers, stand them in a dish with the rest of the tomatoes, cover and bake at 190 °C (375 °F) for about 40 minutes.
Allergens This plate contains tree nuts. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
