Brown Rice And Lentil Stuffed Peppers
Savor the delightful combination of nutritious brown rice and protein-packed lentils, all stuffed into colorful bell peppers for a wholesome and delicious meal. Ingredients: Capsicum, Brown rice, Coriander, Garam masala, Tomato, Dal, Salt, Onion, Red chilli powder, Garlic, Turmeric powder, Cooking oil
60min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Rinse 100 grams of brown rice and 100 grams of lentils (preferably masoor dal) separately. Soak them in water for 30 minutes.
2
In a pressure cooker, add the soaked brown rice, lentils, and 500 ml of water. Cook for 3-4 whistles or until the rice and lentils are cooked well. Set aside.
3
Preheat the oven to 180°C (350°F).
4
In a pan, heat 2 tablespoons of oil. Add 1 finely chopped onion and 2 cloves of minced garlic. Sauté until the onions turn golden brown.
5
Add 1 chopped tomato, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Cook for 5 minutes.
6
Mix the cooked rice and lentils with the onion-tomato mixture. Cook for another 2-3 minutes.
7
Cut the tops off 4 bell peppers (different colors) and remove the seeds. Stuff the peppers with the rice-lentil mixture.
8
Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes or until the peppers are tender.
9
Remove the foil and bake for an additional 5 minutes to slightly char the tops of the peppers.
10
Garnish with chopped coriander leaves and serve hot.
Nutrition
350
kCal
14 g
Protein
8 g
Fat
58 g
Carbs
4 Capsicums
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