Vegan Stuffed Peppers with Lentils

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — 200°C

2. Step 2

   Using the cutting board and chef's knife, finely chop the raw onion, finely dice the raw carrot, and mince the raw garlic.

   Parallel with step: 1

   Cookware: Chef Knife — prep, cutting board — prep

3. Step 3

   Heat 24.0 ml olive oil in the skillet over medium heat, then sauté the onion, carrot, and garlic for about 6 minutes until softened. Stir in the cumin, paprika, tomato, and lentil, cook for 9 minutes until the tomato juices reduce and the filling thickens, then season with the salt as the final seasoning.

   Timer: 15 min (scalable)

   Ingredients used: 120.0 gr Carrot, 4.0 gr Cumin, 3.0 clove Garlic, 480.0 gr Lentil, 24.0 ml Olive Oil, 150.0 gr Onion, 4.0 gr Paprika, 4.0 gr Salt, 400.0 gr Tomato

   Cookware: skillet — medium heat, wooden spoon — stir

4. Step 4

   Arrange the raw, halved lengthwise and seeded bell pepper cut-side up in one 23 x 33 cm baking dish, and drizzle them with 6.0 ml olive oil. Use the wooden spoon to divide the cooked filling evenly among the peppers.

   Ingredients used: 4.0 piece Bell Pepper, 6.0 ml Olive Oil

   Cookware: baking dish — single layer, Chef Knife, skillet — source, wooden spoon — stuffing

5. Step 5

   Bake the filled peppers in the oven at 200°C for 30 minutes, until the peppers are tender when pierced and the filling is hot throughout.

   Timer: 30 min (scalable)

   Cookware: baking dish — bake, oven — 200°C