Vegan Stuffed Peppers with Lentils

Instructions

1. Step 1

   Heat the oven to 200°C. Halve the bell peppers lengthwise and remove the stems, seeds, and membranes. Coat them with 2 tsp (10 ml) olive oil and arrange them cut-side up in the baking dish.

   Ingredients used: 4.0 piece Bell Pepper, 10.0 ml Olive Oil

   Cookware: baking dish, Chef Knife, cutting board

2. Step 2

   Pour 4 tbsp (60 ml) water into the baking dish around the peppers. Cover tightly with aluminum foil and bake for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 60.0 ml Water

   Cookware: aluminum foil, baking dish

3. Step 3

   Combine the lentils and 2 cup (480 ml) water in the saucepan. Bring to a boil over high heat, then reduce to low heat and simmer until tender but intact, 20–25 minutes. Drain well.

   Timer: 22 min (fixed)

   Ingredients used: 160.0 gr Lentil, 480.0 ml Water

   Cookware: colander, saucepan

4. Step 4

   Dice the onion and carrot. Heat 1 ¼ tbsp (20 ml) olive oil in the frying pan over medium heat, add the onion and carrot, and cook until beginning to soften, about 6 minutes.

   Timer: 6 min (fixed)

   Ingredients used: 80.0 gr Carrot, 20.0 ml Olive Oil, 120.0 gr Onion

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

5. Step 5

   Chop the mushrooms and mince the garlic. Add both to the pan and cook over medium heat until the mushrooms release their moisture and begin to brown, 6–8 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 12.0 gr Garlic, 150.0 gr Mushroom

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

6. Step 6

   Add the tomatoes, salt, black pepper, smoked paprika, and oregano. Simmer over medium heat for 5 minutes, then fold in the cooked lentils and cook until the filling is thick, about 3 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Oregano, 6.0 gr Fine Salt, 4.0 gr Smoked Paprika, 300.0 gr Tomato

   Cookware: frying pan, wooden spoon

7. Step 7

   Remove the pan from the heat. Chop the parsley, then stir it into the filling with the lemon juice.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

8. Step 8

   Remove the foil from the peppers and discard any excess water in the dish. Divide the lentil filling among the pepper halves and bake uncovered at 200°C until the peppers are tender and the filling is lightly browned, 18–20 minutes.

   Timer: 20 min (fixed)

   Cookware: baking dish

9. Step 9

   Rest the stuffed peppers for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish