peppers Archives • Vegan Experiments

Juicy, vibrant and sweet bell peppers stuffed with masala spiced rice. They are baked in the oven until soft and beautiful golden colour. I mixed the rice with red lentils and garam masala. Perfect light meal for hot summer days.

You can use any type of bell pepper. I had a bit of obsession with yellow dishes lately but use green, red and yellow peppers. make it colourful. You can replace some of the peppers for tomatoes. You can be creative and mix any veggies with the rice, zucchini, leeks, peas or basically anything you can find in your pantry.

baked yellow bell peppers stuffed with masala spiced rice

Masala Rice Stuffed Bell Peppers
Hajnal Juicy, vibrant and sweet bell peppers stuffed with masala spiced rice. They are baked in the oven until soft and beautiful golden colour. I mixed the rice with red lentils… Dinner Masala Rice Stuffed Bell Peppers European Print This
Serves: 6 peppers Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5
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Ingredients

6 big bell peppers

1 cup rice

1 tbsp tomato pure

2 cups of water

1/2 cup red lentils

1 onion finely chopped

1 green chili

3 garlic cloves minced

1 tsp cumin

1/2 tsp turmeric

1/2 tsp amchur powder or 1 tsp lemon juice

1 tsp garam masala

salt to taste

handful of chopped coriander

Instructions

Slice off the tops of the bell peppers under the stem. Remove seeds and arrange them nicely in the baking tray.

Heat a tablespoon oil in a pan and crackle the cumin seeds.

Add the chopped onion and chopped chili and sauté until translucent.

Add the minced garlic, the garam masala and the amchur powder and sauté for a minute to release the aroma of the spices.

Mix in the rice and stir until it is coated with the spices.

Add the lentils, tomato paste, turmeric, salt and water.

Cook for 5 minutes.

Mix in the chopped coriander.

Preheat oven to 180ºC.

Fill the 3/4 of each pepper with the rice mix. And close them with the top of the peppers.

Add a cup of water to the tray and drizzle with olive oil.

Cover with aluminum foil and bake for 40 minutes.

Remove foil and bake for another 10 minutes.

Drizzle with olive oil and serve!