Stuffed Bell Peppers with Savory Rice
These stuffed bell peppers are a wonderful way to enjoy a complete meal in one neat package. The savory rice and meat (or lentil) filling is complemented by the sweet peppers and a rich tomato sauce, making for a satisfying and flavorful dish that's perfect for a weeknight dinner.
Preheat your oven to 190°C (375°F).
Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Set aside.
Cook the rice according to package instructions until almost done, typically about 10-12 minutes for white rice. Drain any excess water.
Finely dice the onion, mince the garlic, and grate or finely chop the carrot.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
Add the ground meat (or lentils) to the skillet and cook, breaking it up with a spoon, until browned. If using lentils, cook until heated through and slightly softened.
Drain any excess fat from the meat. Add the minced garlic and grated carrot to the skillet and cook for another 2-3 minutes until fragrant and slightly softened.
Stir in the cooked rice, half of the tomato sauce (100g or 1/2 cup), salt, and pepper. Mix well to combine. If using, stir in fresh parsley.
Carefully spoon the filling into each bell pepper half, mounding it slightly.
Pour the remaining tomato sauce into the bottom of an oven-safe baking dish. Arrange the stuffed bell pepper halves in the dish. Pour the vegetable broth or water around the peppers in the dish.
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 15-20 minutes, or until the peppers are tender and the filling is heated through and slightly browned on top.
Serve hot and enjoy!
For a vegetarian version, swap ground meat for brown or green lentils. You can prepare the filling a day ahead and store it in the refrigerator. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.