Bell Peppers Stuffed with Roasted Vegetables, Rice, and Lentils
Main Dishes • Russian
Description
Bell Peppers Stuffed with Roasted Vegetables, Rice, and Lentils
Ingredients
- Orange Bell Peppers 12 pieces
- Long-Grain Rice 5 oz
- Eggplants 2 pieces
- Lentils 5 oz
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Onion 1 head
- Dill 1 bunch
- Olive Oil 0 fl oz
- Scallions ½ bunch
- Feta cheese to taste
- Basil ½ bunch
- Garlic 2 cloves
- Tomatoes 4 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Roast 1 yellow and 1 red bell pepper along with the eggplants, brushed with olive oil and sprinkled with coarse sea salt, for 4 minutes. After 20 minutes, turn them over.
Step 3
Remove from the oven, place in an airtight plastic container, and refrigerate overnight. Cook the rice and lentils according to the package instructions, and mix them in a salad bowl.
Step 4
Sauté finely chopped onion and minced garlic in 1 tablespoon of olive oil over low heat. After 3 minutes, add the finely chopped half of the dill. It is important not to overcook, so the onion becomes soft but does not burn.
Step 5
Add the sautéed onion and garlic to the rice and lentils.
Step 6
Peel the roasted peppers and chop them finely. Scoop out the flesh of the eggplants with a spoon, chop it finely, discard the skin, and mix everything into the rice and lentils along with the remaining half of the finely chopped fresh dill. Season with salt and pepper.
Step 7
Cut the tops off the peppers to create a lid and scoop out the inner white membranes and seeds with a teaspoon. Stuff the peppers with the mixture and optionally place a piece of feta cheese on top, then cover with the pepper lids.
Step 8
Bake in the oven for about 40 minutes; after 20 minutes, I recommend covering with foil to prevent drying out.
Step 9
For the sauce, blend the green onion, tomatoes, red basil (can be substituted with green or any herb), and 2 cloves of garlic in a blender.
Step 10
Serve the peppers drizzled with the tomato sauce.
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