- Prep-time: / Ready In:
- Makes 6 stuffed peppers
- Serving size: 1 stuffed pepper
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If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in!
Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.
Ingredients
- ¾ cup dry instant brown rice
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 cup cooked black (beluga) lentils, rinsed and drained
- 1 medium zucchini (8 oz.), chopped
- ⅓ cup chopped raisins
- ½ cup chopped fresh mint
- ¼ cup chopped fresh dill or 2 tablespoons dried dill
- 6 medium orange bell peppers
- 4 tablespoons lemon juice
Instructions
- Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
- Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
- Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.
Per serving (1 stuffed pepper): 368 calories, 80 g carbohydrates, 13 g protein, 1.6 g total fat, 0.3 g saturated fat, 0 g cholesterol, 21 mg sodium, 7 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (12)
(5 from 6 votes)I modified if a bit - I didn’t have zucchini and raisins, so instead I put chopped carrots, celery and tomato. The peppers are absolutely delicious!
Added coriander and cumin+ olives to make it taste more middle eastern. Forfeited raisins bc I did not have any.
This was delicious!! I used a little extra herbs and added 1 tbsp of chopped capers. Couldn't stop eating the filling.... we will definitely make again!
I need to know nutritional facts of each meme. Goes your recipes show this, thank you so I do not have to look up everything like this recip Thanks
Does any of these recipes show nutritional facts as I need that. Thanks Laurena
I am finding these recipes difficult because they call for ingredients that aren't easy to keep on hand, for example fresh mint. Who has that on hand? What could be subbed for the fresh mint. This applies to several of the recipes, not just this one. thanks,
Judi- they have a group of quick and easy recipes. Try those. I have found many recipes to be easy to whip up together with what I have on hand.
I surely don't, BUT sometimes I use a pinch or two of dried mint actually from a mint-tea bag. Works OK. :) Good luck.
This is the first recipe from this site that has fallen short. I had high hopes as a like Greek/Mediterranean food and love grape leaves, mint, dill. Bland. I added salt and pepper as no where said to add any. That did help. Just not my favorite.
I'm cooking this right now and was also going to add at least some black pepper... someone above added capers - also a good idea. or olives? I do love lentils but i'm guessing this might turn out a tad bland...
Salt and pepper should always be added to your own taste—it is not required in a recipe for you to add. Salt is needed to enhance flavor.
Good