Ingredients
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1 Cup Brown Short Grain Rice
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1 Cup Green Lentils
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4 Cups Veggie Broth
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4 Bell Peppers
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2 Zucchini
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1 Carrot
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.5 Onion
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1 Teaspoon Salt
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.5 Teaspoon Black Pepper
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1 Teaspoon Garlic Powder
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Optional
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Shredded Cheddar Cheese
Directions
- Cook Rice and Lentils: Place two medium-sized saucepans onto the stove and add 2 cups of vegetable broth to each then bring each to a boil. Add the rice to one pan and the lentils to the other and reduce both pans to a simmer. Cook each for 20-30 minutes until they are both fully cooked. There may still be a little bit of liquid in the bottom but that is ok.
- Prepare Ingredients: Preheat oven to 425°. Cut bell peppers in half from top to bottom and remove the stems and seeds. Stem the zucchini and shred using a cheese grater. Peel the carrot and shred using a cheese grater. Dice the onion into small pieces. Shred the cheese if needed and if using.
- Precook Peppers: Place the bell peppers onto a baking sheet and drizzle with oil. Place the pan into the oven and cook the peppers for 30 minutes. Once they have cooked, remove from the oven and let cool slightly.
- Cook Vegetables: In a large frying pan, heat a small amount of oil over medium-high heat. Add the onions, carrots, and zucchini and cook while stirring for 5-6 minutes until the vegetables begin to soften and the onion is translucent. Remove from the heat and set aside for step 5.
- Stuff Peppers: Using a large bowl, mix together the cooked zucchini mixture with the rice and lentils. Add in salt, pepper, and garlic powder and stir to combine. Divide the rice and vegetable mixture across each pepper, stuffing the mixture in tightly so it does not fall out. Top with cheese if using.
- Bake Peppers: Arrange the peppers on a baking sheet and bake at 425° for 15-20 minutes until heated through and, if using, the cheese is melted and beginning to brown. Remove from the oven and let cool for several minutes before serving.
Meal Prep Tip:
This meal will last in the refrigerator for up to 5 days. Store in an airtight container and reheat in a microwave at 70 percent power to avoid overheating and drying out the filling.
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