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Vegan Stuffed Bell Peppers with Lentils and Brown Rice
Vegan Stuffed Bell Peppers with Lentils and Brown Rice

Vegan Stuffed Bell Peppers with Lentils and Brown Rice
A hearty and nutritious dinner featuring bell peppers stuffed with a flavorful mix of lentils, brown rice, and vegetables.
Vegan Stuffed Bell Peppers with Lentils and Brown Rice

This meal provides a balanced mix of carbohydrates, protein, and fiber to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 200
    g
     brown rice
  • 150
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Stuffed Bell Peppers with Lentils and Brown Rice
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the brown rice according to package instructions.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Add diced tomatoes, cumin, paprika, salt, and black pepper. Cook for another 5 minutes.
  5. Stir in cooked lentils and spinach until spinach wilts.
  6. Mix the lentil mixture with cooked brown rice.
  7. Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the rice and lentil mixture.
  8. Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
  9. Serve hot.
Nutrition Per Serving 1000 g Per 100g
Energy 2200 kcal 220 kcal
Protein 60 g 6.0 g
Fibre 40 g 4.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 350 g 35.0 g
Fat 70 g 7.0 g
  • 4
    item
     bell pepper
  • 200
    g
     brown rice
  • 150
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cook the brown rice according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced tomatoes, cumin, paprika, salt, and black pepper. Cook for another 5 minutes.

Stir in cooked lentils and spinach until spinach wilts.

Mix the lentil mixture with cooked brown rice.

Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the rice and lentil mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.

Serve hot.

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