Peppers stuffed with baked vegetables with rice and lentils
4 servings
60 minutes
Stuffed peppers with baked vegetables, rice, and lentils are the quintessence of Russian home cooking, combining rich flavor and nutritional value. This recipe recalls traditional dishes of Slavic peoples where vegetables and grains intertwine in a harmonious ensemble. Baked eggplants and peppers give the filling a deep, slightly smoky hue while rice and lentils add tenderness and heartiness. The light acidity of the tomato sauce refreshes the taste, while dill and basil bring notes of summer aroma. In a classic rendition, feta cheese can be added for a pleasant creaminess. Such peppers are suitable for both a cozy family dinner and a festive table setting, delighting with their warmth and rich flavor.
1
Preheat the oven to 180 degrees.
2
Bake 1 yellow and 1 red pepper with eggplants, brushed with olive oil and sprinkled with coarse sea salt, for 4 minutes. After 20 minutes, flip to the other side.
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Eggplants: 2 pieces
- Olive oil: 2 tablespoons
3
Remove from the oven, place in an airtight plastic container, and refrigerate overnight. Boil rice and lentils according to package instructions and mix them in a salad bowl.
- Long grain rice: 1 glass
- Green-brown lentils: 1 glass
4
Sauté finely chopped onion and garlic in 1 tablespoon of olive oil over low heat. After 3 minutes, add finely chopped half of the dill. It's important not to overcook, so the onion becomes soft but doesn't burn.
- Onion: 1 head
- Garlic: 2 cloves
- Dill: 1 bunch
5
Add garlic onion to the rice and lentils.
- Onion: 1 head
- Garlic: 2 cloves
6
Remove the skin from the baked pepper and chop it finely. Scoop out the flesh of the eggplants and chop it finely, discard the skin, mix everything with the rice and lentils along with the remaining half of the chopped fresh dill. Season with salt and pepper.
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Eggplants: 2 pieces
- Dill: 1 bunch
- Feta cheese: to taste
- Red Basil: 0.5 bunch
- Green onions: 0.5 bunch
7
Cut off the top of 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 on top, covering with the pepper lids.
8
Bake in the oven for about 40 minutes, after 20 minutes I recommend covering with foil to avoid drying out.
9
For the sauce, blend green onions, tomatoes, purple basil (can be replaced with green or any herb), and 2 cloves of garlic.
- Green onions: 0.5 bunch
- Tomatoes: 4 pieces
- Red Basil: 0.5 bunch
- Garlic: 2 cloves
10
Serve the peppers drizzled with tomato sauce.