Slovenian classics
Lentil and Rice Stuffed Peppers
Traditional-style stuffed peppers simmered in tomato sauce, with no meat.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Cook the rice for about half its usual cooking time, then drain. Cut the tops off the peppers and remove the seeds.
- Sauté the onion and garlic in the oil, then stir in the lentils, rice and paprika.
- Loosely fill the peppers with the mixture, without packing it down. Arrange them in a pot with the passata and water.
- Cover and simmer gently for about 40 minutes, until the peppers are tender and the rice is completely cooked.
- Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Before filling, check the stuffing is properly prepared or pre-cooked as the recipe requires. Mix it in a bowl, not inside the vegetable.
- Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright.
- Pierce the thickest part with a fork at the end. The filling should be hot throughout and the vegetable shell tender.