Lightened-Up Stuffed Peppers Recipe

Warming ground cinnamon and earthy brown lentils elevate these lightened-up stuffed peppers to a wholesome, nutrient-dense favorite you’ll always want at the heart of your weeknight dinner table. It’s delicious with a dollop of Greek yogurt, a crisp cucumber salad, warm pita bread, a glass of iced herbal tea; in fact most things.

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Lightened-Up Stuffed Peppers Recipe Ingredients

• 4 bell peppers (any color), tops reserved and hollowed
• 8 ounces 90-percent lean ground beef
• 1/3 cup brown lentils
• 1/2 cup long-grain white rice
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste (divided)
• 4 teaspoons olive oil (divided)
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh dill or parsley (or 1/4 teaspoon dried mint)
• Kosher salt and freshly ground black pepper

How To Make Lightened-Up Stuffed Peppers Recipe

1. Prepare the vessels: Preheat your oven to 200ºC/400ºF. Cut the tops off each bell pepper and set them aside. Hollow out the insides, removing all seeds and white membranes. Sprinkle the interior of each pepper with a small pinch of salt and pepper to ensure the vegetable itself is well-seasoned, then stand them upright in an 8-inch square baking dish.
2. Brown the aromatic filling: Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Sauté the garlic and onions for about 3 minutes until softened. Add the lean ground beef along with the oregano, cinnamon, and cumin. Cook while breaking up the meat with a spoon until it is no longer pink and the spices are fragrant.
3. Hydrate the grains: Stir 1 tablespoon of the tomato paste into the meat mixture until it darkens slightly and coats the beef. Pour in the chicken broth, white rice, and lentils. Remove the skillet from the heat and let it sit for a few minutes until the liquid is partially absorbed and the mixture has cooled slightly. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Stuff and seal: Divide the savory beef and lentil filling evenly among the four peppers. Place the pepper tops back on like lids. In a small bowl, whisk together 1 1/2 cups of water with the remaining tablespoon of tomato paste and the remaining 3 teaspoons of olive oil. Pour this liquid into the baking dish around the base of the peppers.
5. Bake until tender: Cover the dish tightly with aluminum foil to trap the steam. Bake for about 1 hour and 15 minutes. This long, slow steam in the oven ensures the rice and lentils inside the peppers are perfectly tender and the bell pepper walls are soft and sweet.
6. Reduce the sauce: Carefully transfer the cooked peppers to a serving dish. Pour the remaining liquid from the baking dish into a medium nonstick skillet. Bring to a boil over high heat and cook until the sauce has reduced and thickened to about 1/2 cup. Remove from the heat, stir in the fresh dill or parsley, and season with salt and pepper.
7. Serve: Drizzle the thickened tomato-herb sauce over the stuffed peppers and serve immediately while piping hot.

Recipe Tips

• Why use lentils and rice: Combining lentils with rice not only adds fiber and plant-based protein but also creates a more interesting “bite” than rice alone. The lentils hold their shape well during the long baking time.
• The cinnamon secret: Don’t be afraid of the cinnamon! In savory Mediterranean and Middle Eastern cooking, cinnamon provides a deep, woody warmth that perfectly complements the earthiness of the beef and lentils.
• Choosing your peppers: While any color works, red, orange, and yellow bell peppers are naturally sweeter than green ones. When roasted for over an hour, these sweeter varieties caramelize beautifully.
• Liquid levels: If you notice the rice is still slightly crunchy after an hour, ensure your foil seal is perfectly tight. The steam is what actually cooks the grains inside the pepper.

What To Serve With Lightened-Up Stuffed Peppers Recipe?

This Lightened-Up Stuffed Peppers Recipe is a complete, balanced meal that needs a fresh or cooling pairing! A side of Garlic Lemon Broccolini is the classic choice for a vibrant, crunchy addition. For a more authentic feel, a dollop of Plain Greek Yogurt adds a lovely creamy tang that pairs perfectly with the cinnamon and cumin! A Simple Garden Salad or a glass of Iced Mint Tea pairs wonderfully with the savory tomato sauce.

How To Store Lightened-Up Stuffed Peppers Recipe

• Refrigerate: Store leftover stuffed peppers in an airtight container for up to 4 days. They actually taste even better the next day as the flavors continue to meld.
• Reheat: Place a pepper in a microwave-safe dish with a spoonful of water and heat for 2-3 minutes, or reheat in a covered dish in the oven at 350ºF for 15 minutes.
• Freeze: You can freeze these for up to 3 months. It is best to freeze them individually in freezer bags. Thaw in the fridge overnight before reheating.

Lightened-Up Stuffed Peppers Recipe Nutrition Facts

• Calories: 310 kcal (per pepper)
• Total Fat: 9 g
• Saturated Fat: 2.5 g
• Cholesterol: 45 mg
• Sodium: 580 mg
• Total Carbohydrates: 34 g
• Protein: 22 g
• Fiber: 7 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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