Harissa Chili Spiced Lentil & Rice Stuffed Peppers & Onions
If you are looking to spice up your Valentines special dinner, these healthy and simple stuffed peppers & onions are perfect! Lentils and rice are seasoned with ENTUBE’s Harissa Chili Paste for an exotic spice kick. Give this recipe a try anytime and I promise you, that you will fall in love! xox
5 large red peppers
1 large cooking onion
¼ cup, extra virgin olive oil + 2 tbsp.
2 tbsp. ENTUBE Harissa Chili Paste
3 cup green lentils, cooked
2 cup Basmati rice, cooked
½ bunch flat leaf parsley, finely chopped
2 tbsp. dried mint
3 cup can crushed tomatoes
Juice of 1 lemon
2 cup vegetable stock
Salt and fresh ground pepper
Preheat oven to 375F.
Wash the bell peppers, slice 1/3 off of the top of peppers and reserve tops. Remove and discard all seeds and pith.
Peel onions and cut off bottom and tops. With a knife make a slice along the side right through to the centre. Carefully peel each, layer ensuring you keep the onion layers intact, about 5 layers.
Finely chop the leftover onion from the center and set aside.
To make mixture: In a medium size sauce pan, heat 2 tbsp. of olive oil over medium heat and sauté the onions for 1-2 minutes until translucent. Add chili paste and sauté for an additional minute, set aside.
In a large mixing bowl, add lentils, rice, cooked onion, parsley, mint, tomatoes, lemon juice and season with salt and pepper. Mix well.
Stuff peppers and onions with rice mixture and place them in a rectangle pan and ensure they are snug together in the pan. Top peppers with their tops. Drizzle peppers with olive oil and season with salt and pepper.
Pour stock in the bottom of pan and tightly seal pan with foil.
Bake in preheated oven for 50 mins.
Remove foil and turn oven on broil. Bake for an additional 5-10 minutes until pepper tops have charred. Ensure you keep an eye on them to avoid burning.
Remove from oven, baste with juices and serve.
SERVINGS 4-6 | PREP & COOK TIME 1.5 hours