Why make lentil stuffed peppers with sprouts?
- Faster cooking: sprouted lentils cook in about 10 minutes.
- Hearty: lentils, rice and spinach make a full meal.
- Meal prep: they reheat and freeze well.
How to sprout lentils
Soak ½ cup of green lentils for 6 to 12 hours. Rinse and drain twice a day for 2 to 3 days. Use them when tails are ¼ to ½ inch long. See the lentil seed guide.
Lentil stuffed peppers tips
- Pack the filling firmly so it holds together.
- Add water to the dish so the peppers steam.
- Pick peppers that stand flat or slice a thin layer off the bottom.
More sprouted lentil recipes
Lentil Stuffed Peppers With Spinach
Vegetarian · Mediterranean
Ingredients
Peppers and filling
- 4 large bell peppers, halved and seeded
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1½ cups (about 180 g) sprouted lentils
- 1 can (400 g) crushed tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup (about 185 g) cooked rice or quinoa
- 3 cups (90 g) fresh spinach
- 1 tsp salt and black pepper
- ¾ cup (75 g) grated cheese, or vegan cheese
Method
- Heat the oven to 375°F (190°C). Place the pepper halves in a baking dish, cut side up.
- Heat the oil in a pan. Cook the onion for 5 minutes, then add the garlic for 1 minute.
- Add the sprouted lentils, tomatoes, spices and ½ cup water. Simmer for 10 minutes until the lentils are tender.
- Stir in the rice and spinach until the spinach wilts. Season with salt and pepper.
- Fill the peppers with the mixture. Add ¼ cup water to the dish and cover with foil.
- Bake for 25 minutes. Remove the foil, top with cheese, and bake 10 minutes more until golden.
Notes
- Vegan: use vegan cheese or a sprinkle of nutritional yeast and breadcrumbs.
- Freeze: cool, then freeze filled peppers for up to 3 months.
- Top with microgreens like arugula or radish for a fresh finish.
Seeds in this article
Frequently asked questions
Do I need to precook peppers for stuffed peppers?
No. Baking covered for 25 minutes softens them. For very soft peppers, microwave or blanch them for 3 minutes first.
Can I use regular lentils instead of sprouted?
Yes. Use cooked lentils and skip the 10-minute simmer, or simmer dry lentils for 20 to 25 minutes first.
How long do lentil stuffed peppers keep?
About 4 days in the fridge, or up to 3 months in the freezer.
Why use sprouted lentils?
They cook faster than dry lentils, have a fresh, nutty flavour, and sprouting can lower phytate in legumes.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
