Hemp Stuffed Peppers

Bell peppers stuffed with a rice, lentil, and hemp filling, baked under a tomato sauce. A complete meal in one dish that reheats well for the next day.

Hemp Stuffed Peppers

Yields 6 stuffed peppers. Prep 20 minutes. Bake 40 minutes.

Ingredients

• 6 large bell peppers, tops cut off, seeds removed
• 1 cup cooked brown rice
• 1 cup cooked green or French lentils
• 1/2 cup hemp hearts
• 1 onion, diced
• 3 cloves garlic, minced
• 1 zucchini, diced small
• 2 tablespoons olive oil
• 1 teaspoon dried oregano, 1 teaspoon basil, 1/2 teaspoon fennel seed
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 cup grated parmesan (optional)
• 1 jar (700 g) good tomato sauce
• Salt, pepper, red pepper flakes

Method

1. Heat oven to 190°C. Pour half the tomato sauce into a baking dish that fits the peppers snugly.
2. Sauté onion in olive oil until soft. Add garlic, zucchini, herbs. Cook 5 minutes.
3. Off heat, stir in rice, lentils, hemp hearts, sun-dried tomatoes, parsley, parmesan. Season generously.
4. Stuff peppers. Stand them in the baking dish. Top each with remaining tomato sauce.
5. Cover with foil. Bake 30 minutes. Uncover, bake 10-15 minutes more until peppers are tender.
6. Let rest 5 minutes before serving.