These peppers can be prepared one or two days in advance and refrigerated until needed. You can use red or yellow peppers in place of the green peppers if you prefer.
Servings: 8-10 servings
Author: Mary Gillespie
6green pepperscut in half, seeds removed
2tablespoons/ 30 ml olive or vegetable oil
1medium onion, finely chopped (about 1 cup / 250 ml)
1medium carrot finely diced (about 1 cup / 250 ml)
2stalks celery finely chopped (about 1 cup / 250 ml)
1/2teaspoon/ 2.5 ml salt
1tablespoon/ 15 ml paprikasee note
1/4teaspoon/ 1.25 ml ground pepper
1cup/ 250 ml uncooked brown rice
1/2cup/ 125 ml uncooked green or brown lentils
3cups/ 750 ml vegetable stock
1small can (5.5 oz / 156 ml) tomato paste
1large can (28 oz / 796 ml) tomatoes
1/4cup/ 60 ml brown sugar
1/2teaspoon/ 2.5 ml salt
1teaspoon/ 15 ml dried dill
1tablespoon/ 30 ml dried onion flakesor 1/4 cup / 60 ml finely chopped fresh onion
1/2teaspoon/ 2.5 ml garlic powderor one clove fresh garlic, minced
1/4cup/ 60 ml cider vinegar
Place peppers (open side up) in one large or two small baking pans.
Heat a large saucepan over medium heat. When the pan is heated, add the oil and swirl to coat pan. Add onions and cook for 2-3 minutes, or until onions begin to soften. Add garlic, carrots, celery and salt and cook for 1-2 minutes longer. Do not let vegetables brown. If they start to brown, turn down the heat.
Add paprika and ground pepper and stir to coat vegetables. Add rice and lentils and stir to coat with paprika mixture. Add vegetable stock and bring mixture to boiling point. Reduce heat to maintain a simmer and put lid on pan. Simmer for 35-40 minutes or until stock is absorbed and there is no liquid visible on the bottom of the pan when checked by pushing aside some of the rice with a spoon.
Fluff rice and lentils with a fork and remove from heat. Let sit for 5 minutes with lid on before using.
While rice is cooking prepare sauce:
Place all ingredients (tomato paste, tomatoes, brown sugar, salt, dill, onion flakes, garlic powder and vinegar) in a food processor or blender. Process until smooth.
If you do not have a food processor, you can chop the tomatoes finely and stir all ingredients together until well mixed.
To prepare peppers:
Stuff peppers with rice mixture. Pour sauce over stuffed peppers and cover pans with aluminum foil. Turn oven to 350 degrees F / 176 degrees C and place pans in oven. Bake for 30 minutes, or until peppers are tender.
Paprika can range from mild to hot. The 1 tablespoon called for in this recipe is for a mild or 'sweet' paprika.