Spanish Stuffed Peppers
Recipe type: Main Course
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 large green bell peppers with relatively flat bottoms
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 medium tomatoes, diced
  • 1 cup Arborio rice
  • ¼ cup red lentils
  • 2 tablespoons dried oregano
  • ½ teaspoon sugar
  • 2½ cups vegetable broth
  • Pinch of saffron threads
  • Salt and pepper, to taste
  • 3 cups tomato sauce
  1. Preheat oven to 400ºF. Line a baking dish with aluminum foil.
  2. Cut green peppers according to how you'd like to stuff them. (See in-post comments from above.)
  3. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic in oil until softened and starting to brown.
  4. Add rice and lentils. Stir.
  5. Add diced tomatoes, dried oregano and sugar. Cook for about 10 minutes or until most of the liquid from the tomatoes is absorbed.
  6. Add vegetable broth and saffron threads. Stir to combine. Bring to a boil then simmer on low for 15 minutes until the liquid is absorbed but the rice should be al dente. Taste and adjust for salt and pepper.
  7. Spoon into green peppers. Pour tomato sauce around the peppers and over top.
  8. Cover with foil and bake in preheated oven for 45 minutes or until rice is cooked through.
  9. Let sit at room temperature for 5 minutes before transferring to plates.
Recipe by These Things I Love at