Persian Stuffed Peppers with Creamy Lentils & Toasted Pistachios

Persian Stuffed Peppers

with Creamy Lentils & Toasted Pistachios

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dinner

Aromatic Persian rice is tucked into bright yellow peppers for an a eye-popping dinner. Rich scents of cumin, cardamom, and cinnamon will fill your kitchen as you spice the stuffing. Sour cherries dot the basmati rice with a chewy sweetness that Persian food is known, and loved for. Watch the pistachios carefully as they toast in the skillet, you want them lightly browned for a beautiful garnish at the end!

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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
780
FAT
30g
CARBOHYDRATES
114g
PROTEIN
27g

MAIN INGREDIENTS

  1. 4 yellow peppers
  2. ½ cup pistachios
  3. 1 onion
  4. 2 tbsp vegan butter
  5. ¼ cup sour cherries
  6. 1½ cup basmati rice
  7. 1 tsp cumin
  8. 1 tsp cardamom
  9. ¼ tsp cinnamon
  10. 1 cup red lentils
  11. ¼ cup Coconut Cloud creamer
  12. Fresh parsley
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included

TOOLS

  • Baking sheet
  • Medium saucepan with a lid
  • Small saucepan

INSTRUCTIONS

1
Roast the peppers
Preheat the oven to 425°F. Cut the bell peppers in half lengthwise. Scoop out the seeds and white pith and discard. Rub each pepper with 1 tbsp olive oil and sprinkle with salt and pepper. Place peppers on a baking sheet, cut side down, and roast until softened, about 15 to 18 minutes.
2
Toast the pistachios
Roughly chop the pistachios. Peel and finely chop the onion. Finely chop the sour cherries. Place a medium saucepan over high heat and add half of the vegan butter. Once melted, add the pistachios and toast, shaking the pan often, until they are fragrant and browned in places, about 3 to 5 minutes. Transfer the toasted nuts to a bowl.
3
Cook the rice
Return the medium saucepan to the heat. Add the remaining vegan butter, chopped onion, and a sprinkle of salt. Cook until the onion is translucent, about 3 to 5 minutes. Stir in the chopped sour cherries and basmati rice and toast for 1 minute.
4
Spice it up
To the rice, add cumin, cardamom, and cinnamon, and stir to combine. Add 3 cups water, bring rice to a simmer, and cover. Cook rice until all of the liquid has been absorbed, about 15 to 20 minutes. Let stand for 5 minutes, fluff with a fork, and season with salt and pepper.
5
Lovely lentils
Rinse and sort the red lentils. Add to a small saucepan with 4 cups water and Coconut Cloud. Give them a stir, place over high heat, and bring to a boil. Reduce heat and simmer until lentils are tender and can be mashed with a fork, about 10 to 15 minutes. Season with salt and pepper.
6
Build your stuffed peppers
Pick the parsley leaves and tender stems, discard tough stems, and chop. Divide the creamy coconut lentils between your plates. Stuff the cooked Persian rice into the roasted bell peppers. Set the stuffed peppers on top of the lentils. Garnish with toasted pistachios and chopped parsley. Enjoy!