{"id":202,"date":"2011-08-04T11:32:00","date_gmt":"2011-08-04T11:32:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=202"},"modified":"2016-04-30T07:52:54","modified_gmt":"2016-04-30T07:52:54","slug":"lentil-pilaf-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/08\/lentil-pilaf-stuffed-peppers\/","title":{"rendered":"Lentil Pilaf – Stuffed Peppers"},"content":{"rendered":"
\n
Our 1 month holiday in Germany is slowly coming to an end. We have been here for 4 weeks, and have another few days to go. Every year, after being away for 3-4 weeks we crave our comfort zones at home, less excitement, no more family members to visit, and especially for me, no more heavy foods and cakes to eat on a daily basis. My body screams for veggies. Don’t get me wrong: I like German homemade food. In the end of the day, I cannot deny my German roots and the foods that I grew up on. But as I get older I cannot stomach them anymore. It’s been too many breads, potatoes, gravy and meats. So far I have been trying to keep control over the heavy foods by portion control. However, I can feel my system struggling with digestion. The foods seem to slow me down and make me tired.\u00a0Time to go home.<\/div>\n
<\/div>\n
Today’s recipe is two recipes in one post. The lentil pilaf is a meal in itself: wholesome and filling, full of spices and flavor, yet vegan, gluten-free and rich in proteins. Any leftovers are good to eat in stuffed peppers. Stuffed peppers are one of my favorite way of using up leftovers. It’s easy, doesn’t need a lot of attention and the freshly roasted peppers add some extra fruity freshness and lightness to a dish. This is exactly what I crave now. Can’t wait!<\/div>\n

———————————————————————–<\/b><\/p>\n

LENTIL PILAF – STUFFED PEPPERS<\/b><\/div>\n
<\/div>\n
\n
(Print Recipe<\/a>)<\/div>\n
<\/div>\n
1 1\/2 tablespoons olive oil<\/div>\n
1 cinnamon stick<\/div>\n
1\/2 teaspoon cardamom pods<\/div>\n
1\/2 teaspoon fennel seeds<\/div>\n
6 cloves<\/div>\n
2 bay leaves<\/div>\n
<\/div>\n
1 red onion, finely chopped<\/div>\n
1 cup brown rice<\/div>\n
1 cup mixed beans and lentils ( I used black eyed peas, green lentils red lentils and puy lentils)<\/div>\n
1 cup mixed fresh vegetables (e.g carrots, cauliflower, peas, potatoes)
\n2 cups water<\/div>\n
<\/div>\n
1\/2 cup almonds roughly chopped
\n1\/4 cup raisins<\/div>\n
1\/2 teaspoon salt<\/div>\n
<\/div>\n
\n
6 large red capsicum peppers<\/div>\n
<\/div>\n
Serves 6<\/div>\n

———————————————————————-
\nIn a large pan, heat the olive oil over medium heat. Add cinnamon stick, cardamom pods, fennel seeds, cloves and bay leaves and fry for a couple of minutes, until fragrant. Add chopped onions and cook until softened. Add the mixed lentils\/beans and rice and stir until lentils and rice is well coated. Stir in the chopped vegetables, raisins and nuts and salt. Now add the water. Put on a lid and simmer over medium low heat until all liquids have been absorbed and the rice and lentils are cooked. Remove cinnamon stick and bay leaves.\u00a0Set aside.<\/p>\n

Preheat oven to 180C\/380F.
\nPrepare the peppers by cutting off the tops and de-seeding the insides of the peppers. Fill each pepper with the pilaf, and replace the tops. Place the filled peppers in a roasting dish. Roast for 30 to 45 minutes, until peppers are softened but still firm. Serve warm.<\/p><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Our 1 month holiday in Germany is slowly coming to an end. We have been here for 4 weeks, and have another few days to go. Every year, after being away for 3-4Read More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,21,13,9],"tags":[],"class_list":["entry","author-Anja","post-202","post","type-post","status-publish","format-image","has-post-thumbnail","category-gluten-free","category-grains","category-main-dish","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-3g","jetpack-related-posts":[{"id":201,"url":"https:\/\/anjaschwerin.com\/food\/08\/roasted-cauliflower-salad\/","url_meta":{"origin":202,"position":0},"title":"Roasted Cauliflower Salad","author":"Anja","date":"August 9, 2011","format":"image","excerpt":"\u00a0We are back in Dubai after a month of vacation in Germany. Still a little tired from the night flight, and our 80kgs of luggage evenly spread in the house (why is it so easy to create a mess??), we are happy to be back home. 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