Lentil Stuffed Peppers

  1. Bring a large pot of water to a boil.
  2. Cut tops off of the peppers; discard seeds and membranes.
  3. Remove the stem but chop the remaining pepper tops; set aside.
  4. Place the whole peppers in the pot of boiling water for 5 minutes.
  5. Remove them from the water using a slotted spoon.
  6. On a paper towel, invert peppers and let them drain.
  7. Preheat oven to 350 F.
  8. In a large skillet over medium low heat add olive oil, onion and diced pepper tops and cook until tender.
  9. Add the un-drained can of tomatoes, rice, water, Worcestershire sauce, Parmesan cheese and a dash of pepper.
  10. Bring to a boil then reduce heat to a simmer.
  11. Cover and simmer for 15 to 18 minutes or until rice is tender; stir occasionally.
  12. Then add lentils and cheddar cheese and stir until cheese is melted.
  13. Stuff peppers with the lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish.
  14. Cover the baking dish with aluminum foil or a lid and bake for 30-35 minutes.

bell peppers, olive oil, onion, tomatoes, brown rice, water, worcestershire sauce, parmesan cheese, pepper, cheddar cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-stuffed-peppers/ (may not work)

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