Lentil-Stuffed Peppers – Lentils.org

Lentil-Stuffed Peppers

  By lentilsorg  ,   

February 10, 2023

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  • Prep: 20 Minutes
  • Cook: 20 Minutes

  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 20
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Directions

  1. Preheat oven to 350°F (180°C).
  2. Cut the tops off the bell peppers and hollow them out by removing the ribs and seeds. Arrange in a full 4-inch deep hotel pan, in an off-set grid of 4 x 5.
  3. In a large heavy-bottomed rondeau or large skillet, heat oil and add onions and garlic and sauté until aromatic and translucent. Add oregano, red pepper flakes, rice, and lentils.
  4. Cook until everything is heated through, then place in a large bowl and add the marinara sauce and 3 cups (750 mL) of cheese. Fold to incorporate.
  5. Fill each pepper with the mix and top with the remaining 1 cup (250 mL) of cheese.
  6. Pour roughly ¼-inch of water into the bottom of the pan and cover with foil.
  7. Bake for 30 minutes covered, then uncovered for an additional 15 minutes.
  8. Serve hot.

Ingredients

20 each bell peppers, assorted color, 4 point base preferred

2 Tbsp (30 mL) extra virgin olive oil

2 cups (500 mL) yellow onion, small dice

¼ cup (60 mL) garlic, minced

2 Tbsp (30 mL) dried oregano

1 Tbsp (15 mL) red pepper flakes

1 qt (1 L) brown rice, cooked

2 lb (1 kg) whole red lentils, cooked

1 qt (1 L) marinara sauce

1 qt (1 L) pepper jack cheese, grated

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Nutrition Facts

Serving Size1 pepper + 1 cup (250 mL) stuffing
Calories280
Sodium590 mg
Potassium664 mg
Protein12 g
Cholesterol20 mg
Sugar9 g
Total Fat10 g
Saturated Fat4.5 g
Total Carbohydrates34 g
Dietary Fiber7 g