Stuffed Peppers –

Stuffed Peppers

  By lentilsorg    

July 19, 2015

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  • Prep: 15 Minutes
  • Cook: 45 Minutes
  • 15 Minutes

    45 Minutes

    1 Hour

  • Yields: 8


  1. Prepare all ingredients as indicated. Preheat oven to 350˚F. In a pan, sauté onion, leek, thyme, and trimmings from the red pepper with butter until lightly golden. Add mushrooms and cook until lightly brown. Add lentils and deglaze with wine. Remove from stove.
  2. In a bowl, combine bread, sautéed mixture, stock, and a dash of salt and pepper. Feel free to add a little more stock for additional moistness, if desired. In a separate bowl, toss whole peppers with oil to coat and lightly season with salt and pepper. Stand peppers upright and stuff with prepared mixture. Bake for 35-40 minutes or until peppers are tender and the tops are golden.


½ cup (125 mL) red onion, small dice

½ cup (125 mL) leek, small dice

1 Tbsp (15 mL) fresh thyme, chopped

1 Tbsp (15 mL) butter, unsalted

1 cup (250 mL) button mushrooms, small dice

1 cup (250 mL) canned lentils, rinsed and drained

¼ cup (60 mL) white wine

5½ cups (1.35 L) rye bread, small cubes

¼ cup (60 mL) vegetable stock (prepared)

dash sea salt

dash ground black pepper

8 (whole) small red peppers, seeded (or 4 large peppers, seeded, halved lengthwise), keep trimmings

2 Tbsp (30 mL) canola oil


Nutrition Facts

Serving Size1 large stuffed pepper half
Sodium390 mg
Potassium303 mg
Protein7 g
Cholesterol5 mg
Sugar6 g
Total Fat8 g
Saturated Fat1 g
Total Carbohydrates32 g
Dietary Fiber5 g