Lentil Stuffed Peppers
If you're looking for a healthy and delicious meal that's easy to make, look no further than Lentil Stuffed Peppers. This recipe is loaded with protein, fiber, and essential vitamins and minerals, making it a nutritious and filling meal that's perfect for any time of day. Plus, it's incredibly versatile, so you can adjust the ingredients to your liking.
Ingredients
- 6 bell peppers halved and seeds removed
- 1 cup cooked rice can use quinoa, barley, or farro
- 1 cup cooked lentils can use canned
- ¼ cup low-moisture mozzarella cheese shredded (mixed in)
- ¼ cup low-moisture mozzarella cheese shredded (on top)
- ¼ cup grated Parmesan cheese
- 1 can 14.5 oz diced tomatoes
- 6 garlic cloves minced
- 1 onion diced
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons fresh oregano or 1 teaspoon dried
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 tablespoons fresh basil chopped
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 400°F.
- In a large pot, cook the rice according to the package instructions. In a separate pot, cook the lentils according to package instructions.
- In a large skillet, sauté the onion over medium heat until it becomes translucent, about 6 minutes. Add the garlic and cook for an additional minute.1 onion, 6 garlic cloves
- Add the cooked rice, cooked lentils, diced tomatoes (with their juices), ¼ cup of shredded mozzarella cheese, Parmesan cheese, black pepper, salt, oregano, thyme, basil, and parsley to a bowl. Mix in the sauteed vegetables until well combined.1 cup cooked rice, 1 cup cooked lentils, ¼ cup low-moisture mozzarella cheese, ¼ cup grated Parmesan cheese, 1 can, ½ teaspoon freshly ground black pepper, 1 teaspoon salt, 2 teaspoons fresh oregano, 2 teaspoons fresh thyme, 2 tablespoons fresh basil, ¼ cup fresh parsley
- Slice the peppers in half and scoop out the seeds and white membranes. I like to keep the steam intact, if give you a larger well to scoop the filling and it just looks nice.6 bell peppers
- Place the bell pepper halves in a baking dish. Fill each half with the lentil mixture, using a spoon to pack it in tightly. Top each pepper half with the remaining ¼ cup of shredded mozzarella cheese.¼ cup low-moisture mozzarella cheese
- Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and lightly browned.
Nutrition
Calories: 249kcalCarbohydrates: 39gProtein: 13gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 802mgPotassium: 705mgFiber: 9gSugar: 10gVitamin A: 6168IUVitamin C: 239mgCalcium: 222mgIron: 4mg
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