Lentil Stuffed Peppers Food

LENTIL-STUFFED PEPPERS

Steps:

• Bring the water to a boil in a medium saucepan. Add lentils and reduce heat to medium-low - cover and simmer 40 minutes or until lentils are tender. Drain.
• Slice the tops off the bell peppers. Remove seeds and membranes. Fill a large saucepan with water and bring to a boil over medium heat. Add peppers. Boil 5 minutes, then remove peppers from water and place upside-down on towels to drain.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and pine nuts. Cook, stirring frequently, 5 minutes or until onion begins to brown and pine nuts are lightly toasted. Add apple and continue to cook, stirring frequently, 3 minutes more. Remove from heat and stir in lentils and remaining ingredients, mixing well.
• Preheat oven to 350 degrees. Have a 7 x 11 inch baking pan ready.
• Divide lentil mixture evenly and fill each pepper using about 3/4 cup in each pepper. Place stuffed peppers in baking pan and fill bottom of pan with 1/4 inch water. Cover tightly and bake 35 minutes.

LENTIL-STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.
• Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes.
• Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.
• Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.
• Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.

VEGAN LENTIL-STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
• Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

LENTIL AND RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Bring the broth, rice, salt, and thyme to a boil in a saucepan. Reduce the heat to low, cover, and cook for 25 minutes, or until the liquid is absorbed.
• Remove the pot from heat and sprinkle the carrot and zucchini on top. Cover and let vegetables steam in the pot's residual heat for 5 minutes. Scrape the rice mixture into a large bowl, add the parsley, and fluff with a fork.
• Whisk together 1/2 cup of the tomato sauce, the egg, and the cheese in a small bowl. Pour the mixture over the rice and toss to combine. Add the lentils and toss again. Set the mixture aside.
• Cut the top off each pepper and remove seeds and ribs. Trim the bottom of each pepper, if necessary, to make it sit flat. Set the peppers in an 8-inch square baking pan and pack the lentil-rice mixture into the cavities. Spread the remaining tomato sauce on top of the peppers. Pour the water into the dish around the peppers and cover with foil. Bake for 40 minutes, remove foil, then bake another 20 minutes until the peppers are tender.

LENTIL STUFFED PEPPERS

Steps:

• Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
• Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain.
• Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender.
• Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, salt and black pepper. Bring to a simmer, keep warm over low heat. Stir in drained lentils.
• Turn pepper halves over. Place half of tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheeese. Bake 5 minutes more to melt cheese. Serve with rice.

LENTIL STUFFED PEPPERS

Steps:

• Cut bell pepper in half lengthwise and remove insides and seeds. Microwave on high 2 minutes to soften. Set aside.
• Combine lentils and salsa, then fill each bell pepper half with half of the mixture.
• Microwave another 2 minutes or until warmed through.
• Sprinkle each half evenly with cheese and microwave another 30 seconds or so until the cheese melts.

LENTIL-QUINOA-STUFFED PEPPERS

Steps:

• Preheat oven to 375°F.
• Cut peppers in half, lengthwise. Clean out seeds and ribs and set aside.
• In a large bowl, stir together the lentils, quinoa, garlic, dill, cumin, salt and pepper.
• Fill each pepper about halfway with the lentil mixture. Arrange peppers in a baking dish, cover with foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes. Top with salsa, avocado or herbs.