Lentil Stuffed Peppers Recipes

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.

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.

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.