Vegetarian Lentil Stuffed Tomatoes Recipes

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
• Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
• Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
• Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
• Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

Steps:

• Put rice and lentils in boiling and cover.
• Cook for 10 minutes.
• Meanwhile, melt the butter and slowly fry the onion until golden brown.
• While that is frying, slice the tops off the tomatoes and reserve.
• Scoop out the middles and chop.
• Add rice and lentils to the onion and mix well.
• Stir through the mint and season to taste.
• Fill the tomatoes and replace the tops.
• Stand in a baking dish.
• Mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes.
• Bake in hot oven for 10- 15 minutes.