Aug 16, 2008

Vegetarian Stuffed Peppers


This is a GREAT inexpensive, healthy, and delicious recipe. The first time I had these was after Noel was born. My good friend Tisha Hunt brought them over for us. The variation I make is what she made for us. The original recipe calls for barley instead of lentils and rice (see below). I usually have lentils and rice, so that is what I use. But if you have barley, give it a try! It doesn't take too long to make if you can plan a little - cooking your rice and your lentils at the same time - even earlier in the day if you wanted. From there it is a snap to go together.

Vegetarian Stuffed PeppersMakes: 4 Peppers; serves 4

2 large or 4 small green or red bell peppers (I find it actually makes 5 small peppers)
1 tablespoon olive oil
½ cup chopped onions
2 cloves garlic, minced
15oz can diced tomatoes (or 1½ cups chopped tomatoes)
2 tsp dried parsley (or ¼ cup chopped fresh parsley)
2 cups cooked green lentils (about 1/2 LBS of lentils - follow cooking directions on the bag)
1 cup cooked brown rice (about 1/2 cup dried rice - follow cooking directions on the box)
½ teaspoon salt, or to taste
¼ teaspoon pepper
¼ cup grated Parmesan cheese
mozzarella
sour cream


1. Preheat the oven to 375ºF.
2. If using large peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the lentils, rice, salt, pepper, and Parmesan cheese. Spoon the mixture into each of the prepared pepper shells. Top with mozzarella cheese or serve with sour cream when they're done.
4. Bake 20 minutes or until filling is heated through.

The original recipe calls for ¼ cup snipped fresh dill along with the parsley and 3 cups cooked barley instead of the rice and lentils. So mix it up one day if you want to! I don't care for dill so that is why I leave it out. If you like it, add it in! Or leave out the rice and do 3 cups lentils - it is up to you.

1 comment:

Natalie Pyles: said...

this sounds yummy! I can't wait to try it.

nata