Lentil Stuffed Peppers

ohgal's Note:

This is from ConAgra Foods. I like it because it uses common pantry ingredients. It's a healthy dish to serve.

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• ½ cup dried brown lentils , picked over, rinsed
• 2 cups water
• ½ teaspoon dried thyme leaves
• 2 large green bell peppers
• ½ cup onion , finely chopped
• ½ cup celery , finely chopped
• 1 (14 ½ ounce) can diced tomatoes , undrained
• ¼ teaspoon kosher salt
• 1⁄8; teaspoon ground black pepper
• 1 cup mozzarella cheese , shredded
• 3 cups brown rice , cooked

Directions:

1. Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
2. 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.
3. 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.
4. 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.
5. 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.

Reviews

[Elmotoo]

I chose this to go under Meatloaf Sauce (Or Stuffed Peppers) for the Vegetarian/Vegan Recipe Swap. It was very good. Watch when precooking the peppers...they go from done to overdone quickly! Thank you!