Lentil Stuffed Peppers
Lentil Stuffed Peppers make a great healthy meal! Enjoy them alone, with a large green salad, a side of grilled or roasted veggies, with pasta, or as a side with chicken or fish.
Lentil Stuffed Peppers
Ingredients
- 1/4 c. onions, diced
- 3 garlic cloves, diced
- 3 one green, one red, one yellow pepper
- 1 c. peppers, sliced (fresh or frozen)
- 1/2 c. farro, cooked to package instructions
- 3 c. lentils, cooked to package instructions
- 1/2 tsp. garlic salt
- 1 tsp. garlic powder
- 1 T. Italian seasoning
- 1 c. marinara sauce
- 1/2 c. goat or feta cheese (Vegan or regular)
- olive oil
- olive oil spray
Instructions
Lentil and Farro Stuffing Preparation
- In a skillet on the stovetop, add in oil and saute onions and garlic
- Add diced peppers
- Add cooked farro
- Add cooked lentils
- Add garlic salt and powder
- Add in sauce
- Add in Italian seasoning
- Stir mix, then turn off heat and set pan aside.
Roasting the peppers
- Pre-heat oven to 425 Degrees F
- Slice whole peppers in half and remove seeds and membranes
- Wash and dry pepper halves
- Spray or oil cookie sheet
- Arrange pepper halves on cookie sheet
- drizzle olive oil over peppers
- Roast peppers in the oven for approximately 35 minutes until soft
Filling the peppers
- Fill each pepper half with a generous portion of the lentil mixture
- Sprinkle cheese on top of each stuffed pepper
- Serve peppers hot—heat peppers in the oven for 25-30 additional minutes
Notes
Serve this dish hot or cold. Lentil Stuffed Peppers can be enjoyed alone, with a side salad or a side of vegetables, pasta, or accompanying chicken or fish. I love to use my Dad and Mom’s Pasta Sauce with this recipe (https://maryannridinispencer.com/dads-and-moms-pasta-sauce). However, you can use your favorite store-bought marinara.
