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Recipe by

Lentils.org

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Stuffed Peppers

Prep Time: 15 Minutes

Total time: 1 Hours

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ½ cup (125 mL) red onion, small dice

    ½ cup (125 mL) leek, small dice

    1 Tbsp (15 mL) fresh thyme, chopped

    1 Tbsp (15 mL) butter, unsalted

    1 cup (250 mL) button mushrooms, small dice

    1 cup (250 mL) canned lentils, rinsed and drained

    ¼ cup (60 mL) white wine

    5½ cups (1.35 L) rye bread, small cubes

    ¼ cup (60 mL) vegetable stock (prepared)

    dash sea salt

    dash ground black pepper

    8 (whole) small red peppers, seeded (or 4 large peppers, seeded, halved lengthwise), keep trimmings

    2 Tbsp (30 mL) canola oil


Directions

  1. Prepare all ingredients as indicated. Preheat oven to 350˚F. In a pan, sauté onion, leek, thyme, and trimmings from the red pepper with butter until lightly golden. Add mushrooms and cook until lightly brown. Add lentils and deglaze with wine. Remove from stove.
  2. In a bowl, combine bread, sautéed mixture, stock, and a dash of salt and pepper. Feel free to add a little more stock for additional moistness, if desired. In a separate bowl, toss whole peppers with oil to coat and lightly season with salt and pepper. Stand peppers upright and stuff with prepared mixture. Bake for 35-40 minutes or until peppers are tender and the tops are golden.

Nutritional Information

  • Serving Size: 1 large stuffed pepper half
  • Per serving:
  • Calories 220
  • Total Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 5 mg
  • Carbohydrates 32 g
  • Dietary Fibre 5 g
  • Sugar 6 g
  • Protein 7 g
  • Sodium 390 mg
  • Potassium 303 mg
  • Folate 132 mg