Lentil & Rice Stuffed Peppers

Posted in Beans & Legumes, Dinner, North American, Vegetables, Vegetarian

I remember our first Christmas together when bucking the traditional turkey dinner at my sisters place we stayed home and made meat and rice filled stuffed green peppers. They were horrible. The peppers were not cooked through, the filling was lackluster and the sauce was sharp and tinny. Fast forward twenty years and I thought why not give it another try. I came upon this recipe and fell in love with stuffed peppers. It is easily doubled or tripled and has never disappointed.

Ingredients

4 red or yellow or orange or green peppers
3 tbls olive oil
1 small onion
3 cloves of garlic
3 cups mushrooms (crimini, if avaliable)
1/2 teas salt & pepper
1/3 cup basmati rice
1/4 cup red lentils
1/2 cup romano cheese, grated
4 teas lemon juice
3/4 teas oregano
1 can diced tomatoes (28oz)
1 can tomatoe sauce (8oz)

Directions

Slice top off peppers. Remove core and seeds. Blanche 4-5 minutes.
Strain tomatoes reserving juice.
Chop onion, garlic and mushrooms in food processor. Saute in oil.
Add rice, lentils, salt & pepper and 1 cup of juice from tomatoes. Bring to boil, cover and simmer 20 min.
Add cheese lemon juice, oregano and 1 cup of the diced tomatoes.
Combine the rest of the tomatoes with the tomato sauce and any leftover tomato juice in the food processor and puree. Add to bottom of a glass baking dish saving a couple of tablespoons to top the peppers.
Place peppers in pan. Fill with rice/lentil mixture.
Top with tomato mixture and drizzle with a little olive oil.
Cover loosely with foil.
Bake 350F for 60-75min.

Serving Suggestions:
Serve with crusty bread.