Stuff Bell peppers with a combination of lentils and rice for a simple satisfying vegetarian meal.
A few months back, and when I say a few months back I mean during Lent, I cooked some Lentils. You remember? I cooked some Sloppy Joes and stuffed some Burritos with them?
Anyway, I did not use up all those Lentils so I stashed a few cups in the freezer for later to use in another dish.
I often do that. I also wrote on the bag of Lentils in large black letters when I decided to freeze them. Sometimes I forget to do that part.
Some of my other stashes are not that lucky. I took 3 bags of something or other out of the freezer because I was not sure what it was or even when I actually put it in there. From the looks of it though, it was there for a while. It had some serious freezer burn.
In fact I wasn’t sure what it was exactly. So into the trash it went.
So I took the Lentils out of the freezer and allowed them to defrost in the refrigerator over night. Then I made these peppers and slow cooked them in the crock-pot until they were very tender. Then I sprinkled them with cheese. Lots and lots of cheese.
Hey, I said this was a vegetarian meal not a low calorie one!
It is also done in the slow cooker. Got to love having your meal ready as soon as you get home. The hubster and I did not eat them all, so I brought the rest into work so my veggie loving coworkers could feel the love.
They loved them too.
Lentil Stuffed Peppers
Ingredients:
2 cups cooked Lentils
1 can tomato puree (28 oz)
2 cups rice
2 cups water
4 peppers
1 cup vegetable stock
Directions:
In a medium bowl combine lentils, tomato puree, rice and water. Stir to combine.
Cut peppers length wise and remove ribs and seeds. Place in the slow cooker insert inside facing upward. Fill the peppers with the lentil mixture, then pour vegetable stock into the bottom of the insert.
Cook on high 3 hours. The peppers should be soft and the rice cooked. Sprinkle with cheese before serving.
Peace be with you,
Veronica
