Nutritionally Dense Stuffed Peppers
Gluten Free, Oil Free, Nut Free
Time: About an hour
2 Bell peppers (any color)
½ cup Organic green lentils
½ tbsp. of vegetable bullion or sub with vegetable stock.
1 medium brunoised carrot
1 brunoised celery stalk
½ cup of chopped mushrooms
½ cup of brunoised onions
2 minced garlic cloves
1 tsp fennel seeds
1 tsp crushed rosemary
1 tomato chopped
1 tbsp. olive oil
Preheat oven to 350 degrees Fahrenheit.
In a pot, add 1 cup of water (or vegetable stock if you don't have bullion).
Add lentils and bullion into pot and cook until soft. Add a little more water if necessary, some lentils take longer to cook than others.
Set this aside when finished cooking.
Cut the tops of peppers off and scrape all seeds/core out.
Bake the peppers with a drizzle of olive oil for 15 min by themselves. After they’re done let the peppers cool.
In a separate pan, add olive oil along with the following ingredients: carrots, celery, mushrooms, onions and garlic. Sautee on medium heat for 5 min.
Add tomatoes to pan with fennel seeds, rosemary salt/pepper. Sautee for another 5 min.
Combine your cooked lentils into pan with sautéed veggies. Then stuff your lentil/veggie mix into your peppers.
Bake for an additional 15 min or until peppers are soft.
Recipe By: Jovana Capric