I had been thinking about stuffed peppers for a while, and since we had some extra green peppers, I thought I would give them a try. The next questions was what kind of filling should I use? I decided that I did not want to use a filling that was primarily meat, although I was not completely set on eliminating meat from the filling. I thought about maybe using a rice filling when I remembered a bag of lentils that I had been wanting to use. Now that I had a filling, I just had to figure out how to flavor the filling. I figured that I could use some type of herb along with the lentils to give them some flavor. I decided on basil, which got me thinking about tomatoes. Fortunately, I had some of those around, so I used them. Fresh would likely taste better, but since it's winter, canned would have to do! I also threw in some onion for additional flavor. Even though I used celery seed, I'm not sure if it really added much, and if I were making this dish again, I probably wouldn't use any. Finally, I couldn't help but add some grated cheese on top!
|1/2 cup||dried lentils|
|1/2 teaspoon||basil, dried|
|2||bell peppers, halved and seeded|
|1/4 teaspoon||celery seed||or 2 stalks celery, chopped|
|14.5 ounces||1 can||tomatoes, undrained|
|1/4 teaspoon||pepper, ground|
|cheese, grated||I used sharp cheddar.|
- Bring lentils, water, and basil to a boil, simmer until tender, then drain.
- Heat oil in pan, and cook onion until translucent.
- Add celery seeds (or celery), and stir together with tomatoes, lentils, and pepper.
- Stuff peppers with mixture and top with cheese. (I forgot to put the cheese on before baking, so I put it on after. Either way works.)
- Bake until tender and cheese melted.