Lentil Stuffed Green Peppers | Morsels of Life

Lentil Stuffed Green Peppers

Morsels of Life - Lentil Stuffed Green Peppers

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!



Mass Weight Volume Number Material Notes
1/2 cup dried lentils
2 cups water
1/2 teaspoon basil, dried
2 bell peppers, halved and seeded
1.5 onions, chopped
1/4 teaspoon celery seed or 2 stalks celery, chopped
14.5 ounces 1 can tomatoes, undrained
1/4 teaspoon pepper, ground
1 tablespoon oil
cheese, grated I used sharp cheddar.


  1. Bring lentils, water, and basil to a boil, simmer until tender, then drain.
  2. Heat oil in pan, and cook onion until translucent.
  3. Add celery seeds (or celery), and stir together with tomatoes, lentils, and pepper.
  4. 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.)
  5. Bake until tender and cheese melted.

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