Lentil and Rice Stuffed Peppers

Name: Lentil and Rice Stuffed Peppers
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 cups vegetable broth (or chicken broth, low-fat, low-sodium); 3/4 cup brown rice; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1 small carrot, shredded; 1/2 zucchini, trimmed and shredded; 2 tablespoons chopped parsley; 3/4 cup tomato sauce, divided; 1 egg; 2 tablespoons grated parmesan cheese; 1 1/3 cups cooked lentils (one 16-oz. can or 1/2c. dry lentils, cooked); 4 large bell peppers; 1/2 cup water

Submitted by zeldaz51

"Use any color pepper you prefer, or substitute black beans or pinto beans for the lentils. This makes a great side dish or a vegetarian entree if vegetable broth is used. From "Living the G. I. Diet"."

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 4

ingredients

1 ¹⁄₄ cups vegetable broth (or chicken broth, low-fat, low-sodium)
³⁄₄ cup brown rice
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon dried thyme
1 small carrot, shredded
¹⁄₂ zucchini, trimmed and shredded
2 tablespoons chopped parsley
³⁄₄ cup tomato sauce, divided
1 egg
2 tablespoons grated parmesan cheese
1 ¹⁄₃ cups cooked lentils (one 16-oz. can or 1/2c. dry lentils, cooked)
4 large bell peppers
¹⁄₂ cup water

directions

Preheat the oven to 375 degrees Fahrenheit.
Bring the broth, rice, salt, and thyme to a boil in a saucepan. Reduce the heat to low, cover, and cook for 25 minutes, or until the liquid is absorbed.
Remove the pot from heat and sprinkle the carrot and zucchini on top. Cover and let vegetables steam in the pot's residual heat for 5 minutes. Scrape the rice mixture into a large bowl, add the parsley, and fluff with a fork.
Whisk together 1/2 cup of the tomato sauce, the egg, and the cheese in a small bowl. Pour the mixture over the rice and toss to combine. Add the lentils and toss again. Set the mixture aside.
Cut the top off each pepper and remove seeds and ribs. Trim the bottom of each pepper, if necessary, to make it sit flat. Set the peppers in an 8-inch square baking pan and pack the lentil-rice mixture into the cavities. Spread the remaining tomato sauce on top of the peppers. Pour the water into the dish around the peppers and cover with foil. Bake for 40 minutes, remove foil, then bake another 20 minutes until the peppers are tender.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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