Lentil Stuffed Peppers
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 pepper
- Serves:
- 4
ingredients
- 4 red peppers
- 1 teaspoon margarine
- 4 celery ribs, finely diced
- 1 leek, diced
- 3 garlic cloves, crushed
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 12 ounces brown lentils
- 12 ounces diced tomatoes
- 1 teaspoon vegetable stock powder
- 1⁄3 cup fresh parsley, chopped
- 1⁄2 cup lowfat natural yogurt
directions
- 1. Preheat oven to 380 degrees.
- 2. Cut out the top stem of the peppers and reserve.
- 3. Melt butter in frying pan over medium heat, add celery and leek. Cook for 4-5 minutes.
- 4. Add the garlic, cumin, and coriander to pan, cook another 2 minutes.
- 5. Add lentils, tomatoes, stock powder, and 1/2 cup water to pan. Reduce heat and simmer 5-10 minutes (until sauce thickens).
- 6. Remove from heat and add parsley. Spoon into peppers and place tops over peppers.
- 7. Bake 35-45 minutes or until peppers are softened and skins begin to blister.
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