What is a vegetarian? The interpretation of a vegetarian is pretty liberal these days...is it a person who strictly eats vegetables and consumes no animal protein at all - not even honey? Is it the person who eats only vegetables but still consumes eggs? Is it the person who eats no red meat but enjoys fish? Am I a veg head because I only eat red meat about every 4 - 6 weeks? For what it is worth my interpretation of a vegetarian is whatever you decide you want it to be. So go out and celebrate vegetarian month which ever way you please but try this veggie recipe for Lentil Stuffed Peppers along the way.
4 Large Green Bell Peppers (halved / seeded and tops chopped)
1 Cup Lentils
1 Cup Low Sodium Chicken Broth
3 Cups Water
2 Tablespoons Olive Oil
1 Medium Onion (chopped)
Salt/Pepper
1 Teaspoon Hot Red Pepper Flakes
1 Glass Red Wine
1 28 oz. Can Diced Tomatoes
1 Lemon (zested)
***5 oz. Four Cheese Shred - Asiago, Fontina, Parmesan, Provolone
Panko Bread Crumbs
Preheat oven to 350 degrees
In a glass dish place the peppers cut side down. Pour a tad of water around peppers so that they can steam.
Place in oven for 40 minutes.
In the meantime bring the chicken soup and water to a boil. Add lentils and cook till tender about 15 minutes
Drain and season with salt/pepper and lemon zest, set aside.
At the same time as the lentils are boiling, in a separate skillet, over medium heat add olive oil and onions.
Season onions with salt/pepper and red pepper flakes for 5 minutes. Add the red wine and cook for another 5 minutes. Add chopped pepper tops and tomatoes. Re-season with salt/pepper. Cover with a lid and cook for 20 minutes.
Remove peppers from oven and cool slightly. Add the lentils and cheese to tomato mixture. Stir to incorporate. Take each halved pepper and fill with lentil mixture. Place filled pepper back in glass dish and repeat till all pepper halves are filled. Top with a sprinkle of Panko Bread Crumbs. Add a tad of water around peppers. Return to oven for 20 minutes. Serve alongside a salad and garlic bread.
***Your choice of shredded cheese may be used
Lentil Stuffed Peppers
4 Large Green Bell Peppers (halved / seeded and tops chopped)
1 Cup Lentils
1 Cup Low Sodium Chicken Broth3 Cups Water
2 Tablespoons Olive Oil
1 Medium Onion (chopped)
Salt/Pepper
1 Teaspoon Hot Red Pepper Flakes
1 Glass Red Wine
1 28 oz. Can Diced Tomatoes
1 Lemon (zested)
***5 oz. Four Cheese Shred - Asiago, Fontina, Parmesan, Provolone
Panko Bread Crumbs
Preheat oven to 350 degrees
In a glass dish place the peppers cut side down. Pour a tad of water around peppers so that they can steam.
Place in oven for 40 minutes.
In the meantime bring the chicken soup and water to a boil. Add lentils and cook till tender about 15 minutes
Drain and season with salt/pepper and lemon zest, set aside.
At the same time as the lentils are boiling, in a separate skillet, over medium heat add olive oil and onions.
Season onions with salt/pepper and red pepper flakes for 5 minutes. Add the red wine and cook for another 5 minutes. Add chopped pepper tops and tomatoes. Re-season with salt/pepper. Cover with a lid and cook for 20 minutes.
Remove peppers from oven and cool slightly. Add the lentils and cheese to tomato mixture. Stir to incorporate. Take each halved pepper and fill with lentil mixture. Place filled pepper back in glass dish and repeat till all pepper halves are filled. Top with a sprinkle of Panko Bread Crumbs. Add a tad of water around peppers. Return to oven for 20 minutes. Serve alongside a salad and garlic bread.
***Your choice of shredded cheese may be used
