Today for #SundaySupper our mission was to make a meatless meal. I have no problem with that considering I make meatless meals all of the time. But I gave myself a little mission, make a meatless meal and see if my Husband will eat it. So today’s recipe is Lentil Stuffed Peppers. One thing I have to tell you first; is that my Husband LOVES my beef stuffed peppers, it’s one of his favorite meals of all times, next to homemade chicken noodle soup. So can I get a way with making one of his favorite meals with lentils?
Here’s the story: I skipped my afternoon workout and started to prepare dinner right away, so my Husband wouldn’t catch me cooking. After all, I didn’t want him to see the lentils. I already had my peppers boiled and ready to be stuffed and I was making my mixture, but didn’t add the lentils yet and guess who comes home early from work? My Husband! He walked in the door and said, your making stuffed peppers? They smell delicious! I said yes I am! Normally when he comes home from work he plops down on the couch and turns the TV on, but not tonight! He got a car magazine in the mail and decided to sit in the kitchen to read it. Sigh… So I carefully snuck my lentils into my mixture, turned my back from him and stuffed those peppers. I quickly covered them and put them in the oven. When they were done, I plated it and gave my Husband a pepper. He said, it looks good! He cut it open and said what are those balls in it? I said lentils. He said ahhhhhh, I thought you were making regular stuffed peppers? What a waste of a good pepper. I said just eat it. He must not have been able to resist the smell because normally he would have said I’m not eating it, but he finished cutting it up and he ate it. Honestly, I was shocked. I didn’t say a word to him about the peppers. If I brought up the pepper he would have moaned and groaned. But you know what? He ate it all! The plate was practically licked clean! Him eating it, is a HUGE compliment. Will I make these again? You bet! But I need to do it far in between for him. I can only give him so many food surprises or I will get too much push back. So to make it up to him, I’ll make him meatloaf tomorrow night. 🙂
Between you and I, besides a little texture difference, I didn’t notice the difference between traditional beef peppers and lentil peppers. I love this dish and I love that they are fewer calories and have more fiber then traditional stuffed peppers. This is a very filling dish!! Since the recipe makes 5 peppers, I have leftovers for lunch for a few days. Yah!!!
I cheated when making this meal. I used Trader Joe’s Already Cooked Steamed Lentils. I was crunched for time and I wanted something quick, plus I needed to use them. I do love those lentils, but you can always make your own! I have yet to make homemade lentils, but plain on doing it soon. I have a few boxes of it, I just need to do it!!
- 5 large bell peppers
- 1 tsp. olive oil
- ½ cup onion, diced small
- 14oz. can diced tomatoes
- ½ cup uncooked brown rice
- ½ cup water
- 1 tsp. worcestershire sauce
- 2½ cup lentils, cooked
- 2 tsp. Parmesan cheese
- ½ cup lite cheddar cheese, shredded (use vegan cheese to keep recipe vegan)
- Bring a large pot of water to a boil.
- Cut tops from the peppers; discard seeds and membranes. Chop the pepper tops; set aside. Place the whole peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.
- Preheat oven 350 degrees
- In a large skillet over medium low heat add olive oil, onion, diced pepper tops and cook until tender.
- Add un-drained tomatoes, rice, ½ cup of water, worcestershire sauce, parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender; stir occasionally.
- Add lentils and cheddar cheese and stir until cheese is melted. Stuff peppers with lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish. Cover the baking dish with aluminum foil or a lid and bake for 30 - 35 minutes.
I love making traditional meals and subbing it with things like lentils and quinoa and trust me if I could have gotten away with this, I would have added quinoa instead of rice, but I could only push the limits so far. Baby steps as I always say!
I can’t wait to see what the #SundaySupper crew makes for their meatless meals. I can always use more meatless ideas!
Well my Friends, have a super fab Sunday!!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
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