Lentil And Sausage Stuffed Peppers Recipes

LENTIL AND SAUSAGE STUFFED PEPPERS

Steps:

• Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
• Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside.
• Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
• Preheat oven to 350°.
• Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.

LENTIL STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
• Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
• Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
• Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
• Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

STUFFED PEPPERS WITH VEGGIES, LENTIL & SAUSAGE

Steps:

• 1. Pre-heat oven to 425F. 2. Line a baking sheet with parchment paper. Place halved peppers skin side up. Drizzle oil on top of peppers and sprinkle of kosher salt. Bake for 10 minutes. 3. Remove peppers from the oven and flip them over so the oven side is facing upward. Bake for another 10 minutes to soften the peppers. 4. Meanwhile, heat oil in a large sauce pan. Add onions and sauté for a couple of minutes until softened. Add grated zucchini and mushrooms. Stir to combine. 5. Add garlic to softened vegetables to prevent burning. Ensure there is adequate moisture by adding a little more oil or water to the sauce pan. 6. Toss in kale with veggies and cook for a minute or two until soft. Remove veggie mixture from the heat and set aside in a large bowl. 7. Heat oil in sauce pan on medium-high. When oil is warmed, add sausage meat with casing removed. Use a wooden spoon or flipper to break the meat apart. Cook for a couple of minutes until pink is mostly removed. Add lentils to the meat mixture and stir to combine and heat through for another couple minutes. 8. Toss veggies back into the meat-lentil mixture. Taste the filling to adjust the flavours according to your preference. 9. Fill half-peppers with the veggie, meat-lentil mixture. Sprinkle parmesan on top. 10. Place filled pepper back in the oven for 8-10 minutes until the cheese is golden brown. 11. Top with basil or Italian Parsley for garnish and enjoy!

SAUSAGE & LENTIL ONE-POT

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

SAUSAGE AND LENTILS

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

LENTIL AND RICE STUFFED PEPPERS

Steps:

• 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.