Lentil Stuffed Tomatoes Recipes

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 TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED POTATOES WITH LENTIL CHILI

Steps:

• Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
• Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
• Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.

LENTIL STUFFED TOMATOES

Steps:

• Put rice and lentils in boiling and cover.
• Cook for 10 minutes.
• Meanwhile, melt the butter and slowly fry the onion until golden brown.
• While that is frying, slice the tops off the tomatoes and reserve.
• Scoop out the middles and chop.
• Add rice and lentils to the onion and mix well.
• Stir through the mint and season to taste.
• Fill the tomatoes and replace the tops.
• Stand in a baking dish.
• Mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes.
• Bake in hot oven for 10- 15 minutes.

VEGETARIAN LENTIL STUFFED TOMATOES

Steps:

• Rinse rice and lentils in a strainer.
• Place in a small saucepan and stir in boiling water, cover.
• Cook for 10 minutes over medium heat.
• Meanwhile, melt butter or margarine in a saute pan.
• Add onion, and saute until golden brown over medium low heat.
• Stir in lentil mixture and mint.
• Season generously with salt and pepper.
• Slice the tops off tomatoes, and reserve.
• Scoop out the middles, and reserve.
• Fill tomato shells with lentil mixture, and replace the tops.
• Stand in a baking dish.
• Chop reserved tomato middles, and place in a small bowl.
• Mix in oil and garlic.
• Pour around the stuffed tomatoes.
• Bake in a preheated 450 degrees for 10 to 15 minutes.
• Remove from oven, and serve.

LENTIL STUFFED TOMATOES

Steps:

• Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
• Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
• Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
• Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
• Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.