Stuffed Peppers With Veggies Lentil Sausage 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 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 STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
• In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
• In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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.