Stuffed Bell Peppers
I felt like something more traditional tonight and Stuffed Bell Peppers seemed like the perfect fit. These delicious and nutritious peppers really hit the spot and paired perfectly with our Spinach Sauté side dish! The lentils add in a big nutritional punch while also giving it a ground meat like texture.
- 2 Red Peppers
- 1 small/medium sweet white onion
- 1 small/medium zucchini
- 5 Button mushrooms
- 1 Can black lentils
- 1 1/4 Cups of fat free spaghetti sauce
- 3 cloves garlic
- 1 tsp. Basil
- 1 cup cooked brown rice
Pre-heat oven to 375
Start 1-2 cups brown rice in rice cooker (store leftover rice to have on hand for the rest of the week).
Core Red peppers and place upside down on baking sheet covered in parchment paper. Place in over and cook for 20 minutes while preparing the rest of the food on the stove top.
Chop Onion, zucchini and prepare garlic for mincing
Heat onion on Med. High for about 5 minutes or until tender. Continue to add in about 1/4 cup water at a time as needed to keep pan lubricated.
Mince and add in Garlic. Cook for 3 minutes
Reduce heat to medium. Add in Zucchini and basil and cook for about 8 minutes or until tender
While zucchini is cooking, drain and rinse lentils and slice mushrooms in the food processor. Add both to the skillet along with 1 1/4 cups pasta sauce.
Allow flavors to combine and moisture to cook out for about 5-10 minutes continuing to stir when needed.
Add in 1 cup of cooked brown rice and stir.
Stand Peppers upright and stuff with lentil/rice mixture. Place in oven for 10 minutes or until peppers are fully cooked but still holding their shape. This is a perfect time to make the Spincah Sauté to accompany the dish!