Hello friends! <3 Today I’m sharing my Green Lentil Stuffed Peppers. I posted an old photo on my Instagram page last week and I got so many requests to remake this recipe. I honestly just winged it the first time, but this time I wrote down my exact measurements, and used Bob’s Red Mill Green Lentils. I swear – it was life changing.

I love love love Bob’s Red Mill products because they have SUCH a huge variety of products. If you aren’t a fan of Green Lentils, you can try their Red Lentils for this recipe as well. Their products are sold in so many grocery stores and you can also buy them online. I was so happy because they sent me products that I haven’t tried before, which got me thinking of new recipes to share with you guys!

I actually used to hate stuffed peppers because as a vegetarian, I didn’t want to fill my pepper up with more vegetables. I also don’t like filling them with too much rice because that tends to get very dry. I chose green lentils because they are basically a substitute for meat in this dish. And when you add ginger and the rest of the spices, it reminds me of my mom’s food, which makes this pepper 100x more special.

This recipe is really easy to make, and can even be used as an appetizer. You KNOW that I’m all about the apps… so I am always on the lookout to create things that can be turned into mini versions at the same time. If you find assorted mini bell peppers, you can cut them in half and spoon the filling into them. It’s easy to eat and pretty to look at!

If you guys have any questions about my Green Lentil Stuffed Peppers, please feel free to reach out via email at chocolateandcheeseplease@gmail.com or DM me on Instagram! If you make these peppers, be sure to tag me so I can see how awesome they look!!! Thanks for reading and have fun cooking 🙂

***TIP***

If you have extra filling left over, mix it with some quinoa. It’s perfect for lunch the next day. You can keep it refrigerated for up to three days.

Green Lentil Stuffed Peppers

Megha Patel

 

prep time:15 minutes mins

cook time:30 minutes mins

total time:45 minutes mins

servings:4 people

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Ingredients

• 1/2 cup green lentils (cooked)
• 3/4 cup mexican blend cheese (shredded)
• 3/4 cup amul cheese (shredded)
• 1 tbsp vegetable oil
• 4 bell peppers (halved)

Vegetables

• 1 jalapenos (diced)
• 1 medium white onions (diced)
• 2 tomatoes (diced)
• 3 thai chilli peppers (diced)
• 4 cloves garlic (minced)

Spices

• 1 tbsp fresh ginger (grated)
• 1 tsp curry powder
• 1 tsp coriander powder
• 1 tsp cumin powder

Instructions

 

• In a medium pot, put your green lentils to boil.  Boil them for 15-20 minutes, until soft.
• While lentils are cooking, cut up all of your vegetables.  
• Preheat oven to 400 degrees Fahrenheit. In a large pan, add vegetable oil on medium heat.  Add in all of your vegetables and mix well. When vegetables are fork tender, throw in all of your spices.  Also add salt/black pepper per taste.
• Pour all of the cooked lentils in the pan with the veggies after draining the water out.  Give it a good mix and then add in half of your cheese.  Once the cheese is melted and everything is cooked through, remove from heat.
• Scoop the filling into each pepper half.  Based on my peppers, I was able to fill about 4 tbsp per half.
• Garnish with the rest of the cheese. Cover in foil, put them in the oven, and check the peppers after 20 minutes.  If you want a crunch, take out out the peppers at 20 minutes. If you like them more soft, keep them in for an additional 5-7 minutes.
• Let them cool for 2-3 minutes before serving & Enjoy!!

Notes

**You don't need to use two different types of cheese. I'm just really extra. 

**Just like any of my other recipes, feel free to omit the spicy peppers if it is too much heat.

**Amul is a brand of Indian cheese found at Indian grocery stores.  I really like it with this dish because it gives it a creamy texture, but if you can't find it, then use your favorite cheese! This recipe is very versatile.