Lentil Stuffed Pepper Recipe
french puy lentils, garlic sauteed spinach, crispy vidalias, arrabiatta sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Lentils
Rinse the French Puy lentils under cold water. In a saucepan, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes or until tender. Drain any excess water and set aside.
- 2
Sauté the Spinach and Onions
In a large skillet, heat olive oil over medium heat. Add chopped Vidalia onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in fresh spinach and cook until wilted, about 3 minutes. Season with salt and black pepper.
- 3
Combine Filling Ingredients
In a large bowl, mix the cooked lentils, sautéed spinach and onions. Adjust seasoning if needed.
- 4
Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- 5
Stuff the Peppers
Spoon the lentil and spinach mixture into each bell pepper until full. Pour the arrabiatta sauce over the stuffed peppers.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- 7
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Lentil Stuffed Peppers!