Saturday, October 19, 2013

Lentil Stuffed Peppers

  • 5 green bell peppers
  • 3/4 cup uncooked Jasmati rice
  • 3/4 cup uncooked lentils, rinsed
  • 3 cups water
  • 1 tablespoon oil
  • 2 medium carrots, diced small
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • salt to taste
  • ketchup
  • Cut tops off of green peppers; remove the stems from the cut off tops, chop pepper tops and set aside
  • Remove seeds from peppers, wash and place in casserole dish, cut side up
  • Combine rice, lentils and water; bring to boil, lower heat and simmer for 20 minutes or until water is absorbed and rice and lentils are almost tender
  • While lentils and rice are cooking, heat oil in skillet, add carrots, onion, garlic and chopped green pepper tops and saute for about 10 minutes; stir in Cajun seasoning
  • Combine vegetables with lentil/rice mixture and salt to taste
  • Stuff peppers with mixture and top with ketchup
  • Cover and bake for 1 hour at 350 degrees or until peppers are tender

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