The term "eat the rainbow" came to mind when I made these Lentil Stuffed Peppers. The peppers are chock-full of colorful vegetables, plus nutrient rich lentils, perfect for a side dish or a meatless meal. Of course, if you prefer, you can also add meat to this recipe - crumble in some chicken sausage if you like something even heartier!
1cupcrumbled/grated cheesesuch as feta, Gorgonzola, mozzarella
Fresh parsleychopped, for garnish
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Instructions
Bring a medium pot filled partially with water (about 3 inches deep) to a boil. Halve the bell peppers, removing the pith and the seeds. Place the peppers in the boiling water, and let them cook for about 5 minutes. Remove and drain cavity side down on a paper towel or kitchen towel.
Cook the lentils in 1 1/2 cups water (for more flavor, use vegetable or chicken stock). Bring to a boil, then simmer for about 15 minutes. Drain and set aside.
Preheat the oven to 350°F.
Heat the olive oil in a deep sided sauté pan over medium heat. Add the leeks and the garlic, and cook until the leeks begin to wilt. Add the yellow squash and tomatoes, season to taste with salt and pepper, as well as the cumin, coriander, marjoram, and paprika. Cook for about 5 minutes, stirring occasionally. Adjust seasoning if necessary, then stir in the balsamic vinegar, cooked lentils and 3/4 cup of the cheese.
Place the peppers in an ovenproof dish and fill with the lentil stuffing. Top with remaining cheese and drizzle lightly with a tiny bit of olive oil. Bake for about 15 minutes, or until the cheese is melted and the peppers are tender. Garnish with parsley and serve.