Bell peppers are a great way to add color and beneficial nutrients to your diet. High in vitamin C and beta-carotene, bell peppers make the perfect vessel for a complete dinner. This is a new take on an old traditional dish. I have replaced your typical rice with heart healthy lentils. This gluten and grain free version is packed with flavor and can be made ahead of time- perfect for a busy mom like me.
If lentils aren’t your thing, I suggest giving them a try in this recipe. Beans are much more nutritious than rice. My husband must of had a bad lentil experience growing up and wanted nothing to do with them, but he enjoyed these stuffed peppers quite a bit. If you really dislike them, use rice in place of the lentils if you must…
Stuffed Bell Peppers
- 4 bell peppers, I like to use a variety of colors
- 1 lb ground turkey/beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup cooked lentils
- 1 cup marinara sauce (already prepared)
- 1 cup shredded parmesan cheese
- salt and pepper
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- muenster or cheddar cheese (or any nice melting cheese)
- Preheat oven to 400.
- First you need to prepare your bell peppers. Split them down the center, remove seeds and white membrane. I like to leave the stem intact. (see above picture)
- Combine all ingredients, except muenster cheese.
- Stuff peppers, making sure to get it down in the crevices and pack it down. You can mound it a bit on the top. *At this point you can place in a casserole dish, cover and refrigerate until you are ready to cook.
- Bake for 40 minutes, covered.
- Remove cover, top each pepper with cheese and bake uncovered for another 20 minutes.
- Serve with extra maranara sauce.
*yields 8 halves