Shared by devoninfl
I really, really love stuffed peppers, but because of my food intolerances, I'm unable to eat rice. My friend kept talking about the peppers his wife made and I knew I must have something in my cabinet that would work in place of rice. And I found it! Green lentils!
Rating
Difficult
Health Conscious
Preparation Time 45 minutes
Allergens None
Cuisine International

Healthy Stuffed Peppers

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Description

I really, really love stuffed peppers, but because of my food intolerances, I'm unable to eat rice. My friend kept talking about the peppers his wife made and I knew I must have something in my cabinet that would work in place of rice. And I found it! Green lentils!

Ingredients

  • 1 cup Green Lentils
  • 1/2 - 2/3 of a whole Rotisserie Chicken
  • 5 Large Green Bell Peppers
  • 1 Large Onion, chopped
  • 1/2 bag Matchstick Carrots
  • 8oz Mushrooms, sliced (I use portobello)
  • 4 cloves Fresh Garlic, minced
  • 1 can Petite Diced Tomatoes, drained
  • 1 32 oz box Low Sodium Chicken Broth
  • 1 jar Flora Italian Strained Tomatoes
  • Salt, Pepper, Garlic Powder, Onion Powder, Olive Oil & Complete Seasoning

Instructions

In a sauce pan, cook 1 cup of lentils in 2.5 cups of the chicken stock seasoned with fresh ground black pepper and complete seasoning, to taste. While lentils cook, shred the rotisserie chicken and place in a bowl. Cut off the tops of your green peppers and clean out any seeds and membranes and place in a deep baking dish. (If you reserve the tops, you can dice them to put in your filling.) In a large skillet, saute the onions, mushrooms, carrots and diced green pepper tops in olive oil and season with salt and pepper. Let cook for about 5 minutes then add the minced garlic. Cook over medium heat until vegetables are soft. When lentils are done, add those to the vegetables along with the diced tomatoes and shredded chicken. Mix well and keep warm over low heat. In a sauce pan, pour in the strained tomatoes and add seasonings to taste. Fill the green peppers with the lentil and vegetable mixture and top each one with a little bit of the tomato sauce. Pour the remaining sauce into the baking dish along with the remaining chicken stock. Cover the pan with foil and bake at 400 for 45-55 minutes, until the peppers are tender.

Comments

Who wants to make this 2

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