So when contemplating what to serve for our main course, Staci and I went back and forth. We knew we wanted stuffed peppers but beyond that the options were endless and I couldn't stop my brain from creating new options! We finally settled on Italian inspired peppers that were stuffed with a lentil and rice mixture.
I prepared the lentils and brown rice the night before as to reduce the amount of prep and cooking work that would need to be done before serving. This proved to be a very wise decision!
The ingredients for the peppers, serves 9:
- 9 red and green bell peppers (or whatever is available)
- 3 cups lentils, cooked
- 4 cups cooked brown rice
- 4 cloves garlic, minced
- 1/2 onion, chopped
- 3 large celery stalks, diced
- 1.5 - 2 c shredded carrots, chopped
- Italian seasoning mix (I probably used 2T)
- 2 cans diced tomatoes
- Parmesan cheese
While your stuffing is heating on the stove, wash and dry your peppers. Cut the tops off peppers, remove the seeds and pith, and organize in a non-stick sprayed baking pan. Stuff your peppers with the lentil and rice mixture, top with cheese, and bake for about 45 minutes or until cheese is melted and peppers are softened and have some color to them on the outside.
Alongside the peppers we served roasted green beens.The prep for these was pretty easy but give yourself 10 minutes to chop the ends off the beans.
Rinse your green beans and cut the ends off of them. Arrange on an olive oil non-stick sprayed baking sheet, spray with more cooking spray, and sprinkle with Italian seasoning.
Roast for about 20 minutes, transfer to a serving dish and enjoy!
Stay tuned for dessert - it was a hit!