Lentil and Sausage Stuffed Peppers |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Cooking Light, SEPTEMBER 2000 Ingredients:
3 red bell peppers |
3 yellow bell peppers |
3 cups water, divided |
1/2 cup dried brown lentils |
1/4 teaspoon salt |
1/2 cup uncooked long-grain rice |
1 cup diced onion |
8 ounces basil, pine nut, and chicken sausage, chopped (such as gerhard's) |
1 cup shredded part-skim mozzarella cheese |
1/4 cup dried currants or 1/4 cup raisins |
1/4 cup chopped fresh parsley |
2 tablespoons balsamic vinegar |
1 tablespoon capers |
2 tablespoons chopped fresh basil |
1/4 teaspoon black pepper |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
2. Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside.
3. Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
4. Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
5. Preheat oven to 350°.
6. Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.
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