But even better, here is a dinner that contains no meat. The great thing is that he hardly missed the meat at all. I love making stuffed peppers and frequently use turkey sausage as part of the stuffing. I decided I would replace the sausage with lentils and it worked. Trader Joes sells these great precooked Beluga lentils and they are perfect for this recipe. The Asiago cheese and crushed red pepper gave the peppers just the pizazz they needed. Try it, you’ll like it!
1 medium onion, chopped
3 cloves garlic, minced
1 TBS Italian seasoning
1. Preheat oven to 375 degrees. Prepare the peppers – cut the tops off so there is a hole, remove ribs and seed on the inside, wash them. Cut them in half lengthwise. Line them up in a baking dish or roasting pan.
2. For the filling – saute chopped onion and garlic in the olive oil in large skillet. When soft, add lentils, seasoning, 1 1/2 cups of the sauce (reserve one cup) and wine. Cook on low until simmering. Add rice, salt, pepper and HALF of the Asiago cheese. Save the other half of the cheese for topping. Make sure the mixture is well heated. Spoon the filling into each pepper. Spoon the remaining sauce over the peppers and add 1/2 cup water to the pan. Sprinkle the peppers with the remaining cheese.