Asiago and Lentil Stuffed Peppers
Servings: 4
Calories: 466kcal
Ingredients
- 4 medium to large red or green peppers
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 to 2 TBS olive oil
- 1 ½ cups cooked lentils
- 1 TBS Italian seasoning
- 2 ½ cups marinara sauce divided
- ½ cup vegetable broth
- 2 cups cooked brown rice
- salt and crushed red pepper to taste
- 1 ½ cups shredded Asiago cheese divided
Instructions
- Preheat oven to 375 degrees
- Prepare the peppers by cutting off the top, remove the ribs and seeds and cut in half lengthwise. Prick the peppers with a knife several times and lay them on a baking dish or roasting pan.
- In a large skillet, saute onions in olive oil until tender then stir in the garlic until fragrant.
- Stir in the lentils, seasonings, 1 ½ cups of the marinara and the vegetable broth and bring to a simmer.
- Stir in the rice, salt and pepper and half of the cheese. When the mixture is well heated, spoon into the prepared peppers.
- Top the peppers with the remaining sauce and add ½ cup of water to the pan. This will help the peppers to cook through.
- Cover loosly with foil and bake for 45-50 minutes.
- Top the peppers with the remaining cheese and bake for 5-10 minutes more until the cheese is melted and starts to brown. Season with salt and pepper if necessary.
Nutrition
Calories: 466kcal | Carbohydrates: 59g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 1412mg | Potassium: 1208mg | Fiber: 14g | Sugar: 15g | Vitamin A: 4710IU | Vitamin C: 167mg | Calcium: 526mg | Iron: 6mg