Food & Health

Stuffed Peppers

Serving Size: 6-8


Ingredients

1/2 cup
diced red onion
125 mL
1/2 cup
diced leek
125 mL
1 tbsp
chopped fresh thyme
15 mL
1 tbsp
unsalted butter
15 mL
1 cup
diced mushrooms
250 mL
1 cup
cooked lentils
250 mL
1/4 cup
white wine
60 mL
5 1/12 cups
diced rye bread
1125 mL
1/4 cup
prepared vegetable stock
60 mL
dash
salt
dash
dash
ground black pepper
dash
8 whole
small red bell peppers, halved and cleaned
8 whole
2 tbsp
canola oil
30 mL


Directions

1. Prepare all ingredients as indicated. Preheat oven to 350˚F. In a pan, sauté onion, leek, thyme, and trimmings from the red pepper with butter until lightly golden. Add mushrooms and cook until lightly brown. Add lentils and deglaze with wine. Remove from stove.

2. In a bowl, combine bread, sautéed mixture, stock, and a dash of salt and pepper. Feel free to add a little more stock for additional moistness, if desired. In a separate bowl, toss whole peppers with oil to coat and lightly season with salt and pepper. Stand peppers upright and stuff with prepared mixture. Bake for 35-40 minutes or until peppers are tender and the tops are golden.

Nutrition Facts

Based on a serving of






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