Lentil and Tomato Stuffed Peppers
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 4
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 35
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 cup dry brown lentils, picked over, rinsed
2 cups water
1/2 teaspoon dried thyme leaves
2 large green or yellow bell peppers
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery, including leaves
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 267 mg | 27% |
Carbohydrate | 29 g | 10% |
Cholesterol | 18 mg | 6% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 17% |
Calories | 221 kcal | 11% |
Sodium | 472 mg | 20% |
Protein | 15 g | 30% |
Saturated Fat | 3 g | 15% |
Sugars | 7 g | 1% |
Vitamin C | 82 mg | 137% |
Preheat oven to 400°F. Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain; keep warm.
Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender.
Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, cooked lentils, salt and black pepper. Bring to a simmer; keep warm over low heat.
Turn pepper halves over. Place half of the tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheese. Bake 5 minutes more to melt cheese.
No dried thyme? Substitute 1/2 teaspoon Italian seasoning or poultry seasoning (both contain thyme) or 1/4 teaspoon ground thyme.
Lentil and Tomato Stuffed Peppers