This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Lentils are friendly - the Miss Congeniality of the bean world." -Laurie Colwin
Stuffed peppers are great for a lot of reasons. One is that it is essentially a one pot meal. Cook up the stuffing in a pan, stuff the peppers, rinse out the pan, put the stuffed peppers in the pan, and pop it in the oven.
This recipe calls for two large peppers that are each about a 12 or 13 ounces. If you can't find ones that large, use two medium peppers for each serving (four peppers total).
Servings: 2 | Serving size: 1 stuffed pepper
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe does make very good leftovers. Serve cold or reheat gently.
|2 large||yellow bell peppers|
|1 tsp||olive oil|
|1 medium||white onion (diced)|
|1 clove||garlic (minced)|
|1 medium||rib celery (diced)|
|1 medium||carrot (peeled and diced)|
|1/2 cup||yellow or pink lentils|
|1 tsp||curry powder|
|1/2 tsp||garam masala|
|8 ounces||boneless skinless chicken thighs (cut into 1/4 inch cubes)|
|2 ounces||provolone cheese|
Slice the top off of the pepper, about 1/2 inch below the level of the stem.
Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.
Place the olive oil in a large skillet over medium high heat.
When the pan is hot, add the onion and cook for 4 minutes.
Add the garlic and toss well. Cook for about 1 minute.
Add the celery and carrot and cook for two minutes. Toss frequently.
Add the lentils, curry powder, garam masala, and salt. Stir well.
Cook for about 10 minutes until the water has evaporated.
Remove from the heat and set aside to cool for about 20 minutes.
Preheat the oven to 325°F.
After the vegetables have cooled slightly, fold in the chicken and then stuff the peppers with half of the mixture in each of the peppers.
Place the top on each pepper and then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.
Place the peppers in the oven and roast for 60 minutes.
Remove the foil and the top of the pepper.
Place the sliced provolone cheese on top of the chicken mixture inside each pepper.
Replace the top of the pepper and return to the oven. Roast for another 10 minutes, then serve.
Serving size: 1 stuffed pepper
|Calories 533||Calories from Fat 114|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 69g||27%|
|Dietary Fiber 12g||48%|
|Vitamin A 379%||Vitamin C 810%|
|Calcium 34%||Iron 38%|
|Vitamin K 25 mcg||Potassium 1655 mg|
|Magnesium 124 mg|