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  • Lentil And Sausage Stuffed Peppers

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    Lentil And Sausage Stuffed Peppers
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x red bell peppers
    • 1/2 c. lentils
    • 1/4 tsp salt
    • 1/2 c. rice
    • 1 c. diced onion
    • 8 ounce basil, pine nut and chicken sausage, minced such as Gerhard's
    • 1 c. shredded reduced-fat mozzarella cheese
    • 1/4 c. currants or possibly raisins
    • 1/4 c. minced parsley
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. capers
    • 2 Tbsp. minced fresh basil
    • 1/4 tsp pepper
    • 1/4 c. grated fresh Parmesan cheese

    Directions

    1. Cut tops off bell peppers. Remove seeds and membranes. Blanche for 5 min. Drain and set aside.
    2. Cook lentils in boiling, salted water for 20 min. Drain and set aside. Bring 1 c. water to boil. Add in rice and onion. Cover and simmer for 20 min or possibly till liquid is absorbed. Remove from heat and set aside. Saute/fry sausage in a nonstick skillet till browned. Preheat oven to 350. Combine lentils, rice, sausage, mozzarella, currants, parsley, vinegar, capers, basil and pepper in a large bowl. Divide mix among peppers. Sprinkle with parmesan. Place in a baking dish, cover and bake for 15 min. Uncover and bake another 15 min.

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