Lentil And Sausage Stuffed Peppers Recipe
Servings: 6
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
- Cut tops off bell peppers. Remove seeds and membranes. Blanche for 5 min. Drain and set aside.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 51 | 20% |
| Total Fat 5.76g | 7% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 313mg | 13% |
| Potassium 582mg | 17% |
| Total Carbs 37.24g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 10.54g | 7% |
| Protein 14.11g | 23% |
