Monday, December 7, 2015

Beef and Lentil Stuffed Peppers

I received 6 colored peppers as part of my organic haul last week and I knew that I was going to have to use them pretty quickly.  We used them to make stu
ffed peppers over the weekend.  I didn't want to make traditional stuffed peppers because tomato sauce gives my hubby heartburn.  We ate them too quickly to even think about getting a picture of the finished product!


I decided to use yellow rice, organic ground beef and lentils as the stuffing.  It was really yummy.  When I was little, my mom used to make yellow rice with ground beef.  I always loved it.  This recipe makes twice as much stuffing as you actually need.  My son ended up eating the yellow rice and ground beef because he doesn't like peppers.  You could also roll it up into a tortilla and eat it like a burrito!

Here's what we used:

5 colored peppers (I also stuffed one tomato)

1 pound ground beef
1/2 yellow onion, diced

1/2 cup green lentils
1/2 cup quick cook brown rice
1 cup beef broth
1 cup water

2 cloves garlic, pressed or minced
1 1/2 teaspoons turmeric

3 ounces cheddar cheese, shredded or sliced thin

Here's what we did:

Brown ground beef over medium heat with diced onion.

Drain the grease from the browned ground beef.
Sprinkle lentils and rice over ground beef and onion mixture.

Sprinkle turmeric and minced garlic over rice and lentils.

Add the beef broth and water.
I didn't add any extra salt, but you might like to add 1/2 teaspoon salt now.
Turn burner to medium high and bring to a boil.
Reduce heat to low, cover and cook for 15 minutes.
Rice takes longer to cook whenever it's cooking with something else. Check to see if the rice is soft.
If the rice isn't soft yet, continue to cook at 2 to 3 minute intervals until it's the softness that you would like.  We like ours with a little bite to it still~~not too soft.

While the rice and lentils are cooking, cut either the top or bottom off the peppers.  If it stands fine on it's own, cut the top off.  If it won't stand readily right side up, cut the stem down, flip it upside down and cut off the bottom.  It will stand that way easier.  Remove the seeds.  Once the peppers are stuffed, you can either cook it with it's top on, or dice the tops up and add it to your rice and beef mixture.  I cooked mine without the tops.

Once the rice and lentils are done cooking, spoon the mixture into peppers.
Top with the cheese and bake in an oven that has been preheated to 350 degrees.

Bake for 45 minutes or until the peppers are as soft as you like them.

Enjoy!

What's your favorite stuffing for stuffed peppers?



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