I wanted to make a vegetarian version of stuffed peppers. My friend and I started making this recipe a few years ago while cooking in our apartments. Sometimes we used turkey meat and others we used beans or substituted with quinoa. They are all good options.
You will need the following ingredients:
- 3-4 bell peppers
- chopped garlic
- 1 onion
- 1 bag of frozen chopped kale
- 1 can of cooked lentils
- 1 jar of peeled whole tomatoes
- 1/2 cup tomato sauce
- parmesan cheese
First, wash the peppers and place aside. Chop the onion and place in a pan along with olive oil and chopped garlic. Let the onions sweat for a few minutes.
Then pour in the frozen kale and let it defrost.
Take the whole tomatoes from the can and squash them with your hands. Place in the pan with a 1/2 cup of tomato sauce.
Pour in the can of cooked lentils and stir. Add salt, pepper, and red pepper flakes. Cook for at least 5-7 minutes.
Cut the tops off the peppers and remove the seeds. Spoon the mixture into each pepper and sprinkle with parmesan cheese. Place in the oven for 15-20 minutes on 400 degrees.
Once they are cooked remove from the oven and serve with your favorite herb sprinkled on top.