Unpacking the groceries I found myself starting at a good six bell peppers. And I had kinda made a bunch of recipes for side dishes last week with bell peppers. So, how to incorporate a big ol bunch of bell peppers into a main dish? Ding ding, if you thought stuffed bell peppers, you're right.
Historically, stuffed bell peppers includes rice and meats and other vegetables. But I wasn't feeling rice. Instead, I decided to use the rest of my green french lentils. And it worked out very well. Lighter and less "ugh I'm so freakin stuffed" feeling, the lentils stuffed peppers worked out amazingly.Took about an hour and fifteen minutes and it worked out amazingly. So enjoy the filling (but not MY STOMACH EXPLODES) peppers and this can be altered to whatever you would like to put in.
Also, I know a lot of recipes for stuffed peppers recommend either boiling or prebaking the peppers. In my opinion, this extra step is completely inappropriate. If you are baking the filling and peppers for 40+ minutes, it will already get completely soft.
So back to the conclusion (and recipe) this is delicious!
1 C puy green lentils
3 C water
1 T olive oil
4 cloves garlic
1 t crushed red pepper flakes
2 T fresh rosemary
1 t fresh black pepper
1/2 t salt
1/2 red onion
1 lb ground beef
1 can crushed tomatoes
6 bell peppers
Preheat the oven to 350°.
Heat the lentils and water in a large pot.
Heat to a high simmer (medium high heat) and once it has come to a high simmer, cook for 20 minutes.
Once the lentils are cooked through (and about al dente), drain in a mesh colander.
While the lentils cook, chop the onion and mince the garlic.
Heat up the olive oil on medium heat in a large pan. Add the garlic through the salt.
Once the garlic is fragrant, about three minutes, add the onion.
After about five minutes, once the onion is soft, add the ground beef.
Sauté until the meat is browned, stirring occasionally. Once the meat has browned, add a drained can of crushed tomatoes.
Prepare the bells!
Cut the tops of the peppers off and remove the insides. Stuff with the filling to the brim. Pop into the oven for 45 minutes.
Remove from the oven once they are done. The peppers should be softer.
I did have extra filling, but this stands good on its own!
Serve each of the peppers with a big dollop of greek yogurt or sour cream. Enjoy!