Veggie Bells - Lentil and Rice Stuffed Bell Peppers

Don’t be scared off by the title…this is a delicious, fresh alternative to heavy winter soups and creamy comfort foods. I’ve make these stuffed peppers since I got married and we never get tired of the mix of flavors and spices. For you meat-lovers out there, you can always add a little cooked sausage to the filling and it tastes even better.

“Veggie Bells” - Lentil and Rice Stuffed Bell Peppers 

3 red bell peppers

3 yellow bell peppers

3 cups of water, divided

½ cup of brown lentils

¼ to ½ teaspoon of salt

½ cup of uncooked rice*

1 cup chopped yellow onion

2 tablespoons of butter

1 cup shredded mozzarella cheese

¼ cup raisins [yes, they belong in the recipe]

2 Tablespoons Balsamic vinegar

2 Tablespoons fresh basil

¼ teaspoon of black pepper

¼ cup grated Parmesan cheese

Cooking spray

*you can use any type of rice including white, brown, whole grain, boil-in-a-bag, etc. as long as it is cooked until done.

Preheat oven to 350 degrees.

Cut bell peppers in half down the middle of the pepper with the stem at the top. Place cut-side up into an 11”x 13” glass casserole dish coated with cooking spray.

Combine 2 cups of water, lentils, and salt in a saucepan and bring to a boil. Cover with a lid and reduce heat to medium-low. Simmer for 20 – 25 minutes until lentils are tender. Drain into a colander and set aside into a separate bowl.

Cook rice according to instructions on box or using your rice cooker. Meanwhile, in a skillet over medium-low heat, sauté chopped onion in butter until translucent, about 8 minutes.  Set aside.

Combine cooked lentils, cooked rice, and sautéed onion into a large bowl. Add shredded mozzarella cheese, raisins, balsamic vinegar, basil, and pepper. Mix lightly with a large spatula until combined.

Using a ¼ cup measuring cup or scoop, fill peppers with lentil mixture until level on top. Sprinkle peppers with Parmesan cheese on top.

Cover with tin foil and bake in oven for 15 minutes. Remove foil and cook for an additional 15 minutes. Remove from oven and let peppers rest in dish for a few minutes before serving.