Lentil and Rice Stuffed Peppers Recipe
Use any color pepper you prefer, or substitute black beans or pinto beans for the lentils. This makes a great side dish or a vegetarian entree if vege
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Cooking tools:
- Baking pan
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Aluminum foil
Ingredients
- 1 1/4 cups vegetable broth (or chicken broth, low-fat, low-sodium)
- 3/4 cup brown rice
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 small carrot, shredded
- 1/2 zucchini, trimmed and shredded
- 2 tablespoons chopped parsley
- 3/4 cup tomato sauce, divided
- 1 egg
- 2 tablespoons grated parmesan cheese
- 1 1/3 cups cooked lentils (one 16-oz. can or 1/2c. dry lentils, cooked)
- 4 large bell peppers
- 1/2 cup water
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