I’m back, folks! After all the birthdays this month, a trip home to Plattsburgh and working more hours I finally snagged a free night to set aside for writing. Writing and cooking for you guys requires quite a bit of free time and concentration from all other worldly distractions.
So this week I bring you one of my personal favourites with the lovely bell peppers we got from Herbivor farm in our last CSA share two weeks ago. Although they were a bit on the small side, I was able to put a spontaneous spin on my Sloppy Lentil recipe to create the miniature version of the weeknight classic.
Vegetarian Nutrition Factoid
Do not fear the size, these peppers were filling enough for a full meal. Due to the power protein in lentils ( 18 grams for one cup, 9 grams for 1/2 cup), two or three of these peppers will fill your belly and hold you over until the next morning. On the essential amino acid side of things, you could pair these with a small serving of brown rice if you are a big eater like my husband. That way, all your amino acid needs are met. If you had other grains or protein earlier in the day, don’t worry about it. You won’t DIE if you don’t get all your proteins packed into one meal. Just like you won’t die from NOT eating meat. The key is to just eat a balanced diet throughout the day. Personally, I was way too full to even think about rice.
Alright, enough of that. Let’s get to business! Grab the peppers, take out the membranes and slice them in half vertically. Sorry the picture turned out so dark, but you get the idea right? Okay. Place them in a baking dish lined with aluminum foil and set aside.
Chop two or three scallions , a couple baby carrots(both from Herbivor), a bunch of cilantro (also from Herbivor, yay!) , half a red onion and two cloves of garlic.
Add all your veggies to a frying pan, sauté on medium heat for a few minutes. Crack open a can (or fresh if you so desire) of Fire-roasted diced tomatoes and add to the pan. Add some chili powder, cumin and salt and pepper to taste.
Once your taste buds are satisfied, stuff the peppers with the lentil filling, sprinkle some cheddar cheese on each and pop them in the oven for 20 minutes. Or until the cheese is melted and the peppers are all bubbly and desirable. Yum!
Enjoy, my friends!
* 7 Bell peppers, sliced vertically in half
*1-2 Cups Brown Lentils
* 2 cloves Garlic
* 1 can Fire-Roasted Diced Tomatoes
* 2-3 Scallions, chopped
* 1 bunch fresh Cilantro
* 1/4 cup Baby carrots, diced
* 1/2 Red onion, diced
* Dijon mustard (optional), to taste
* Salt and pepper
* 1 cup Brown or Wild rice (optional)