Lentil-and-Sausage-Stuffed Peppers
Need a gluten free side dish? Lentil-and-Sausage-Stuffed Peppers could be a spectacular recipe to try. This recipe serves 6. One serving contains 256 calories, 15g of protein, and 5g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, part-skim mozzarella cheese, currants, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes.
Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat. Set aside.
Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan.
Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350 for 15 minutes. Uncover and bake an additional 15 minutes.