Lentil and Feta Stuffed Peppers

A vegetarian delight of delicious bright fiber filled bell pepper stuffed with savory cooked lentils, vegetables and feta.

5 from 1 vote

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Course: Main Course

Cuisine: American, Greek

Keyword: lentil stuffed peppers

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings:

Author: Meggen Wilson

4 karge Bell Peppers tops removed and interiors cleaned of seeds and membranes. Chop only the tops & reserve for the filing.
1 cup dry lentils
1 tsp kosher salt
½ tsp white pepper
½ tsp red pepper flakes
¼ tsp garlic salt
½ tsp smoked paprika
2 cloves garlic minced
3 cups zuchinni chopped
2 cups yellow onion chopped
1 cup mushrooms stems removed & chopped
3 cups Swiss chard chopped
6 oz Feta cheese
1 cup parmesan cheese finely grated
¼ cup Italian flat leaf parsley chopped fine.
3 TBSP olive oil

Pre heat oven to 375 degrees. In a medium size pan, bring 3 cups of water to a boil.
Rinse lentils, discard any pebbles or dirt. Add lentils to boiling water. Cook for 15 minutes until just cooked through. Rinse with cold water. Set aside.
In a large pan over medium high heat, add 1 TBSP of olive oil. Sauté garlic, chopped pepper tops and mushrooms for 4-5 minutes. Do not move the mushrooms much so that they carmelize. Add in seasonings- salt through paprika. Add in remaining vegetables and parsley reserving a few pieces for garnish. Sauté until just cooked through- about 5 minutes. Stir in cooked lentils.
Spoon lentil and vegetable mixture into peppers, crumbling in a small amount of feta as you go. Fill peppers to the top, add parmesan to each pepper and remaining feta. (see photos)
Drizzle with olive oil.
Set in a shallow roasting pan or oven proof dish.
Roast peppers at 375 for 15 minutes. Reduce heat to 350 and bake another 15 minutes or until peppers are soft and feta is golden brown. Remove carefully from pan with a spatula and a pair of tongs.