8 ounces basil, pine nut, and chicken sausage, chopped (such as Gerhard's)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup dried currants or raisins
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon capers
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
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. Drain and set aside.
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.
Preheat oven to 350°.
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.
I used turkey sausage bc the beautiful chicken sausage that I bought (I realized as I went to cook it) was pre-cooked *grr* I used 2tb toasted pine nuts and fresh basil, about a quarter cup meat tomato sauce and the capers. Even with those modifications it came out great. I used long grain brown rice, and skipped the lentils bc my husband hates them. I made this for company and it was a big hit, served with steamed broccoli as a previous poster did, ciabatta garlic bread and a salad. Very easy, very tasty :D
First, the changes I made: used Aidells Garlic Artichoke chicken sausage, 1 T. of pine nuts, 1 t. red chili flake, 1/4 t. nutmeg.
We thought this recipe was really nice. Like some of the reviewers I baked the peppers for about 30 minutes at 350 degrees before stuffing them. I didn't drain the peppers before stuffing, and I thought the sweet pepper water helped infuse more flavor in to the stuffing. The sweet and salty flavors from the peppers and sausage and raisins blended well and tasted fantastic. I bet it will be better the next day.
I served it with some steamed broccoli and a lovely 2006 California Chardonnay. Used some vinegary Tabasco to spice up the filling and jazz up the lentils. Healthy, delicious, and inexpensive recipe (except for the peppers).
Yum! I made it as specified first time and it was "pretty good" - had possibilities. Second time, I added 2 Tbsp. lightly toasted pinenuts, 1/2 tsp. allspice, 1 tsp. fresh minced oregano, and 1/2 tsp. salt to the mixture. Try coating the peppers with balsamic vinegar before roasting (instead of boiling) them. Excellent! Tasty with a Greek salad.
One of my husbands favorites and he is NOT a healthy eater. I use really, really good balsamic that is sweet and that really compliments the raisins. I've never used the Capers because I don't like them. I make this at least once a month
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