Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2000


Recipe Summary

6 servings (serving size: 2 pepper halves)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

292 calories; calories from fat 30%; fat 9.7g; saturated fat 4.2g; mono fat 2.4g; poly fat 2.7g; protein 19.2g; carbohydrates 33.7g; fiber 4.3g; cholesterol 48mg; iron 4mg; sodium 541mg; calcium 211mg.