Yield
6 servings (serving size: 2 pepper halves)

How to Make It

Step 1

Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

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.

Ratings & Reviews

Lauralee422's Review

nnadiofuvnap
April 02, 2012
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

JeniFood's Review

Lauralee422
March 01, 2010
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). Enjoy.

nnadiofuvnap's Review

JeniFood
October 11, 2009
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.

Karen19725443's Review

Karen19725443
April 13, 2009
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