Vegetarian Stuffed Peppers Recipe
A Healthy, Meat-Free Main Dish with Lentils and Goat’s Cheese
Jan 26, 2009
Vegetarians are in for a treat with these stuffed peppers. Packed with a healthy and delicious mix of brown lentils, which are high in fiber, creamy goat’s cheese, sundried tomatoes and peas, these peppers bring color and a hint of Mediterranean flavor to any table. They are also very filling, making them ideal as a main meal served with boiled rice or a fresh, green salad.
The recipe uses a combination of fresh and store cupboard ingredients, designed to make shopping for and cooking this meal as easy as possible. To cut down on preparation time, for example during the week, make the filling a day or two in advance and keep in a closed container in the fridge.
Tip: Use vegetarian burgers that are covered with breadcrumbs. These will become delicious and crispy in the oven.
Recipe for Vegetarian Stuffed Peppers
Serves 4.
Preparation time: 15 minutes.
Cooking time: 30-35 minutes.
Ingredients:
- 4 large bell peppers of different colors, halved and deseeded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 9 oz / 250 g tin cooked brown lentils, washed and drained
- 6 sundried tomatoes, chopped
- Small handful frozen peas, thawed
- 4 oz / 100 g soft goat’s cheese, crumbled
- 2 vegetarian burgers (for example spinach), diced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 4 oz / 100 g cheddar cheese, grated
Preparation:
- Preheat the oven to 350 degrees F / 180 degrees C.
- Bring a large saucepan of water to the boil, add the peppers and cook for two minutes. Be careful to time this stage and not overcook the peppers – if they are too soft at this point, they will not hold their shape well and be much harder to stuff. Drain them and run under cold water for about 15 seconds to stop the cooking process.
- Lightly oil a large oven proof dish and arrange the peppers in it with the cut side facing upwards.
- Heat the oil in a saucepan over a medium heat and fry the onion and garlic until soft but not brown, about 3-4 minutes.
- Put the onion and garlic in a large bowl and add the lentils, sundried tomatoes, peas, goat’s cheese and diced vegetarian burgers. Season with the oregano, salt and pepper and mix well.
- Spoon the filling into the peppers, pushing it down gently so that each pepper is well filled.
- Sprinkle each pepper with cheddar cheese, transfer to the oven and bake until the cheese is bubbling and golden, about 30-35 minutes.
Enjoy stuffed peppers? Then try this vegetarian recipe for Moroccan-style peppers stuffed with couscous.
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