Cajun Lentil & Brown Rice Stuffed Peppers
Servings: 4 servings
Ingredients
- 3 servings cooked brown rice
- 4 large red peppers
- 1 cup cooked lentils
- 1 can diced tomatoes 14.5 oz, drained
- 1 cup carrots shaved
- ¾ cup celery chopped
- 1 cup onion chopped
- ½ cup mushrooms chopped
- blackened seasoning to taste
- salt and pepper to taste
- 1 lemon juiced
- 2 T olive oil extra virgin
Instructions
- Cut tops off peppers, remove core and seeds, and place in a baking dish. If the peppers don’t stand up in the dish, slice a little off the bottom, without cutting through the pepper, to stabilize. Chop the pepper tops into pieces.
- Cook and cool rice and lentils according to package directions. Sauté celery, chopped pepper tops, onions and mushrooms with salt, pepper and blackened seasoning in a little olive oil.
- Preheat oven to 350 degrees. Bake unfilled peppers for 10 minutes and remove from oven.
- Combine cooled rice, lentils and cooked vegetables in a bowl and add shredded carrots and tomatoes. Add extra blackened seasoning, salt and pepper to taste. Stir in lemon juice, to taste, for a little acidity. Stuff each pepper. (Depending on the size of the peppers, you may have extra filling, and it is delicious by itself.)
- Bake uncovered at 350 degrees for 10-20 minutes, until the peppers are softened.