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goddesswashu in washuscooking

Lentil and Spinach Stuffed Peppers

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Lentil and Spinach Stuffed Peppers

4 large bell peppers
2 teaspoons olive oil
1/2 chopped onion (preferably sweet)
2 medium garlic cloves, minced
1 cup dried lentils
2 cups vegetable broth
1/4 teaspoon salt
6 ounces baby spinach leaves
2 ounces (1/2 cup) crumbled goat cheese

Slice the tops off the peppers, discarding the stems and dicing the tops. Place the bottoms with cut sides down in an 8 or 9-inch glass baking dish. Set aside.

Heat oil in a large saucepan on medium heat. Cook diced peppers, onion and garlic 2 minutes.

Stir in lentils, broth and salt. Bring to a boil. Reduce heat and simmer 20 to 25 minutes, until lentils and vegetables are tender and the broth is absorbed, stirring occasionally. Place spinach on top (do not stir) and cook, covered, for 1 minutes, or until wilted. Stir. Remove from heat.

Meanwhile, cover the dish with peppers in wax paper. Microwave on 100% power (high) 4 minutes. Let stand 5 minutes. Drain.

Transfer peppers cut side up to 4 plates. Fill with the lentil mixture and sprinkle with goat cheese.

Notes: I didn't microwave my peppers, instead I brought a pot of large water to a boil and boiled them for 5 minutes, just before the lentils finished cooking.