Nickel Allergy Friendly Classic Lentil Stuffed Peppers
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Learn more →Ingredients
4 servings
- ¾ cup green or brown lentils, rinsed
- 1 ½ cups water
- 4 large bell peppers (any color), halved lengthwise and seeded
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup vegetable broth
- ½ cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rinsed lentils and 1 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set aside.
- 2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season with a pinch of salt.
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