Pregnancy 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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