Lentil-Stuffed Peppers

By devogirl

Calories 180
Fat 4.8g
Protein 10g
Carbs 26g

vegetarian, healthy, grain, work

Ingredients

• 2 medium yellow onions
• 2 stalks celery
• 2 carrots
• 6 sprigs oregano
• 1 Tbsp olive oil
• 4 cups vegetable stock; divided
• 3 cups red lentils
• 6 bell peppers
• 3 oz feta cheese
• pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Finely dice the onions and celery. Peel and finely dice the carrots. Reserve tops of oregano sprigs and chop the remaining leaves.

2. Heat the oil to medium in a large saucepot. Add onions, celery and carrots; saute for 5 mins, then add 1 cup vegetable stock and lentils. Simmer for 15-20 mins, until the lentils are fully cooked.

3. Cut off the tops of the peppers, leaving the stems attached, and remove the seeds. Place the peppers in a shallow pot with 3 cups of vegetable stock. Cook and summer for 10 mins, then remove from heat.

4. In a bowl, mix together the lentil mix, chopped oregano, feta and pepper; spoon mix into peppers. Serve the peppers with the stem tops ajar. Garnish with reserved oregano tops.