This is a great recipe for those unexpected holiday guests. Easy to make, and will last for three days in the refrigerator.
1 cup Lentils (soaked overnight)
4 medium size red peppers
1 ½ cups fresh chicken stock (if you are using a store bought stock make sure it’s gluten-free)
½ cup finely chopped shallots
1 cup diced carrots
1 cup finely chopped celery
1 cup finely chopped kale
1- garlic clove pressed
1-tablespoon fresh basil leaves finely chopped
¼ teaspoon of French sea salt
6 tablespoons Parmigiano Reggiano
1 cup of your favorite tomato sauce
Preparing the lentils
***Soak Lentils overnight in warm water. Then rinse twice before using. If I’m working with gluten-free grains or legumes I use this simple step to help minimize the phytic acid found in these foods. The soaked lentils will turn into about 2 ½ cups.
Preparing the Red Peppers
Preheat oven to 425
1-Wash the red peppers and place them in the oven directly on the middle rack.
2- Roast the peppers for about twenty minutes, turning them every five minutes.
3- Let peppers cool enough so that you can handle them. The roasted pepper should still have firmness to them. On a cutting board cut the tops off and save the pepper portion and discard the stem. If you want to take the outside skin of the pepper off you can. I like to leave it on.
4- Place the peppers standing upright in a baking dish and set aside.
5- Finely chop the remaining pepper from the cut top for use in the stuffing.
Preparing the stuffing
Reduce oven to 375
1- Heat the olive oil in a large skillet.
2- Add garlic and shallots and stir constantly for about 1 minute. You don’t want to brown the garlic.
3- Add the carrots, celery, kale, chopped red pepper, basil, and salt.
5- Let it cook for about 10-15 minutes or until the carrots and kale have soften. Stirring the mixture every few minutes.
6- Stir in the soaked lentils and combine thoroughly.
7- Stir in 1 ½ cups Gluten-free chicken stock
8- Reduce heat, cover and simmer for 10 minutes, Stirring frequently
9- Stir in 4 tablespoons of tomato sauce and cook another 10 minutes uncovered stirring frequently.
10- Remove from heat and stir in 4 tablespoons of Parmigiano. Stir till combined.
11- With a large spoon fill each pepper with the lentil stuffing.
12- Cover each one with some tomato sauce. (Don’t drown them.)
13- Sprinkle the top of each stuffed pepper with the remaining Parmigiano
14-Tightly cover with tin foil and cook for 40-50 minutes or until you can easily puncture the pepper with a knife.
++ If you would like to cover the peppers with the remaining tomato sauce feel free. I prefer to put the sauce, and some extra Parma on the table so my guests can add more if they’d like.
Serve with a mixed green salad or on its own.
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