|Yellow bell peppers ready to stuff.|
To two cups of the sauce I added a cup of black lentils, the diced pepper that I had from removing the top of the peppers, and another cup of fresh thinly sliced kale. I intended to keep this a vegetarian version of stuffed peppers so no meat. I like to keep on hand pouches of Simply balanced black lentils. In just 90 seconds in the microwave they are ready to eat.
After removing the top and the inside core of the peppers, I steamed them for about 10 minutes so they would be more tender when baked. If you like your peppers crunchy then you can omit this step.
To add some protein to the dish, I planned to add cheese to the sauce, but alas I had only pimento cheese. So why not try that I thought? I mixed 1 and a half cups of the sauce mixture and 1/2 cup of pimento cheese and stuffed the peppers.
They were baked in a preheated 350 degree oven for about 35 minutes. The pimento cheese added a wonderful flavor to the peppers.
This is a vegetarian recipe that I intend to keep.