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Explore the wholesome goodness of Savory Lentil and Sausage Stuffed Peppers, a dish that combines vibrant colors and rich flavors into a satisfying meal. This recipe is not only easy to prepare but is also packed with protein and nutritious ingredients, making it a perfect choice for family dinners or meal prep. With a delightful blend of lentils, Italian sausage, and gooey mozzarella cheese, these stuffed peppers will quickly become a favorite in your household.

Savory Lentil and Sausage Stuffed Peppers

Discover the deliciousness of Savory Lentil and Sausage Stuffed Peppers! This easy-to-make dish features vibrant bell peppers filled with a hearty mixture of lentils, Italian sausage, and melted mozzarella cheese. Perfect for family dinners or meal prep, it combines rich flavors and nutritious ingredients. Customize it with your favorite veggies or spices for a delightful twist. Enjoy a wholesome meal that’s as satisfying as it is beautiful!
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Ingredients
  

4 large bell peppers (choose your favorite color)

1 cup cooked lentils (green or brown)

1 lb Italian sausage (mild or spicy, casings removed)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice (or substitute with quinoa for a gluten-free option)

1 cup diced tomatoes (canned or fresh)

1 cup shredded mozzarella cheese (plus extra for topping)

1 teaspoon dried oregano

1 teaspoon smoked paprika

Olive oil (for sautéing)

Salt and pepper (to taste)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers, ensuring the base remains intact for stuffing. Remove the seeds and internal membranes. Lightly brush the outside of each pepper with olive oil and set them upright in a baking dish.

    Cook the Sausage: Heat a drizzle of olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, approximately 5-7 minutes. Use a spatula to break the sausage into small, even pieces as it cooks. If there's excess grease, feel free to drain it before proceeding.

      Sauté Vegetables: In the same skillet, allow some of the flavorful sausage drippings to remain. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until the onion is translucent and fragrant.

        Combine Filling Ingredients: Stir in the cooked lentils, rice (or quinoa), diced tomatoes, dried oregano, smoked paprika, and season with salt and pepper. Mix everything well to ensure even distribution, and heat through for about 5 minutes, allowing the flavors to blend. Once warmed, remove from heat and gently fold in the shredded mozzarella cheese until melted and well incorporated.

          Stuff the Peppers: Carefully spoon the warm filling into each bell pepper, packing it in gently but firmly. Fill each pepper generously and sprinkle additional mozzarella cheese on top for a delightful cheesy crust.

            Bake: Pour about 1 cup of water into the bottom of the baking dish. This will create steam to keep the peppers tender as they bake. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Serve: Once baked, carefully remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with fresh chopped parsley before serving. Enjoy your flavorful and hearty lentil and sausage stuffed peppers warm!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings