I concocted this myself, while attempting to add variety to my list of South Beach Diet (low carb) recipes. This comes out very good, and is very filling. The great thing is, you can easily adjust seasonings to suit your taste. Like spicier food? Jazz it up with a dash of hot sauce and some paprika. More Italian? Add some fresh basil and oregano. The possibilities are endless! And a plus is, kids like it. It’s messy, fun, and they don’t know it’s healthy. Enjoy!
Preparation time: 1 hour
Servings: 4 – 6.
- 1 pound of dry lentils (I like to use bagged lentils, but two cans should do the trick too.)
- 1 bay leaf
- 1/2 cup sour cream
- 1 can tomato paste
- 1 tbsp Worchestershire sauce
- 6 small, or 4 large green peppers
- Optional: You can add chopped tomatoes, peppers, or other veggies into the stuffing mixture for bulk. You can also add rice. I recommend brown, since it blends with the flavor of the lentils nicely. You can also top with cheese towards the end of baking.