Lentil & Cheese Stuffed Peppers Recipe
Ingredients
| Green peppers | 4 To taste | |
| Lentils | 1 Cup (16 tbs), cooked | |
| 1/2 c natural Cheddar cheese, grated | ||
| Nutritional yeast | 3 Tablespoon | |
| Thyme | 1/2 Tablespoon | |
| Onion | 1 , chopped | |
| 2 t corn germ oil | ||
| Wheat germ | 2 Tablespoon | |
| Paprika | ||
Directions
Cut peppers in half lengthwise, remove seeds and fibers then cover with boiling water.
Let stand off heat 10-15 minutes.
Drain.
Saute onions in oil.
Combine with other ingredients except wheat germ and paprika.
Stuff peppers.
Top with sprinkling of wheat germ and paprika.
Let stand in refrigerator for several hours to improve flavor.
Place peppers in a casserole, add a little water and bake at 350° for 20-30 minutes.
For perfect peppers, insert a meat thermometer for a moment after 20 minutes of cooking and if temperature registers 140°-150°, peppers are just right.
Let stand off heat 10-15 minutes.
Drain.
Saute onions in oil.
Combine with other ingredients except wheat germ and paprika.
Stuff peppers.
Top with sprinkling of wheat germ and paprika.
Let stand in refrigerator for several hours to improve flavor.
Place peppers in a casserole, add a little water and bake at 350° for 20-30 minutes.
For perfect peppers, insert a meat thermometer for a moment after 20 minutes of cooking and if temperature registers 140°-150°, peppers are just right.
Chef
