February 28

Cooking Class: Veggie-Lentil Stuffed Peppers

Recipes, Vegetarian

0  comments

Stuffed peppers are always popular, but they are not always the healthiest.  This version ramps up the veggies and the nutrition, and is totally adaptable to your dietary preferences.  

It calls for using bell peppers as the stuffing vessel, but it would be equally as delicious stuffed into acorn or delicata squash halves!  Just be sure to cook the squash before stuffing!  You could also use hollowed out zucchini halves (cook the pulp with the filling) or even portabella mushroom caps!  

As for the vegetables, feel free to use whatever you have on hand!  

The lentils are a delicious plant-based option, but swap them out for another protein like cooked beans (garbanzo, cannellini, etc.), crumbled tofu, or cooked meat or chicken (ground or diced).  The sky's the limit!  

I can't wait to hear what you come up with!

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags


You may also like

Leave a Reply

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Become a Mrs. Dornberg's Insider

Subscribe For Tips, Tricks, Specials & So Much More!