February 28

Cooking Class: Veggie-Lentil Stuffed Peppers

Recipes, Vegetarian

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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 is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


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