This recipe for super easy lentil chili stuffed peppers is a great go-to when you haven’t had a chance to go grocery shopping. Just use some staples you probably already have in your pantry and viola!
“Hey babe, what’s for dinner?” Sound familiar? In our house I happily take care of most of the cooking, but it doesn’t always mean I have a plan when dinner time rolls around. Instead of stressing out about it though, I flip the situation and use it as an excuse to pretend I’m on that show “Chopped.”
My husband also likes to refer to this as Macgyver-ing in the kitchen. I’ll go through the pantry and refrigerator to see what we have on hand and let the available ingredients help dictate dinner. I have done many Pinterest searches just using the names of a few ingredients and I’ve always found some sort of helpful inspiration. I know this might sound scary to some, but food does not have to be complicated to be delicious or good for you. This lentil chili stuffed pepper recipe was created out of things I tend to have on hand like lentils, beans, greens and garlic.
LENTIL CHILI STUFFED PEPPERS
- 4 BELL PEPPERS, SEEDS REMOVED AND HALVED
- 1 CUP LENTILS
- 2-3 CUPS CHICKEN STOCK OR BROTH
- 1 14.5 OZ CAN DICED TOMATOES, DRAINED
- 3 TABLESPOONS TOMATO PASTE
- 2-3 GARLIC CLOVES, MINCED
- 1 15 OZ. CAN KIDNEY BEANS, DRAINED & RINSED
- 2 TEASPOONS CHILI POWDER
- 1 TEASPOON SEA SALT
- 1/2 TEASPOON PAPRIKA
- HEALTHY PINCH OF FRESH GROUND BLACK PEPPER
- SHREDDED CHEESE FOR TOPPING THE PEPPERS (OPTIONAL)
Cook 1 cup lentils according to package instructions, but instead of water use the stock or broth. Preheat your oven to 400 degrees Fahrenheit. In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté for just a minute, then add the lentils, kidney beans, diced tomatoes and tomato paste. Stir until the tomato paste is well distributed. Add the chili powder, paprika, sea salt and pepper and stir again.
Arrange the eight pepper halves on a large baking sheet. Fill each pepper half with lentil mix. Bake for 20 minutes. If using the cheese, sprinkle it on top of the peppers 15 minutes into baking to allow the cheese time to melt. Enjoy!