Stuffed Peppers with Veggies, Lentil & Sausage

I started craving stuffed peppers after seeing peppers on sale at the grocery store. Guess that’s the sign of a true bargain-hunter! Luckily, summer is peak bell pepper season in Ontario so you can buy them for cheap and freeze them for future meal additions. Better yet, you can batch-prepare these Stuffed Peppers with Veggies, Lentil & Sausage!

Balanced Meal Option

One of the things I LOVE about these Stuffed Peppers with Veggies, Lentil & Sausage, is that they are a balanced meal option! Therefore, they hit the mark for having protein, fibre-rich carb and lots of veggies! For veggie-boosting, I used the whole pepper, one grated zucchini, sliced mushroom and chopped kale. However, these Stuffed Peppers with Veggies, Lentil & Sausage are extremely versatile to use whatever veggies you enjoy and feel encouraged to make vegetarian if you prefer.

Batch Prep:

Cooking in batches helps your future self with ready-to-eat meals. These Stuffed Peppers with Veggies, Lentil & Sausage are ideal leftovers and freezer meals. In fact, when I posted this recipe photo on the Dietetic Directions Instagram yesterday, a lady said she will make these stuffed peppers and heat them up when camping! What a great idea! Whatever you choose, be sure to make extras and store them in containers that are easy to re-heat!

Foodie Dietitian TIP: Remember, it does not take twice as much time to cook twice as much.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Serves: 3

Ingredients:

• 6 Coloured Peppers, halved and seeds removed
• 3 tbsp olive oil, divided (use throughout recipe)
• 1 cup onion, chopped
• Medium zucchini, grated
• 1 cup mushrooms, sliced
• 4 – 5 cloves of garlic, minced
• 2 cups kale, chopped
• 1 can (540mL) lentils, rinse and drained
• 3 spicy Italian sausages (or mild, if you prefer), casing removed
• 1 tsp oregano
• ¼ tsp red pepper flakes (more if wanting extra spicy)
• Kosher salt & Pepper
• ½ cup Mozzarella cheese, grated
• Parmesan cheese, grated

Garnish: Basil or Italian Parsley

Stuffed Peppers with Veggies, Lentil & Sausage Directions:

1. Pre-heat oven to 425F.
2. Line a baking sheet with parchment paper. Place halved peppers skin side up. Drizzle oil on top of peppers and sprinkle of kosher salt. Bake for 10 minutes.
3. Remove peppers from the oven and flip them over so the oven side is facing upward. Bake for another 10 minutes to soften the peppers.
4. Meanwhile, heat oil in a large sauce pan. Add onions and sauté for a couple of minutes until softened. Add grated zucchini and mushrooms. Stir to combine.
5. Add garlic to softened vegetables to prevent burning. Ensure there is adequate moisture by adding a little more oil or water to the sauce pan.
6. Toss in kale with veggies and cook for a minute or two until soft. Remove veggie mixture from the heat and set aside in a large bowl.
7. Heat oil in sauce pan on medium-high. When oil is warmed, add sausage meat with casing removed. Use a wooden spoon or flipper to break the meat apart. Cook for a couple of minutes until pink is mostly removed. Add lentils to the meat mixture and stir to combine. Heat through for another couple minutes.
8. Toss veggies back into the meat-lentil mixture. Taste the filling to adjust the flavours according to your preference.
9. Fill half-peppers with the veggie, meat-lentil mixture. Sprinkle parmesan on top.
10. Place filled peppers back in the oven for 8-10 minutes until the cheese is golden brown.
11. Finally, top with basil or Italian Parsley for garnish and enjoy!

Stuffed Peppers with Veggies, Lentil & Sausage

Yield: 3

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

These Stuffed Peppers with Veggies, Lentil & Sausage are flavourful and ideal for batch-cooking!

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Ingredients

• 6 Coloured Peppers, halved and seeds removed
• 3 tbsp olive oil, divided (use throughout recipe)
• 1 cup onion, chopped
• Medium zucchini, grated
• 1 cup mushrooms, sliced
• 4 – 5 cloves of garlic, minced
• 2 cups kale, chopped
• 1 can (540mL) lentils, rinse and drained
• 3 spicy Italian sauces (or mild, if you prefer), casing removed
• 1 tsp oregano
• ¼ tsp red pepper flakes (more if wanting extra spicy)
• Kosher salt & Pepper
• ½ cup Mozzarella cheese, grated
• Parmesan cheese, grated.
• Garnish: Basil or Italian Parsley

Instructions

1. Pre-heat oven to 425F.
2. Line a baking sheet with parchment paper. Place halved peppers skin side up. Drizzle oil on top of peppers and sprinkle of kosher salt. Bake for 10 minutes.
3. Remove peppers from the oven and flip them over so the oven side is facing upward. Bake for another 10 minutes to soften the peppers.
4. Meanwhile, heat oil in a large sauce pan. Add onions and sauté for a couple of minutes until softened. Add grated zucchini and mushrooms. Stir to combine.
5. Add garlic to softened vegetables to prevent burning. Ensure there is adequate moisture by adding a little more oil or water to the sauce pan.
6. Toss in kale with veggies and cook for a minute or two until soft. Remove veggie mixture from the heat and set aside in a large bowl.
7. Heat oil in sauce pan on medium-high. When oil is warmed, add sausage meat with casing removed. Use a wooden spoon or flipper to break the meat apart. Cook for a couple of minutes until pink is mostly removed. Add lentils to the meat mixture and stir to combine and heat through for another couple minutes.
8. Toss veggies back into the meat-lentil mixture. Taste the filling to adjust the flavours according to your preference.
9. Fill half-peppers with the veggie, meat-lentil mixture. Sprinkle parmesan on top.
10. Place filled pepper back in the oven for 8-10 minutes until the cheese is golden brown.
11. Top with basil or Italian Parsley for garnish and enjoy!