Lentil Stuffed Poblano Peppers
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Lentil Stuffed Poblano Peppers
Category
Potatoes, Pastas and Grains
Ingredients
- 1/2 cup red split lentils
- 1 3/4 cup water
- 2 tablespoons bacon, cooked, finely chopped
- 2 tablespoons Fustini's Robust olive oil
- 1/4 teaspoon garlic, finely chopped
- 1/2 teaspoon fresh or 1/4 teaspoon dried oregano
- 1/4 teaspoon Fustini's Tuscan Spice blend
- 1/8 teaspoon cayenne powder (optional)
- 4 large or 8 smaller poblano peppers, seeded and stemmed, but left intact for stuffing
- Fustini's Espresso Bean Balsamic for drizzling
Ingredients
Directions
- Preheat grill to medium or oven to 350 degrees. Combine lentils and water and cook over medium-high heat, stirring often, until lentils are tender and water has evaporated about 10 minutes. Add more water if needed. Add bacon, olive oil, garlic and spices and mix well. Cook 2-3 minutes longer, stirring occasionally and being careful not to allow the mixture to burn. Remove from heat.
- Cook seeded peppers in the microwave for 4 minutes, or until soft. Stuff peppers with lentil mixture. Grill, with the lid closed about 15-20 minutes. (or place in a greased baking dish, cover with foil and bake for about 20 minutes, remove foil and bake an additional 5 minutes.) Serve immediately, drizzled with Expresso Bean balsamic for more flavor.