Chef: Jessica Meyers Altman; Gardenfreshfoodie.com
Makes: 12 Servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
For the lentils
- 1 ½ c brown or green lentils, rinsed
- 1 ½ c onion, small diced
- 1 ½ c carrots, small diced
- 1 ½ c celery, small diced
- 1 quart of canned tomatoes, or 28 oz can, separate out the liquid and set aside
- 2 T garlic minced
- 1 T rosemary, thyme, and oregano
- 1 t salt, reduced to ½ t if using salted broth
- 2 bay leaves
- 2 T tomato paste
- ¼ t black pepper
For the rice
- 1 ½ c brown rice
- 3 c water
- 3 t freshly prepared bouillon (see recipe on PBNSG or Gardenfreshfoodie.com) or add additional salt and paste to taste
- 2 T tomato paste
- 10 multi-colored peppers
- Jarred or freshly prepared pasta sauce (no oil added), about ½ a jar
- Freshly chopped parsley and crushed red pepper for garnish
- To cook rice in a pressure cooker: place rice, tomato paste, water/broth, and bouillon into a pressure cooker, cover, bring to pressure, reduce heat to low and cook for 12 minutes. Turn off and let pressure drop.
- To cook in a traditional pot: bring water/broth to a boil, add in bouillon if using, rice and tomato paste. Reduce heat to low and cook until water has been absorbed and rice has softened, about 40 minutes.
- While rice is cooking make the lentils: Sauté onions, carrots, celery, herbs & garlic in a good-sized soup pot., along with a little of the reserved tomato juice to prevent sticking. Add bay leaves and cook until vegetables have softened. Season with salt, pepper and add in tomato paste.
- To the reserved tomato juice, add enough water/broth to measure out 4 cups of liquid. Add to the pot along with tomatoes and lentils. Cover and cook until lentils have softened.
- Once lentils and rice are finished cooking, add rice to lentils until desired consistency is found. We added almost all of the rice, leaving a little for a lunch the next day.
- While lentils and rice cook, bring a pot of water to boil, along with a pinch of salt. Slice peppers in half and remove their seeds. Drop into boiling water and cook for 1 ½ minutes. Remove from the water.
- Pour enough of the jarred tomato sauce into 2 9 x 13” pans to coat the bottom and prevent the peppers from sticking. Put the peppers into the sauce (we found 10 halves/5peppers fit in each pan). Fill with lentil stew and top each pepper with 1-2 tablespoons of sauce.
- Bake covered at 350 for 30 minutes, uncover and cook for 10 more minutes
- Sprinkle with freshly chopped parsley and crushed red pepper if desired. Serve with a big salad and enjoy those colors!
Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com