After two solid days of a raging migraine, I am feeling much better. Unfortunately I am behind on everything, so this will be a short post. I hope you all had a very happy Mother's day! And are having a great week!
For dinner on Sunday we had a variation of my three bean chili, this time served over sweet potatoes.
Next I made the lentil stuffed peppers, a cabbage salad, and a fruit salad, so luckily there were plenty of leftovers to hold everyone over till I felt better. It really pays to have some cooked brown rice in the fridge! It has been unseasonably cold here, so the hot food really hit the spot.
Lentil Stuffed Peppers
8 medium green peppers, tops and seeds removed
1/3 c. lentils
1 clove garlic, minced
1 small red onion, diced
1 bay leaf
3 c. cooked brown basmati rice
10 large basil leaves, chopped
1/2 tsp. sea salt
1 diced tomato
2 c. tomato sauce, homemade or your favorite
1 T. pine nuts
Par cook the peppers in a large pot of boiling water or in the microwave for about 5 min., remove and drain. Set aside. Preheat oven to 350. Meanwhile, cook lentils, garlic, onion and bay leaf in 2 c. of water for 20 min., drain. Combine lentils with rice, sea salt, basil and tomato, and stuff into peppers. Place in roaster, pour tomato sauce over all and sprinkle with pine nuts. Bake covered about 45 min. till peppers are tender.