Prepare to embark on a culinary adventure that will transform your dinner routine from ordinary to extraordinary! These Asiago and Lentil Stuffed Peppers are not just a meal – they're a flavor explosion waiting to happen. Imagine tender bell peppers packed with protein-rich lentils, melted Asiago cheese, and a symphony of herbs that will have your family begging for seconds. Whether you're a busy home cook or a culinary enthusiast, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup cooked lentils
- 1 cup Asiago cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large baking dish.
- Prepare the bell peppers by washing them thoroughly, then carefully slice each pepper in half lengthwise, removing the seeds and membranes. Pat the pepper halves dry with paper towels.
- In a medium skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- In a large mixing bowl, combine cooked lentils, sautéed onions and garlic, Italian seasoning, salt, and pepper. Mix thoroughly to ensure even distribution of seasonings.
- Fold in 3/4 cup of the shredded Asiago cheese into the lentil mixture, reserving the remaining cheese for topping.
- Carefully spoon the lentil and cheese mixture into each bell pepper half, pressing gently to fill completely.
- Arrange the stuffed pepper halves on the prepared baking sheet, ensuring they are stable and upright.
- Sprinkle the remaining Asiago cheese over the top of each stuffed pepper.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes before serving. The stuffed peppers can be garnished with fresh herbs like parsley or basil if desired.
Tips
- Pepper Selection: Choose bell peppers that are firm, symmetrical, and have a flat bottom to ensure they stand upright while baking.
- Moisture Management: Pat your bell peppers dry after washing to prevent excess water from making your filling soggy.
- Cheese Tip: For an extra flavor boost, use freshly grated Asiago cheese instead of pre-shredded varieties. The fresh cheese melts more smoothly and has a more intense flavor.
- Make-Ahead Magic: You can prepare the stuffed peppers in advance and refrigerate them. Just add 5-10 minutes to the baking time if cooking directly from the refrigerator.
- Customization: Feel free to add additional proteins like cooked ground turkey or swap lentils with quinoa for variety.
- Doneness Check: The peppers are ready when they're tender and the cheese is golden and bubbly. If the cheese browns too quickly, cover with foil.
- Serving Suggestion: Serve with a light salad or crusty bread to complete this delightful meal.
Nutrition Facts
Calories: 213kcal
Carbohydrates: 16g
Protein: 13g
Fat: 11g
Saturated Fat: g
Cholesterol: 23mg
