This is the first dinner I cooked during my week of the SNAP Challenge. I love stuffed bell peppers, and I usually make them with ground beef. Though I have had some success with vegetarian stuffed peppers in the past.
Given the already high and rising cost of meat, I knew I’d have to take a vegetarian route to keep these in budget. Swapping in lentils for the beef keeps this recipe high in protein content, and lowers the fat, while keeping the core tastes and hunger-crushing properties of the meal intact.
- 2 green bell peppers (use any color)
- 1/2 cup rice
- 1/3 cup lentils
- 1 small can tomato sauce
- Garlic salt
Step 1: If you have a rice cooker, you can cook the lentils and rice together in it. If not, simmer the rice and lentils in a sauce pot with 2 1/2 cups water for 20 minutes.
Step 2: Mix the cooked rice and lentils with the can of tomato sauce.
Step 3: Cut the top off the pepper and pull out the seeds. Stuff the mixture inside, adding as much garlic salt as you like.
Step 4: Bake the peppers in an oven at 350 for 20-25 minutes, until soft. Alternatively you could microwave each pepper, covered, for 8-10 minutes to soften. Another option is to put the stuffed peppers in a crock pot on low for 1-2 hours.
Serve as a meal, or with a baked potato or salad on the side.
I ended up eating one pepper for dinner, and the other for lunch the next day. They are quite filling, and delicious! Pretty healthy for you as well. Vegan, vegetarian, and you can make it gluten-free if you substitute in quinoa or another gluten-free grain for the rice.
For approximately $0.84 per serving, you can’t do much better!