Smoky Lentil Sloppy Joe Stuffed Peppers
  • 3/4cup dried green or black lentils
  • 1/2cup brown rice
  • 2tsp grapeseed oil or avocado oil
  • 1 yellow oniondiced
  • 3cups diced eggplant
  • 1cup shredded carrot
  • 2 garlic clovespeeled and minced
  • 2 Tbsp tomato paste
  • 1in minced chipotle pepperadobo sauce
  • 2tsp dry mustard powder
  • 1tsp dried oregano
  • 1/2tsp cumin
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 2cups canned crushed tomatoes
  • 1 Tbsp balsamic vinegar
  • 4 red bell peppershalved and cored
  • 1/3cup chopped parsley
  1. Preheat oven to 350 F. In large saucepan, place lentils, brown rice, and 5 cups of water. Bring to a boil, reduce heat, and simmer until both lentils and rice are tender, about 30 minutes. Drain well.
  2. Meanwhile, in large skillet, heat grapeseed or olive oil over medium heat. Add onion and eggplant, and cook until softened, about 5 minutes. Add carrot and garlic; cook for 2 minutes. Place tomato paste, chipotle pepper, mustard powder, oregano, cumin, salt, and pepper in pan, and heat for 1 minute. Stir in crushed tomatoes and simmer for 10 minutes. Stir balsamic vinegar into sauce. Stir lentils and rice into mixture, and heat for 5 minutes.
  3. On baking dish, place pepper halves cut sides up, and fill with rice and vegetable mixture. Cover with foil and bake for 30 minutes, then uncover and bake for another 15 to 20 minutes. Garnish with parsley.
Recipe Notes

Per serving: 383 calories; 18 g protein; 5 g total fat (1 sat. fat); 71 g total carbohydrates (19 g sugars, 22 g fiber); 508 mg sodium