Stuffed Peppers Jack-O-Lanterns
Spooky and Delicious!
4 Large Orange Bell Peppers
1 Cup cooked barley or brown rice
1 Cup cooked lentils
1 medium yellow onion, diced small
1 cup mushrooms, chopped
4 - 5 tomatoes diced, or a can of roasted tomatoes
1/4 tsp oregano
1/4 tsp sage
1/4 tsp thyme
salt and pepper
Heat oven to 350 degrees F.
Use a sharp knife to slice the top off each bell pepper horizontally. Set tops aside (do not discard) Remove all seeds and membranes. Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces.
Cook rice or barley and lentils. As rice cooks, use avocado oil to lightly grease a small sheet pan. Arrange peppers and tops of peppers on the pan and cook in the oven for 20-25 minutes, or until peppers are cooked, but still are still firm (al dente). Remove peppers from oven and allow to cool while you make the filling.
Heat 1 Tablespoon avocado oil in a large skillet over medium heat. Add onion and mushrooms and saute for 3-4 minutes.
Add diced tomatoes or can of roasted tomatoes, bring to a boil. Add barley and lentil, mix well. Let cook until the tomato has thickened.
Prior to serving, fill each pepper with approximately 1 cup of mixture, overfilling each pepper slightly. Place atop onto each stuffed pepper and serve with a big jack-o-lantern smile!
Yield: 4 servings