Sunday, April 02, 2017

Lentil Pidcadillo Stuffed Peppers - Home Cooking

Clean out the fridge meals are a regular in my house. Those of you who used to read this blog years ago probably remember my method of having three sauces, two cooked legumes, and two cooked grains on hand. I still do that! My freezer always has cooked individual size portions of cooked grains and legumes, and my fridge is stocked with and abundance of homemade sauces. (Seriously, I make a new sauce at least 3 or 4 times a week during recipe testing for MeloMeals.) 

So, onto this meal. I had some red peppers I wanted to use and some cooked lentils, so I sauteed up some onion, garlic, cumin, cinnamon, smoked paprika along with a bay leaf for around 10 minutes, I deglazed with red wine vinegar and tomatoes and added raisins, green olives, and the olive brine. I filled the peppers with the mixture and popped them in my air fryer for around 15 minutes or so. I topped the peppers with my homemade vegan feta, and some pico. I added a bit of fresh marjoram to the pico, and wowza guys! It was amazing. So simple, so delicious, and so healthy. 

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