mexican lentil stuffed peppers

Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Preheat oven to 375 F. Slice off and save top of bell pepper, remove inner seeds and membranes, and set aside. Instructions. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Combine lentils, water and thyme in medium saucepan. Remove seeds and membranes. Place the prepared peppers on the sheet and drizzle with 2 tablespoons olive oil. I grew up believing that yellow toor daal were the only lentils that existed in the world. Place peppers, cut-side down, in pan. Drain. Meanwhile, cut bell peppers lengthwise through stem into halves. These lentil stuffed peppers are baked and seasoned to perfection. In a medium pan, over low heat, sauté onions in coconut oil and broth until translucent. They’re a super easy and protein packed recipe for a night in. Directions. Bring to a boil over high heat.

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