Lentil Stuffed Pepper

Lentil Stuffed Pepper


Yield: 12 Servings

Ingredients

  • 1 cup Low Sodium Vegetable Broth
  • 6 each Fresh Green Pepper –Seeded, Cut
  • 1 qt Water
  • 9 ½ oz Dried Brown Lentil-Rinsed, Drained
  • 8 oz Fresh Jumbo Yellow Onion –Trimmed, Diced
  • 4 ½ oz Fresh Carrot- Trimmed, Diced
  • 4 ½ oz Fresh Celery-Trimmed, Diced
  • 1 ½ oz Fresh Green Pepper-Seeded, Diced
  • 1 tbl, ¾ tsp Base Vegetable LS No Added MSG GF
  • 1 tbl Vegetable Fresh Whole Garlic Cloves AP Peeled-Minced
  • 1 ½ tsp Herb Dried Basil Leaf Cut
  • 1 ½ tsp Herb Dried Dill Weed
  • ½ tsp Herb Dried Thyme Leaf Whole
  • ½ tsp Herb Dried Marjoram Leaf Whole
  • ¼ tsp Spice Ground Black Pepper
  • 1 each Herb Dried Bay Leaves Whole

Crumb Mixture

  • 2 ½ oz Bread Crumbs Dry Plain
  • 2 oz Margarine Sold Salted ZTF -Melted
  • 1 ½ oz Cheese Parmesan AP Grated

Method

Prepare sub-assembly recipe(s).

Preheat conventional oven to 300° F or standard oven to 350° F.

In each pepper half, place #10 scoop filling (4 oz).

For each 12 Servings:

In 2" full steam table pan, place the following:

  • 1 c Broth (8 oz)
  • 12 stuffed pepper halves
  • Top each pepper half with 1 T crumb mixture (1/2 oz).

Bake until internal temperature reaches 160° F, 30-35 minutes.

Cover. Keep hot for service.


Nutritional Information  
Calories 140.67 cal
Calories from Fat 50.83 cal
Total Fat 5.65g
Saturated Fat 1.51g
Trans Fat 0.89g
Polyunsaturated Fat 1.71g
Monounsaturated Fat 2.16g
Cholesterol 3.17 mg
Sodium 209.17 mg
Carbohydrate 18.43g
Fiber 3.78g
Total Sugars 4.29g
Protein 5.63g