- Debra Klein
Combine lentils and 3x their volume in water in a small saucepan over medium high heat. Bring to a boil and adjust heat to maintain a low simmer. Drain any liquid that wasn’t absorbed during cooking.
Cut in half, through the stem. Remove seeds and ribs. Brush with olive oil, sprinkle with S+P and place cut side up on prepared pan and cook for 20 minutes until beginning to soften.
Heat heavy bottom skillet over medium heat. Swirl in oil and then add onion. Add the spices, garlic and cook, stirring for 30 seconds. Then stir in the lentils, cauli-rice, corn and salsa.
Scoop stuffing into each pepper, fill to heaping. Sprinkle with cilantro and hemp seeds if desired. Turn heat down to 350 and bake for 20 minutes until lightly browned and filling is hot. Then serve and enjoy!
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.