Stuffed Peppers with Lentils and Acini de Pepe

My trainer, Chef Anthony Molino taught me this protein-packed recipe and so I am happy to pass it on to you!

Makes 6 servings

Ingredient List:

• 6 medium sized green bell pepper with tops cut off (reserve tops)
• 1 pound of dried lentils, rinsed well
• 1/2 pound of acini di pepe
• 2 small cans whole tomatoes (24 ounce cans)
• 1 cup onion, small dice
• 12 cloves garlic, sliced
• 6 ribs of celery, diced small
• 2 carrots, diced small
• 3 cups vegetable stock or water
• 1/2 cup chopped flatleaf parsley
• 1/2 cup chopped fresh basil
• 2 heads turnips greens rinsed thoroughly, cut into small pieces
• extra virgin olive oil
• Sea salt Cracked black pepper
• Crushed red chili flakes to taste

Step By Step Instructions:

In medium sized stock pot or large sauté pan, sweat half the amount of the chopped celery, onions and carrots along with half of the sliced garlic in extra virgin olive oil until translucent.

Add vegetable stock or water to stock pot and bring to a simmer and place rinsed lentils in the pot.

Cook lentils for approximately 15 to 20 minutes until al dente. You may need to add more vegetable broth or water.

During last 5 minutes of cooking lentils, place 1/2 pound of acini di pepe in same pot and mix well. Reserve mixture.

In medium sized stock pot, sweat remaining mire poix (carrots, celery and onion) in olive oil along with sliced garlic until translucent.

Add tomatoes that have been blended and season with salt, pepper, 1/2 of the chopped parsley, and 1/2 of the chopped fresh basil and simmer for approximately 20 minutes. 

In medium sized casserole dish, place peppers that have been hollowed out and stuff with lentil and acini di pepe mixture. 

Ladle tomato sauce over mixture and place tops of peppers back on and cover loosely with aluminum foil.

Place in pre-heated 350°F oven and cook stuffed peppers for approximately 30 minutes covered and then for remainder of cooking time, uncovered, about 20 minutes more.

If mixture in bottom of pan reduces too much and gets too thick add a little bit of vegetable broth to loosen.

In large sauté pan with remaining garlic and olive oil, sauté turnip greens with salt pepper and crushed red pepper and briefly sauté until bright green.

To assemble dish, simply use the turnip greens as the base of your plate and top with one of the stuffed peppers.

Add additional sauce and garnish with chopped fresh parsley and basil.