Lentil Short Rib Stuffed Peppers are an amazing meal or appetizer! Filled with lentils, short rib or beef, vegetables and seasoning! Easy and delicious!
This recipe for Lentil Short Rib Stuffed Peppers is a recipe we have been making for a long time. The truth is the filling in these peppers is delicious. If you are not a fan of peppers then you will love this dish served over your favorite kind of rice. We usually make roughly double this amount of filling and eat stuffed peppers one day and on a bed of rice the next.
2016 is the United Nations International Year of Pulses. Pulses, or grain legumes, include 12 crops such as dry beans, dry peas, chickpeas, and lentils, which are all high in protein, fiber, and minerals. Lentils are so good for you. Plant protein is so good for you! They help with so many chronic health conditions, such as obesity and diabetes. They are heart healthy and low in fat. Lentils do not need to soak, like most pulses. Lentils just need to be rinsed and simmered. So easy to prepare and so inexpensive too! Healthier is better whenever possible. You would be surprised at how we use and sneak lentils into so many recipes.
We are so excited to tell you that this is a sponsored post. Yes excited. After meeting with Canadian Lentils we were so glad they were interested in KitchenDivas developing a few recipes. This is just one of them! Even though this post is sponsored we want to make it clear that we would not promote any product that we did not already use or totally believe in. If you are not cooking with lentils then you should be! For more information you have to visit Canadian Lentils. This is the best place to go!
Now that I think about it I use peppers in so many recipes and I can’t seem to help it! The last recipe I am going to mention in is an easy Simple Steak or Chicken and Peppers Stir Fry which is full of peppers and either steak or chicken! Totally tasty too!
Lentil Short Rib Stuffed Peppers
- 1 1/2 pounds short ribs, or any cut of beef roast, boneless, thinly sliced and chopped trimmed of excess fat
- pepper - as needed
- 2 tablespoons olive or another vegetable oil
- 3/4 cup soy sauce, low sodium
- 3/4 cup Chinese rice cooking wine or dry sherry
- 1/4 cup garlic, minced
- 1 cup lentils, green
- 1 1/4 cups onions, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1-2 tablespoons water -
- 2-3 tablespoons cornstarch -
- 3 cups broth, beef or vegetable, low sodium, you can substitute water if necessary
- 5-7 peppers, any color
Preheat your oven to 350 degrees. In a medium sized bowl combine soy sauce, rice wine, broth and garlic. Set aside. Place a large enough casserole dish or roasting pan on your counter to hold all of your beef, lentils and vegetables. This casserole dish or roasting pan must have a lid. Rinse and pat your beef dry with paper towel. Sprinkle with pepper. Do not salt. Between the broth and soy sauce you have to be careful to use low sodium when possible.
In a large skillet, over medium to medium-high heat, place 1-2 tablespoons of oil until shimmering or a drop of water flicked in it dances. Add beef and brown on all sides. Heat more oil if necessary. Transfer your beef to your casserole dish or roasting pan. Add soy mixture to skillet and bring to a boil. Once boiling, carefully pour into your casserole dish or roasting pan, scraping up all of the bits in the pan. Cover and bake for 1 hour.
Remove roasting pan or casserole dish from oven and stir. Add lentils, stir again and return pan or dish to your oven. Bake for 40 more minutes. Lentils must be cooked and tender. In the meantime, prepare and dice all of your vegetables. Wipe out your skillet and heat up a tablespoon or two of oil until it shimmers. Saute the vegetables until they are tender and to your desired liking. Once cooked, remove from heat and set aside. In a small cup, combine cornstarch and water. Stir until cornstarch is totally dissolved. Once lentils are cooked and tender remove from oven and place on your stove top. Add cornstarch mixture, stir and return dish or pan to your oven for a few more minutes, maybe 5, to thicken.
Prepare your peppers. Wash, remove tops, seeds, and membranes. Pick a dish that is large enough to hold all of your peppers. Arrange peppers in the dish with the hollowed sides facing upward. Slice the bottoms of the peppers slightly if necessary so that they will stand upright. Next, remove roasting pan or dish from the oven and taste the gravy to see if you need any salt and peeper. Add vegetables and stir until combined. Spoon mixture in to each of your peppers. Return to your oven and bake for between 20 and 30 minutes, depending on how soft you like your peppers. Serve and enjoy!