Lentil Chili Stuffed Peppers

So one of my New Year's resolution was to eat healthy without spending a lot of extra money.  Actually, my husband wants me to cut my grocery budget by $200 each month...which I realize is doable if I PLAN.  In the past I would get an idea of something I felt like making, stop on the way home from work, and cook it that night.  This lead to extra stops at the grocery store each week that were unnecessary.  So now, I plan.  And in the rotation are lentils!  They practically have NO fat and are high in protein and good carbohydrates!  Lentil Chili is something that I make regularly now.  Be warned: one 16oz bag of lentils goes a long way.  Making this recipe for Lentil Chili, feeds my family of 5 dinner one night and then I make the stuffed peppers for night 2 and then I have enough to bring lunch for myself and my teacher assistant then next day!  By the way...the bag of lentils cost me $1.00...for real!  I would estimate the chili plus the stuffed peppers would be less than $10 total!  You really can't beat that if you are on a budget.

Lentil Chili

Ingredients:
1-16oz bag of lentils
2-15oz cans of Fire Roasted Diced Tomatoes (really any diced tomatoes are fine)
1-15oz can Black Beans (rinsed and drained)
1 cup frozen corn
3 cloves of garlic finely chopped
1 onion diced
1 green pepper diced
1 jalapeño pepper diced (seeds and stems removed if you don't like it hot)
2 Tablespoons Cumin
2 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
1 Tablespoon Cumin
Salt and Pepper to taste
A few teaspoons of chopped fresh cilantro and cheese to top (optional)
6 cups of water or chicken stock (at least)...the lentils absorb a lot of liquid

Directions:
Put lentils, onions, pepper, jalapeño, cans of tomatoes, water, and seasoning in a crockpot.  Set on low and let cook for 4-6 hours.  Add frozen corn and black beans the last 30 minutes so they retain their texture.  And you are done!  It's that easy!

Top with cilantro and cheese.  Corn bread is a great side with this!

And now for Round 2!

Stuffed Peppers

Ingredients:
1 cup Lentil Chili
1/2 cup cooked rice (season with salt, pepper, and butter...I always add Mexican oregano and cumin too)
4-5 Pepper (I get the pack of 6 sweet peppers at Sams but any pepper would work)
1-2 cups Cheddar Cheese (or a Mexican blend)
1 can of tomato sauce...season with Mexican seasoning (Mexican oregano, garlic powder, cumin).

Directions:
Cut the top off of the peppers and remove any stems or seeds inside and make sure peppers can stand on their own.  If they can't, trim the bottoms of the peppers so they do.   Mix rice and Lentil Chili in a separate bowl...I would add about 1 cup of cheese here too but because I have one chid who hates cheese, I don't.  Stuff peppers with mixture.

Mix the can of tomato sauce with Mexican seasoning and pour over top of all the peppers.

Bake at 350° covered for 15 minutes.  Uncover and add cheese.  Bake another 15 minutes.

There you have it!  TWO meals for a family of 5 for under $10!  Love it!



Pin It Now!