Lentils and Sausage Soup, Repurposed for Stuffed Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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For soup:
Green / French lentils, dry – 2 cups
Garlic – 2 cloves
White / yellow onion* – 1
Carrots* – 1 lb.
Celery* – 2 stalks
Vegetable oil – 1 tbs.
Bay leaves – 2
Sage – 6 leaves
Pre-cooked sausage of your choice – 1 lb.
*Can buy pre-diced / chopped

For the stuffed peppers:
Bella Fina pepper – 7-9
Cheddar / swiss – 2 to 4 oz.
Leftover lentil / sausage soup – 4 to 6 cups
Panko – 1/4 cup


Serves 4 as a soup, w/ leftovers for peppers.

Lentils – Rinse lentils and pre-soak lentils the night before. This easy step dramatically decreases cooking time. Lentils do absorb a lot of water, so I recommend using a 3:1 water to dried lentil ratio.

Garlic – Mince.
Onion, Carrots, Celery – Dice.
Make – Soup:
Heat a >5 quart soup pot or Dutch oven over med-high heat. Add vegetable oil. Add minced garlic to warmed oil. Once you can smell the garlic fragrance, add onions, carrots, and celery with 1 tsp. kosher salt. Sauté onions, carrots, and celery for 5 minutes Add drained lentils, 1 tsp. of kosher salt, 6 cups of water, bay leaves, sage, and bring to a boil covered When soup boils, remove the lid. Lower heat but keep the soup at a simmer.

Chop pre-cooked sausage and toss it into the soup. Simmer until the lentils are cooked through. Season to taste with S&P.

There are so many great vegetarian / vegan sausage options these days. My favorite vegan sausage right now is Trader Joe’s Italian Sausageless Sausage Carnivores with some more time can add more flavor by using ground sausage instead of pre-cooked. Cook ground sausage first, remove from pot, and use that fat to cook vegetables. Add the cooked sausage back into the soup at the end of cooking Soups are a great medium for experimenting with your spice drawer. Cumin, fennel seeds, paprika, coriander all would add different flavor dimensions.

Prep – Stuffed Peppers:
Red peppers – Rinse, core, and slice in half lengthwise.
Cheese – Grate

Make – Stuffed Peppers:
Preheat oven to 375 degrees.

Place red pepers onto baking sheet and sprinkle with some salt. Spoon drained soup fixings into the red peppers. Top with grated cheese and panko. Roast in oven for 15 minutes.

To get a nice golden brown on your stuffed peppers, broil for the last 2 minutes so that the cheese bubbles and gets golden.

Don’t be constrained to just red peppers. Other great options for stuffing are tomatoes, delicata squash, and of course any other large pepper. Change the flavor profile of your leftover soup by mixing with pesto, tapenade, some tomato paste, or harissa and then stuff into peppers.

From cooksmarts.com