How to Make Maple-Dijon Lentil Salad Stuffed Sweet Peppers
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Preheat oven to 400°F (200°C). Halve mini peppers lengthwise and remove seeds. Toss with olive oil and roast on a baking sheet for 12 minutes.
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In a bowl, combine lentils, chives, parsley, Dijon, maple syrup, vinegar, salt, and pepper.
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Once peppers are roasted and slightly cooled, stuff each half with lentil salad.
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Arrange on a platter and serve, or chill and pack for lunch.
Pro Tips for Perfect Maple-Dijon Lentil Salad Stuffed Sweet Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of mini sweet peppers, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Maple-Dijon Lentil Salad Stuffed Sweet Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Maple-Dijon Lentil Salad Stuffed Sweet Peppers?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for mini sweet peppers?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.