Protein - Packed Peppers

Name: Protein - Packed Peppers Recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 1/4 cup hot vegetable broth; 1 medium yellow onion peeled and minced; 2 cloves garlic minced; 2 jalapeno peppers seeded and minced; 5 oz dry-pack sun-dried tomatoes chopped; 5 oz dry lentils; 1 tbsp yellow curry powder; 1 tsp cumin powder; 3 bay leaves; 10 peppercorns; 3 cups vegetable stock; 3 1/2 oz fresh spinach; sea salt; 4 large red peppers cored

Minutes to Prepare: 30
Minutes to Cook: 70

Number of Servings: 4

Ingredients

1/4 cup hot vegetable broth1 medium yellow onion, peeled and minced2 cloves garlic, minced2 jalapeno peppers, seeded and minced5 oz dry-pack sun-dried tomatoes, chopped5 oz dry lentils1 tbsp yellow curry powder1 tsp cumin powder3 bay leaves 10 peppercorns3 cups vegetable stock3 1/2 oz fresh spinachsea salt4 large red peppers, cored

Directions

Heat the 1/4 cup broth in a heavy pan.
Add the onion, garlic and jalapenos and cook for 3-4 minutes.
Tie bay leaves and peppercorns in a cheesecloth bag.
Add the tomatoes, lentils, curry powder, cumin, spice bag and stock.
Bring to the boil, cover and simmer for 20-30 minutes. Remove the spice bag and discard.
Add the spinach, mix well and season to taste.
Heat the oven to 375F.
Stuff the peppers with the mixture, and arrange in a baking pan.
Bake for 25-30 minutes or until the peppers are cooked through.
These are great warm or cold the next day.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving