Stuffed Peppers with Lentils and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 T sour cream2 T paprika1 small onion, chopped1 c kale, chopped1/4 c quinoa1 c vegetable broth3 ounces smoked gouda cheese (can substitute plain gouda or another smoked cheese)2 large red peppers2/3 c lentils1 c pureed tomatoes1/2 t caraway seeds2 t olive oilsalt and pepper to taste
Preheat the oven to 425 degrees.
Cut the tops from the peppers and scoop out the seeds. Cut the peppers in half. Chop the pepper tops (not the stems) and set them aside.
In a large frying pan with a lid, saute garlic, onion and peppers over medium-high heat. After about two minutes, add the caraway seeds and half the paprika. Cook another two minutes, then add the quinoa and lentils. Add kale, broth and tomato sauce, along with about a half-cup of water.
Cover and cook until tender, about 15 minutes. Season with salt and pepper.
Meanwhile, chop or grate the gouda and mix it with the remaining paprika.
When the quinoa-lentil mixture is cooked, carefully spoon it into the peppers. Place peppers in a baking dish greased with nonstick spray. Spoon remaining quinoa-lentil mixture on top of peppers. Divide the sour cream-cheese mixture among the four pepper halves. Bake 15 minutes, until cheese is bubbly.
Makes four pepper halves.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Cut the tops from the peppers and scoop out the seeds. Cut the peppers in half. Chop the pepper tops (not the stems) and set them aside.
In a large frying pan with a lid, saute garlic, onion and peppers over medium-high heat. After about two minutes, add the caraway seeds and half the paprika. Cook another two minutes, then add the quinoa and lentils. Add kale, broth and tomato sauce, along with about a half-cup of water.
Cover and cook until tender, about 15 minutes. Season with salt and pepper.
Meanwhile, chop or grate the gouda and mix it with the remaining paprika.
When the quinoa-lentil mixture is cooked, carefully spoon it into the peppers. Place peppers in a baking dish greased with nonstick spray. Spoon remaining quinoa-lentil mixture on top of peppers. Divide the sour cream-cheese mixture among the four pepper halves. Bake 15 minutes, until cheese is bubbly.
Makes four pepper halves.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 11.3 g
- Cholesterol: 29.5 mg
- Sodium: 496.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 7.1 g
- Protein: 12.9 g
Member Reviews
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GUTSYGOURMET
I used smoked paprika. It made it extra good! A few inconsistancies between the ingredient list and the instructions. No garlic listed in ingredients. Calls for pureed tomatoes, but instructions say tomato sauce. Also doesn't say what to do with sour cream. I assume you mix it into the gouda cheese. - 9/22/12