Protein - Packed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.4
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,575.7 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 19.4 g
  • Protein: 16.6 g

View full nutritional breakdown of Protein - Packed Peppers calories by ingredient


Introduction

These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be! These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be!
Number of Servings: 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

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.