Stuffed Peppers with rice, lentils, roasted tomato & spinach

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 301.4
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 125.4 mg
  • Total Carbs: 63.7 g
  • Dietary Fiber: 11.6 g
  • Protein: 12.5 g

View full nutritional breakdown of Stuffed Peppers with rice, lentils, roasted tomato & spinach calories by ingredient
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Number of Servings: 5


    Lentils (.25 c dry), 1 cup
    White Basmati Rice (.25c dry), 1 cup
    Spinach, fresh, (6 oz)
    Cherry Tomatoes, 1.75 cup (1 pint)
    Scallions, raw, 3 large
    Green Peppers , 5 large
    Olive Oil, 4 tsp
    Salt, Black Pepper, Basil, Garlic Powder, Oregano, Crushed Chilis to taste
    Lemon juice, 1.75 tbsp
    Capers, canned, 1 tbsp, drained


- Cook rice & lentils according to package directions.
- While lentils & rice are cooking, wash and dry tomatoes & scallions, chop scallions, and toss the tomatoes & scallions with olive oil (add salt & pepper to taste). Roast in an oven proof dish, checking often.
- Wash spinach and drain. Wilt spinach in an oven proof dish.
- Wash green peppers & cut off tops, place in a shallow baking dish.
- When all ingredients are roasted & prepared, mix them in a large bowl. Add capers, lemon juice and spices, mix well.
- Stuff each pepper with lentil & rice mixtures.
- Cover with tinfoil and bake for 35 minutes at 350 degrees. Remove foil and bake for 10 more minutes.
- Enjoy hot or cool.
(based on a recipe by sacredwaters on the ww vb)

Number of Servings: 5

Recipe submitted by SparkPeople user JENTHEGEOLOGIST.

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