Stuffed Peppers with rice, lentils, roasted tomato & spinach
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
Number of Servings: 5
Ingredients
-
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
Directions
- 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.
- 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.