Like most everyone, I have had some delicious stuffed peppers in my lifetime.  Jalapenos halved and stuffed with a cream cheese, bacon-y goodness.  Bell peppers filled with hamburger or sausage, rice and delicious seasonings.  The list goes on for this savory summery treat.  I will be sure to keep all of those in my recipe file, but when it comes to wanting a healthier, or even just a meatless option, THIS RECIPE is for you!

I just tweaked a few of the original ingredients I have always seen in recipes with some alternatives. 

First:
--> Quinoa instead of Rice.
Quinoa is considered a super food, is high in protein, and rich in calcium.  It is my new favorite food to be honest, and I love putting it into just about every meal. =)
If you feeling a bit iffy or unsure about quinoa, or just want to learn some more info about this tasty "grain" CLICK HERE.

Second: 
--> Lentils instead of red meat.
I like to use lentils in this meal because when they are cooked, they resemble the most(in texture and appearance) like ground beef.  They taste good and are good for you too! According to

this article I read,  "lentils are low in fat, low in calories, and free from cholesterol."  Can't beat that!!
Even if you are a meat lover, it's good to throw a few meals into your rotation that are meatless.  Perhaps...meatless Mondays? =)


So enough of that stuff, here's the recipe!






Ingredients:
1. 4 bell peppers( red, green or yellow is fine)
2.One can of cooked lentils
3. 1 cup quinoa, cooked according to package directions
4. One can dices tomatoes
5. 1 diced jalapeno
6. Chili Powder( to taste)
7. 1 tbsp. Worcestershire sauce
8.
1/4 tsp. Garlic powder
9. 1 tsp. Italian seasoning

10. Desired cheese for topping, optional

Directions:
1. Wash, halve and remove all seeds and stems from the bell peppers.
2.  To roast the peppers, you can use many different methods...I personally wrap them in foil and bake them in the oven @ 350 degrees until they are tender( about 45 minutes-1 hour)
3. Meanwhile, cook quinoa as package directs.
4.  Add lentils, diced jalapeno, and canned tomatoes to cooked quinoa on the stove top.
5.  Mix in all seasonings and Worcestershire sauce into mixture, let simmer to meld the flavors.
6. Once the peppers are tender and slightly browned in spots, take them out of the foil and fill them with the lentil and quinoa mixture. Be careful, as the foil and peppers are HOT.
7.  Place them back in the oven with cheese on top until cheese is melted and slightly browned.


Picture
ENJOY!
 


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