Vegetarian

quinoa and lentil stuffed peppers takes 10 minutes to prepare.

quinoa and lentil stuffed peppers takes 60 minutes to cook.

quinoa and lentil stuffed peppers makes 12 servings.

The ingredients for quinoa and lentil stuffed peppers are:

1c raw lentils
1c raw quinoa
onion/garlic (optional)
1c chopped zucchini
.5c sliced mushroom
.5c chopped carrot
.5c chopped celery
1can tomato sauce (about 1c- I use homemade)
1T bouillion paste (or 1/2 c broth)
2c baby spinach
6T mild curry powder (or to taste)
1 lemon
4 bell peppers (I use red)

Here is how you make quinoa and lentil stuffed peppers:

Bring 4c water to a boil, add quinoa and lentils. Cook for 15-20 min. Preheat oven to 375FSaute onion (if desired), garlic (if desired), carrot, zucchini, mushrooms, and celery until soft. Add cooked quinoa and lentils. Add bouillion (I use vegetable), tomato sauce and curry powder and saute until sauce is mostly absorbed. Mix in baby spinach leaves until just wilted. Squeeze juice of 1 lemon over mixture. Turn off heat and set aside. Cut bell peppers in half (yield 8 halves) and place in pam-sprayed large casserole dish.Fill the 8 bell pepper halves with mixture and cover casserole dish with foil. Bake at 375 for 25-30 min covered. Remove foil then bake an additional 10-15 minutes.(I usually have about 1/3 of the filling -- or 4 servings--leftover that I save to put on salads or to eat cold as a salad)Makes 8 bell pepper halves (with leftover filling) Serves 12Number of Servings: 12Recipe submitted by SparkPeople user HEATHER_TEACHAH.

The nutritional information for quinoa and lentil stuffed peppers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 143.2

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 128.3 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 7.5 g
• Protein: 6.9 g