Vegetarian

Stuffed Peppers with Lentils and Quinoa is for Dinner.

Stuffed Peppers with Lentils and Quinoa takes 10 minutes to prepare.

Stuffed Peppers with Lentils and Quinoa takes 30 minutes to cook.

Stuffed Peppers with Lentils and Quinoa makes 4 servings.

The ingredients for Stuffed Peppers with Lentils and Quinoa are:

4 T sour cream
2 T paprika
1 small onion, chopped
1 c kale, chopped
1/4 c quinoa
1 c vegetable broth
3 ounces smoked gouda cheese (can substitute plain gouda or another smoked cheese)
2 large red peppers
2/3 c lentils
1 c pureed tomatoes
1/2 t caraway seeds
2 t olive oil
salt and pepper to taste

Here is how you make Stuffed Peppers with Lentils and Quinoa:

Preheat the oven to 425 degrees. Cut the tops from the peppers and scoop out the seeds. Cut the peppers in half. Chop the pepper tops (not the stems) and set them aside.In a large frying pan with a lid, saute garlic, onion and peppers over medium-high heat. After about two minutes, add the caraway seeds and half the paprika. Cook another two minutes, then add the quinoa and lentils. Add kale, broth and tomato sauce, along with about a half-cup of water. Cover and cook until tender, about 15 minutes. Season with salt and pepper. Meanwhile, chop or grate the gouda and mix it with the remaining paprika. When the quinoa-lentil mixture is cooked, carefully spoon it into the peppers. Place peppers in a baking dish greased with nonstick spray. Spoon remaining quinoa-lentil mixture on top of peppers. Divide the sour cream-cheese mixture among the four pepper halves. Bake 15 minutes, until cheese is bubbly. Makes four pepper halves. Number of Servings: 4Recipe submitted by SparkPeople user SP_STEPF.

The nutritional information for Stuffed Peppers with Lentils and Quinoa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.3

• Total Fat: 11.3 g
• Cholesterol: 29.5 mg
• Sodium: 496.2 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 7.1 g
• Protein: 12.9 g

The dietary needs meet for Stuffed Peppers with Lentils and Quinoa is Vegetarian