Lentil-Stuffed Red Bell Peppers

Lentil-Stuffed Red Bell Peppers

recipe by

290
calories
18
ingredients
4
servings
3.65

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Ingredients

3 red bell pepper large, really, only one need be red. The other can be any color you like
1 handful cherry tomatoes
2 cups cooked rice or 4-grain pilaf, or rice blend, leftovers do splendidly
1/2 dried lentils a cup, any variety except red, though my favorites are beluga and french du puy lentils, picked through and washed
1/2 tsp ground cumin
1/4 tsp paprika curry powder, and/or cayenne
1 tbsp olive oil
2 tbsps tomato paste
1 leeks small, white and tender green parts only or onion, chopped
garlic cloves Several, minced
1 leaf kale or about two handfuls of arugula, washed and torn or chopped into bite-sized pieces
1 oz feta cheese crumbled, optional
fresh herbs your choosing, such as rosemary or thyme, minced, optional
1 chunk avocado optional

Nutrition Facts

290
calories
6
g fat
7
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 290
Calories From Fat 50
% Daily Value*
Total Fat 6g
9%
Saturated Fat 15g
75%
Trans Fat g
Cholesterol 5mg
2%
Sodium 360mg
15%
Potassium 930mg
27%
Total Carbohydrates 43g
14%
Dietary Fiber 19g
76%
Sugars 7g
Protein 16g
32%
Vitamin A
110%
Vitamin C
230%
Calcium
10%
Iron
35%

Weight Watchers Points

PointsPlus: 6
SmartPoints: 12