Vegetarian Quinoa-Stuffed Bell Peppers
This stuffed-pepper recipe is packed with iron.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup quinoa cooked
- 1 cup canned lentils drained and rinsed
- 1/2 cup broccoli finely chopped
- 1/2 cup cilantro finely sliced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 tsp ground turmeric
- 2 tbsp lime juice
- 1 clove garlic crushed
- 2 tbsp flaxseed oil
- pinch chili flakes crushed
- 1 cup tomatoes diced
- Salt and pepper to taste
- 4 medium bell peppers tops removed, cleaned out
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F.
- Combine quinoa, lentils, broccoli, cilantro, cumin, ginger, turmeric, lime juice, flaxseed oil, crushed chili flakes and diced tomatoes. Season with salt and pepper if desired.
- Divide filling between the four peppers. Bake 30 to 35 minutes, until peppers are soft.
Recipe Notes
Calories 209.3, Fat 8.6 (g), Saturated Fat (g), 0.8 Trans Fat (g), 0.0 Cholesterol (mg), 0.0 Sodium (mg), 267.2 Potassium (mg), 719.5 Carbohydrate (g), 28.7 Fibre (g), 5.9 Sugar (g), 8.1 Protein (g) 7.2
