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Lentil & Cheese Stuffed Peppers

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Ingredients
  Green peppers 4
  Lentils 1 Cup (16 tbs), cooked
  Natural cheddar cheese 1⁄2 Cup (8 tbs)
  Nutritional yeast 3 Tablespoon
  Thyme 1⁄2 Tablespoon
  Onion 1 , chopped
  Corn germ oil 2 Tablespoon
  Wheat germ 2 Tablespoon
  Paprika 1
Directions

Cut peppers from top, remove seeds and fibers then cover with boiling water.
Let stand off heat 10-15 minutes.
Drain.
Saute onions in oil.
Combine with other ingredients except wheat germ and paprika.
Stuff peppers.
Top with sprinkling lentil and cheese.
Let stand in refrigerator for several hours to improve flavor.
Place peppers in a casserole, add a little water and bake at 350° for 20-30 minutes.
For perfect peppers, insert a meat thermometer for a moment after 20 minutes of cooking and if temperature registers 140°-150°, peppers are just right.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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3.9
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1553 Calories from Fat 540

% Daily Value*

Total Fat 61 g93.8%

Saturated Fat 17.4 g86.9%

Trans Fat 0.1 g

Cholesterol 85.1 mg28.4%

Sodium 512.3 mg21.3%

Total Carbohydrates 182 g60.5%

Dietary Fiber 79.7 g319%

Sugars 24.1 g

Protein 84 g168.8%

Vitamin A 66.7% Vitamin C 855.2%

Calcium 76% Iron 119.2%

*Based on a 2000 Calorie diet

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Lentil & Cheese Stuffed Peppers Recipe