Revolutionary Recipe: Summer Stuffed Peppers

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 8

Per Serving 327 calories

Fat 3 g

Carbs 59 g

Protein 19 g

8

Ingredients

• 2 cups rinsed brown lentils
• 2 tsp dried thyme, or 2 tbsp fresh thyme
• 1 1/2 tsp salt, divided
• 4 1/2 cups water
• 3 cups tomatoes
• 2 1/2 cups small diced zucchini
• 1 cup small diced banana peppers (if very spicy, reduce to 1/2 cup)
• 2 tbsp minced garlic
• 2 cups cooked quinoa
• 1/4 cup dry white wine or water to sauté (we used wine)
• 3 cups chopped kale, or other in-season greens
• 1 cup basil, plus additional for garnish
• 8-10 whole bell peppers
• 2-3 cups tomato sauce

Instructions

1. Cook lentils with thyme, water, 1 tsp salt.
2. In separate sauté pan, add banana peppers, zucchini, garlic, 1/2 tsp salt, wine or water and sauté until tomatoes release juice, about 2 minutes.
3. Add in greens and cook until wilted, about 2 minutes, add basil.
4. Mix cooked lentils with quinoa and add to cooked veggie mixture. Season with additional salt/pepper.
5. Cut peppers in half and fill.
6. Cover the bottom of a 9 x 13 baking pan, like a pyrex, with tomato sauce. Place stuffed peppers into pan and top generously with tomato sauce (about 2 tbsp per pepper).
7. Cover with foil and bake for about 40 minutes. Uncover and bake for an additional 20 minutes, or until a knife inserted goes in smoothly.
8. Serve topped with fresh basil, parsley, crushed red pepper, sprouts, and/or nutritional yeast if desired (provides a nutty, cheesy flavor).

Notes