Stuffed Bell Peppers
Start dinner off with these spicy, iron-packed peppers. This recipe is low-fat and healthful
1 cup (250 mL) quinoa, cooked
1 cup (250 mL) canned lentils, drained and rinsed
1/2 cup (125 mL) broccoli, finely chopped
1/2 cup (125 mL) cilantro, finely sliced
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground ginger
2 tsp (10 mL) ground turmeric
2 tbsp (30 mL) lime juice
1 clove garlic, crushed
2 tbsp (30 mL) flaxseed oil
pinch crushed chili flakes
1 cup (250 mL) diced tomatoes
salt and pepper to taste
4 medium bell peppers, tops removed, cleaned out
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.
Web exclusive, October 2010
