3 C Basic Pasta Sauce

1 C Cooked Quinoa

1 lb Cooked Lentils 

6 Bell Peppers, tops, seeds & membranes removed 

1/2 large onion

1/4 C chopped bell pepper (I use the tops from the above bell peppers)

4 cloves garlic minced

1 tbs olive oil

Using same recipe at “Basic Black Beans” or bulk version of Cooked Lentil recipe above, cook sprouted lentils. Drain any remaining liquid once lentils are cooked. Cook onion, bell pepper, and garlic in olive oil. Add vegetables and cooked quinoa to the lentils and mix well. Add 3 C basic pasta sauce (or enough to blend well with lentil mixture). Divide even and spoon into bell peppers*. Place peppers upright in a 9X12 baking pan. Bake in 350 oven for 15-20 minutes until hot through and peppers are cooked.

*You may need to cut bottoms of peppers level so they will stand up, ensuring not to cut open the bottoms.

Per stuffed bell pepper

329 calories; 3.12g fat; 54.9g carb; 18.8g protein; 8.5% calcium; 27.5% iron

 

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