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Lentil Quinoa and Vegetable Stuffed Peppers
VEGANOSITY16Ingredients
85Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. flax seed (+ 6 tablespoons of water – mixed together well – This is your “egg.”)
- 1 cup quinoa (+ 1 and ½ cups of water – rinse the quinoa in a fine mesh strainer for 4-5 minutes to get the soapy coating off.)
- 1 cup lentils (+ 4 cups of water – rinse and check the lentils for foreign objects)
- 1 Tbsp. avocado oil
- 1 cup carrots (finely chopped)
- 1 shallot (– finely chopped)
- 3 cloves garlic (– minced)
- 3/4 cup vegetable broth (from a 1 quart container – reserve the excess broth.)
- 2 cups spinach (coarsely chopped)
- 1/4 cup tomato sauce
- 2 tsp. italian seasoning
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. liquid smoke
- 4 bell peppers (– cut the tops off, save them for baking and seed)
- 1 Tbsp. olive oil
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1470mg61% |
| Potassium1270mg36% |
| Protein22g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber23g92% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C180% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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