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Stuffed Piquillo Peppers with Lentils and Dunbarton Blue® Cheese
EAT WISCONSIN CHEESE17Ingredients
65Minutes
440Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup green lentils (dried)
- 1/2 onion
- 1/2 head garlic (peeled)
- 1 bay leaf
- 3 tsp. salt (divided)
- 1/2 cup green bell peppers (diced)
- 1/2 cup red bell peppers (diced)
- 1/2 cup plum tomatoes (seeded and diced)
- 1 shallot (diced)
- 4 Tbsp. extra-virgin olive oil (divided)
- 4 Tbsp. sherry vinegar (Elixer XO or other Spanish, divided)
- 2 Tbsp. chives (chopped)
- 4 Tbsp. cornstarch
- 8 oz. cream cheese (Wisconsin, softened)
- 4 oz. cheese (Wisconsin Dunbarton Blue®, or other firm Wisconsin blue cheese)
- 16 piquillo peppers (drained and dried well)
- fleur de sel
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1520mg63% |
| Potassium580mg17% |
| Protein20g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber8g32% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium20% |
| Iron25% |
* 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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