Lentil, Cashew, & Quinoa Stuffed Peppers

By blum099

Ingredients

• 3 medium bell peppers (red, orange and yellow are the sweetest)
• 1 cup cooked quinoa
• 1 cup cooked Puy or green lentils
• 1 1/2 tbsp olive oil (divided)
• 1 onion, diced
• 1/2 cup whole cashews
• 2 large cloves of garlic, minced
• 1 tsp dried basil
• 1 tbsp minced fresh thyme
• 3-4 sun-dried tomatoes, rehydrated and chopped (optional)
• generous handful of chopped kale
• 2 tbsp water
• salt & pepper, to taste

Details

Adapted from thesweetlifeonline.com

Preparation

Step 1

Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
2
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
3
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
4
Serve warm with a green salad.
the sweet life http://www.thesweetlifeonline.com/