It's not too early for pumpkin is it? If you agree, please do try this delightfully spiced variation of stuffed peppers with quinoa, lentils and black beans being the filling!
Ingredients
- 1 red onion
- 3 cloves garlic
- 2 tablespoons fresh grated ginger
- 7 bell peppers red, green, yellow
- 2 cups cooked lentils
- 1 1/2 cup cooked quinoa
- 1 can black beans
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt more if you like your dishes saltier
- 1/2 teaspoon pepper
- 1 teaspoon garam masala
- 1 can 100% pumpkin puree
- olive oil
Instructions
- Pre-heat oven to 350
- Wash and clean peppers and cut off tops and bake for 15 minutes
- While peppers are baking, add olive oil to a pan and saute onions, garlic and ginger in it, over a medium flame stirring constantly
- After about 5 minutes, add in the quinoa, lentils, black beans, cumin, turmeric, garam masala and salt and pepper and saute, while stirring ingredients together
- Add the pumpkin puree and stir well
- Remove peppers fro oven and fill each pepper with quinoa, lentil, black bean mix and return to oven for another 20 minutes
- Enjoy with hot sauce and cilantro
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 45g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 395mg | Fiber: 13g | Sugar: 7g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.