Stuffed Bell Peppers With Curried Vegetables
What You'll Need
1 cup lentils
¼ tsp celery seeds
1 bay leaf
2 tsp sea salt
3 cups water
½ cup carrot (about 1 carrot), diced
½ fennel bulb, diced
½ red onion, diced
1 small zucchini, diced
1 Tbsp yellow curry powder
4 medium to large red bell peppers
1 ½ cups vegetable stock
1 bunch of kale, cleaned
How to Make It
1 Cook lentils with 3 cups water, bay leaf, salt and celery seeds until just soft, approximately 25 – 30 minutes on medium / low heat. Strain when finished.
2 In a small bowl combine the curry powder with a little vegetable stock.
3 Heat a little vegetable stock or water in a sauté pan, and add all of the vegetables. Cook for approximately 2 minutes. Add the curry mixture, and cook another minute or two. Combine the strained lentils, and the curried vegetable, and mix well.
4 Cut off the tops and clean the inside of the bell peppers (save the tops). Fill the peppers with the curried lentil mixture. Do not pack them.
5 Place peppers with tops, and the vegetable stock into a deep baking dish, and cook at 350 degrees F for approximately 40-45 minutes. Then cook at 450 degrees F another 3 minutes, or until edges are crispy.
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