Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.
Lentil Stuffed Peppers
• 1 cup cooked lentils
• 1 cup spinach, shredded
Continue reading “Dinner Tonight: Lentil Stuffed Peppers”
Soup isn’t the first food I think of in the summer, but this cheerful yellow soup is delicious served hot or cold. This recipe is also vegan and gluten free! Yellow peppers, like all peppers, are chock-full of vitamin C… four times more than a medium orange. Peppers also supply plenty of vitamin A, fiber and potassium.
Roasted Yellow Pepper Soup
• 6 large, firm yellow bell peppers
• 1 Tbsp extra-virgin olive oil
• 1 sweet onion, peeled and diced Continue reading “Dinner Tonight: Roasted Yellow Pepper Soup”
Looking for a holiday treat to share with family and friends? Try an entrée packed with vitamin C, which helps support a strong immune system and adds vibrant color.
These vegetarian stuffed red peppers supply the healthy basics: vegetables, ancient grains, and legumes, and are topped with just a handful of pepitas – iron-rich pumpkin seeds.
Nutrition fact: one medium red pepper contains just 37 calories and more than 150% of the daily recommended intake for vitamin C.
If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it. Continue reading “Dinner Tonight: Vegetarian Stuffed Red Peppers With Squash, Black Beans and Rice”