Stuffed Peppers with lentil Curry

These stuffed peppers with lentil curry are high in protein and healthy fats. Lentils are a great source of plant-based protein, plus they’re high in fiber and iron. The ginger, garlic, and onion combo help boost your immune system helping the body fight any possible infection.

INGREDIENTS

For the filling

1 red bell pepper

1 green bell pepper

1/2 onion

1 clove of garlic

1 carrot

1/2 cup of green peas

2 cups of lentils

1 tsp of ginger

1 tbsp of curry

1 tsp of turmeric

1 tsp of cumin

1 tsp of cinnamon

For the Sauce

1 carrot

1/2 an onion

1/2 cup of vegetable broth

1/3 cup of white wine

METHOD

For the peppers

  1. In a large pan add some olive oil and cook the garlic, half a chopped onion, and the ginger for about 3 minutes, until the onion gets a little bit brown. Then add the curry, cinnamon, cumin, and turmeric.
  2. Add the carrot (cut into small pieces) and the green peas. Cook for about 7-8 minutes or until carrot is tender.
  3. Once the vegetables are cooked and the lentils (rinsed and clean) and cook for about 5 minutes.
  4. Last stuff the peppers with the curry lentils and set aside

For the sauce

  1. In a large cooking pot add some olive oil and cook the other half chopped onion and the grated carrot. Stir for about 3 minutes or until onion is starting to look transparent.
  2. Add the vegetable broth and white wine. Try it and see if it needs a little bit of water or more vegetable broth
  3. Introduce the stuffed peppers and cook until peppers are soft. Around 10 – 15 minutes. If you are using an express crock pot this will only take 4-5 minutes