Lentil, Kale + Shrimp Stuffed Peppers Recipe
This Shrimp, Lentil + Kale Stuffed Peppers recipe is a great healthy option for dinner. Fully loaded with flavor, these stuffed bell peppers cook fairly quickly, are easy to make, and can be customized to fully fit your taste buds.
Servings: 2 people
Calories: 834kcal
Ingredients
- 4 Bell Peppers (The more colors, the better!)
- 1 lb of Shrimp (cooked)
- 1 cup Lentil (cooked)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 2 cloves garlic (minced)
- ½ cup onion
- 1 tablespoon Butter
- 1 teaspoon Extra Virgin olive oil
- handful of cilantro
- 1 cup shredded cheese
- 2 Tbsps vegetable stock
- 2 cups Kale (chopped)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut the peppers in half through the stalks and scoop out the sides and any white membrane, rinse, and pat dry.
- Place the peppers cut side up on a baking sheet, drizzle with 1 teaspoon of Olive oil and bake for 15-20 minutes, until the peppers are just tender.
- Meanwhile, heat the butter in a large frying pan over medium heat and add the onion and garlic cloves, stirring, for approx. 5 minutes, or until everything is translucent.
- Add the seasonings and cook for about a minute or so. Add the kale and vegetable broth and cook for another 2 minutes.
- Finally, stir in the cooked lentils and shrimp and season to taste.
- Carefully spoon the filling mixture into the pepper halves, top with shredded cheese and return to the oven for 10 minutes or until cheese it melted as desired.
- Serve warm with a green salad.
- Wallah! Bon Appetite.
Nutrition
Calories: 834kcal | Carbohydrates: 72g | Protein: 88g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 415mg | Sodium: 1889mg | Potassium: 2051mg | Fiber: 34g | Sugar: 5g | Vitamin A: 7980IU | Vitamin C: 106mg | Calcium: 1080mg | Iron: 11mg