Recipes Lentil-Cashew-Stuffed Peppers

Recipes Lentil-Cashew-Stuffed Peppers

Recipes Lentil-Cashew-Stuffed Peppers

  1. 1 tbsp curry powder
  2. 1 chemical raw cashew milk
  3. two tbsp extra-virgin olive essential oil
  4. 1 medium yellow onion, chopped
  5. 1 c curly kale leaves, roughly chopped
  6. 3/4 c diced tomato
  7. 1/3 c unsulphured raisins
  8. 1/2 c cashews, roughly chopped
  9. 2 c cooked brown lentils
  10. to taste Sea salt
  11. 4 red, yellow and/or orange bell peppers, cut in half lengthwise, cored, and seeded
  1. Preheat the oven to 350 degrees F. In a small bowl, whisk the curry powder in to the cashew dairy. Set aside.

  2. In a 7″ frying pan, heat the oil more than medium heat. Add the particular onion and cook for approximately 3 minutes, or till soft and translucent. Include the kale, tomato plus raisins and sauté with regard to 4-5 minutes or till the kale leaves start to wilt.

  3. Reduce the heat in order to low and add the particular chopped cashews and cashew milk mixture to the particular skillet. Stir until the particular kale and raisins are usually evenly coated and permit in order to cook for 5 mins. Eliminate from the heat, match the cooked lentils, plus season with sea sodium to taste.

  4. Stuff the pepper halves using the lentil-cashew mixture, set up inside a 13″X 9″ oiled leather baking pan, and cook for approximately 45 minutes, or even until the peppers are usually tender and the lentil mixture is heated via.

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