Directions:
- 1. Preheat oven to 380 degrees.
- 2. Cut out the top stem of the peppers and reserve.
- 3. Melt butter in frying pan over medium heat, add celery and leek. Cook for 4-5 minutes.
- 4. Add the garlic, cumin, and coriander to pan, cook another 2 minutes.
- 5. Add lentils, tomatoes, stock powder, and 1/2 cup water to pan. Reduce heat and simmer 5-10 minutes (until sauce thickens).
- 6. Remove from heat and add parsley. Spoon into peppers and place tops over peppers.
- 7. Bake 35-45 minutes or until peppers are softened and skins begin to blister.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.15 Kcal (1763 kJ) | ||
| Calories from fat | 22.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 4% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 0% | |
| Sodium | 91.96mg | 4% | |
| Potassium | 1598.75mg | 34% | |
| Total Carbs | 73.19g | 24% | |
| Sugars | 14.87g | 59% | |
| Dietary Fiber | 32g | 128% | |
| Protein | 26.73g | 53% | |
| Vitamin C | 184.6mg | 308% | |
| Iron | 8.7mg | 48% | |
| Calcium | 161.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 101.17 Kcal (424 kJ) | ||
| Calories from fat | 5.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 4% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 22.09mg | 4% | |
| Potassium | 384.07mg | 34% | |
| Total Carbs | 17.58g | 24% | |
| Sugars | 3.57g | 59% | |
| Dietary Fiber | 7.69g | 128% | |
| Protein | 6.42g | 53% | |
| Vitamin C | 44.4mg | 308% | |
| Iron | 2.1mg | 48% | |
| Calcium | 38.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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