Curried Stuffed Bell Peppers
Peanut Slaw
Ingredients
- 6 bell peppers (any color), halved lengthwise and seeds removed
- 2 (8.5-oz) pkg microwavable quinoa and brown rice
- 1 (10-oz) pkg diced mirepoix (carrot, celery, and onion)
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 2 (15-5-oz) cans chickpeas, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with garlic, drained
- 1 Tbsp curry powder
- 1 tsp garlic salt
Instructions
- Preheat oven to 425°F. Place peppers, cut sides up, on a large rimmed baking sheet coated with cooking spray. Cover with foil, and bake 10 minutes or until crisp-tender; set aside.
- Meanwhile, microwave quinoa mixture according to package directions.
- Cook mirepoix in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender, stirring often. Stir in spinach until just wilted.
- Combine mirepoix mixture, chickpeas, tomatoes, curry powder, and garlic salt with quinoa mixture; spoon into bell peppers.
- Bake 15 to 20 minutes or until peppers are tender.
Side Dish Ingredients
- 1 tsp yellow mustard seeds
- ¼ tsp crushed red pepper
- 2 Tbsp olive oil
- 1½ Tbsp lime juice
- ¼ tsp salt
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup chopped fresh cilantro
- ½ cup chopped peanuts
Side Dish Instructions
- Toast mustard seeds and red pepper in a dry skillet over medium heat 1 to 2 minutes or until fragrant and seeds begin to pop, stirring often. Remove from heat; whisk in oil, lime juice, and salt.
- Combine coleslaw and cilantro in a large bowl. Add dressing and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
361
|
118
|
479
|
| Fat (g) | 6 | 9 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 63 | 7 | 70 |
| Fiber (g) | 12 | 3 | 15 |
| Sodium (mg) | 913 | 139 | 1052 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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