Curry Stuffed Bell Peppers

Third week should not be a week where we have midterms. But welcome to the quarter system! Both my roommate and I have midterms later this week, so this weekend is a bit of a study party. Woohoo. Oh well. At least I have these delicious stuffed peppers ready for dinner tonight!

I was inspired by seeing a few random stuffed pepper recipes on Pinterest and decided to put some of my own favorite flavors in some sweet, juicy peppers. The result was a juicy, flavorful stuffed delight which I am happy to have leftovers for lunches all week! The curry flavor soaks into the lentils, and the sweet potatoes and raisins add a nice pop of sweetness in each bite, with the kale adding some healthy greens to make this a complete meal. Stuffed into sweet peppers and baked to tender perfection, these wonderful nuggets are both tasty and filling. Here’s the recipe!

Curry Stuffed Bell Peppers

Makes 12 stuffed halves

Ingredients

2 medium sweet potatoes

1 cup uncooked lentils

1/2 cup yellow curry sauce (I used Trader Joe’s yellow thai curry)

1 1/2 cups water

1/4 cup raisins

1 tbsp olive oil

1 tbsp crushed garlic

1/2 yellow onion, chopped

1 bunch kale, stems trimmed off, leaves coarsely chopped

6 bell peppers (I used red, orange, and yellow)

Directions

Preheat the oven to 400˚F. Poke a few holes with a fork in each sweet potato and roast until easily pierced by a fork, about 35 minutes (This step can be done ahead of time). Allow to cool, then chop into small cubes.

To make the lentils, place the lentils, curry sauce, and water in a rice cooker. Cook. You can also do this in a pot, simmering until the lentils absorb all the liquid.

In a large saucepan over medium heat, saute the garlic and onions in olive oil until browned, then add the kale. Toss to coat with oil, then cover and allow the kale to wilt. Once the kale is wilted, add the sweet potato cubes, lentils, and raisins. Stir to combine.

Preheat the oven to 400˚F. Slice each pepper in half and remove the seeds. Divide the lentil mixture evenly between the twelve halves. Bake for 15 minutes, or until the peppers are tender. Serve warm. Enjoy!

Print

DSCN2658

Ready for stuffing

DSCN2660

The filling

DSCN2661

DSCN2663

DSCN2669

Yum! This meals comes conveniently in its own bowl!

DSCN2677

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s