Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cashew Nut | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- bell peppers
- 2 ounces red lentils
- 1 tablespoon olive oil
- 1 small white onion finely chopped
- 2 garlic cloves crushed
- 2 teaspoons freshly chopped thyme
- 2 ounces spinach shredded
- ¼ teaspoon freshly grated nutmeg
- 1 ounce cashew nuts finely chopped
- 1 ounce pitted prunes chopped
- 2 tablespoons yogurt
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Directions
Preheat oven to 375°F and lightly oil an ovenproof dish.
Place lentils in a saucepan and cover with water.
Bring to boil then reduce heat and simmer uncovered for 10 minutes.
Drain well.
Heat oil in a frying pan then add onion and garlic and sauté for 5 minutes.
Remove from heat then add remaining stuffing ingredients and mix well.
Halve peppers length-ways and remove seeds.
Stuff peppers with filling then place in prepared dish.
Cover with foil and bake 30 minutes.
Serve immediately.
Category:Cathy's Recipes
Category:Red lentil Recipes
Category:Bell pepper Recipes
Category:Spinach Recipes
Category:Cashew Recipes
Category:Prune Recipes