Photo: K8
Mexican Lentil Stuffed Shells
11 ingredients
40 min + 20 min
(6-8 servings)
openrecipes
The easiest way I've found to fill shells is the ziptop bag method. Spoon the filling into a large ziptop bag, cut off one corner of the bag and then pipe the filling into the shells just like you would with frosting.
Estimated Nutrition (whole recipe, rough)
516
Calories
20g
Protein
33g
Fat
38g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 packet/batch
- 2-1/2 cups water
- 1 cup lentils
- 4 ounces cream cheese, softened
- 1 cup salsa
- 12 ounces jumbo shells, cooked
- 1 cup shredded cheddar cheese
- 1 cup
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes