Meal Details
1. Chipotle lentil quinoa stuffed peppers (dairy-free)
985 cals, 35p, 86c, 44f (per meal)
3/4 cup (180g)
6 large (984g)
1 1/2 cup (288g)
1 1/2 cup (255g)
1 tbsp (6g)
1/4 tbsp (2g)
3 avocado(s) (603g)
6 cup(s) (1422mL)
1/2 tbsp (8mL)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425ºF (220ºC). Rub the cut sides of peppers with oil. Place peppers cut sides down on a baking sheet. Roast in the oven for 15-18 minutes until softened.
2
Meanwhile, add lentils, quinoa, water, cumin, and some salt to a medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, about 18-24 minutes.
3
Mix chipotle powder and vegan mayonnaise in a small bowl.
4
Transfer lentil and quinoa mixture into the roasted pepper. Top with the avocado and chipotle crema. Serve.