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Stuffed Peppers with Avocado Salad & Tomato Crema
2 or 4 Serving Dinner

Stuffed Peppers

with Avocado Salad & Tomato Crema

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
630
FAT
31g
CARBOHYDRATES
74g
PROTEIN
19g


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INGREDIENTS

  1. 2 green bell peppers, halved and deseeded
  2. 1 red onion, peeled, half chopped, half thinly sliced
  3. 2 garlic cloves, peeled and minced
  4. 1 Fresno pepper, deseeded and minced
  5. ½ cup French green lentils
  6. ¼ cup white quinoa
  7. 1 tbsp chorizo spice blend
  8. 1 lime, zested and juiced (divided)
  9. ¼ oz fresh cilantro, leaves and stems roughly chopped (divided)
  10. 1 oz sun-dried tomatoes, finely chopped
  11. 2 oz vegan mayo
  12. 2 red radishes, thinly sliced
  13. 1 avocado, diced (pit removed)
  14. 2 tbsp +1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Tools: Medium saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
630
FAT
31g
CARBOHYDRATES
74g
PROTEIN
19g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the bell peppers

Preheat oven to 425°F. Rub 1 tsp olive oil on the cut side of each green bell pepper and sprinkle with salt and pepper. Place pepper halves cut side down on a baking sheet and roast until browned, 12 to 15 minutes. Cover with foil to keep warm. (4-serving meal: use 2 tsp olive oil)

2
Cook lentils and quinoa

Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add red onion, garlic, and Fresno pepper and cook until the onion is translucent, 5 to 8 minutes. Add lentils, quinoa, 2 cups water, chorizo spice blend and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. Add just half the lime juice and just half the cilantro. Mix until combined. (4-serving meal: use 4 cups water)

3
Make sundried tomato crema

Add sun-dried tomatoes, mayo, and 1 tbsp of water to a small bowl and stir to combine. Sprinkle with salt and pepper and set aside. (4-serving meal: use 2 tbsp water)

4
Make avocado salad

Add sliced red onion, lime zest, remaining lime juice, remaining cilantro, radish, and avocado to a medium bowl, and mix until combined. Sprinkle with salt and pepper.

5
Stuff the bell pepper

Divide the quinoa and lentil mixture between bell pepper halves.

6
Serve

Divide the stuffed bell peppers between plates. Top with avocado salad and a dollop of tomato crema. Enjoy!

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