Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Ultimate Lentil-Cashew-Stuffed Peppers. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lentil-Cashew-Stuffed Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentil-Cashew-Stuffed Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lentil-Cashew-Stuffed Peppers is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Lentil-Cashew-Stuffed Peppers using 11 ingredients and 4 steps. Here is how you can achieve that.
Per serving: 298 calories, 17 g fat, 0 mg cholesterol, 54 mg sodium, 883 mg potassium, 37 g carbohydrates (10 g sugar), 6 g fibre, 9 g protein
Ingredients and spices that need to be Take to make Lentil-Cashew-Stuffed Peppers:
- 1 tbsp curry powder
- 1 c raw cashew milk
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 c curly kale leaves, roughly chopped
- 3/4 c diced tomato
- 1/3 c unsulphured raisins
- 1/2 c cashews, roughly chopped
- 2 c cooked brown lentils
- to taste Sea salt
- 4 red, yellow and/or orange bell peppers, cut in half lengthwise, cored, and seeded
Instructions to make to make Lentil-Cashew-Stuffed Peppers
- Preheat the oven to 350 degrees F. In a small bowl, whisk the curry powder into the cashew milk. Set aside.
- In a 7" skillet, heat the oil over medium heat. Add the onion and cook for about 3 minutes, or until soft and translucent. Add the kale, tomato and raisins and sauté for 4-5 minutes or until the kale leaves begin to wilt.
- Reduce the heat to low and add the chopped cashews and cashew milk mixture to the skillet. Stir until the kale and raisins are evenly coated and allow to cook for 5 minutes. Remove from the heat, combine with the cooked lentils, and season with sea salt to taste.
- Stuff the pepper halves with the lentil-cashew mixture, arrange in a 13"X 9" oiled baking pan, and bake for about 45 minutes, or until the peppers are tender and the lentil mixture is heated through.
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So that is going to wrap it up for this exceptional food Recipe of Favorite Lentil-Cashew-Stuffed Peppers. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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