YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Stuffed Peppers with Creamy Greek Yogurt Drizzle
Roasted bell peppers stuffed with a savory blend of lentils, quinoa, and spinach, finished with a cool and creamy lemon-yogurt drizzle.
INGREDIENTS
2 medium Red Bell Peppers
0.4 cup Cooked Lentils
0.2 cup Cooked Quinoa
150 grams Non-fat Greek Yogurt
50 grams Egg Whites
1 cup Fresh Spinach, chopped
2 tablespoons Diced Onion
1 clove Garlic, minced
1 teaspoon Lemon Juice
1 teaspoon Ground Cumin
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish.
Slice the bell peppers in half lengthwise, removing the seeds and internal ribs to create a clean cavity.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, chopped spinach, diced onion, and minced garlic.
Stir in the egg whites and the ground cumin until the mixture is well combined and slightly bound.
Pack the lentil and quinoa mixture firmly into the bell pepper halves.
Place the peppers in the prepared baking dish and cover tightly with foil.
Bake for 20 minutes, then remove the foil and continue roasting for 10 more minutes until the peppers are tender.
While the peppers roast, stir the lemon juice into the Greek yogurt until smooth.
Plate the warm peppers and finish with a generous creamy yogurt drizzle.