Lentil Stuffed Peppers with Chili-Lemon Cauliflower

Lentil Stuffed PeppersChili-Lemon Cauliflower

 
Estimated Calories Estimated Fat Estimated Carbs
508 1 104
 

Instructions and Ingredients for Lentil Stuffed Peppers:
Begin by combining the dry rice and water in a small saucepan and bringing to a boil. Once the water is boiling, turn the heat down to low and cover. This will need to cook for approximately 30 minutes before turning off.

While your rice is cooking, preheat your oven to 350 degrees. Halve and deseed your pepper and line a baking pan with foil and cooking spray. Pop those peppers into the oven for 30 minutes.

In another small pan, heat the olive oil over medium high heat and add your two cloves of garlic (you could probably make it three -- you are eating alone tonight) and onion. Stir frequently and cook for ~5 minutes or until translucent. Add your tomato sauce, diced tomatoes and spices and simmer for 10-15 minutes.

By this time, your rice should be about done. Fluff the rice with a fork and add your prepared lentils and sauce, with about 1/4 cup sauce reserved. Stir until the rice and lentils are coated evenly with the tomato sauce. Pull the peppers out of the oven and crank up the heat to 400 degrees. Stuff the peppers with the rice and lentil mixture and top with the additional tomato sauce. Cook for an additional 10-15 minutes or until the peppers begin to char.
One Medium Green Pepper (x 1)
.25 Cup Dry (.75 cup) (177 ml) Basmati Rice (x 1)
(.5 cup) (118 ml) Trader Joe's Steamed Lentils (x 1)
(1 tsp) (2.8 g) Garlic (x 1)
(.25 cup) (59 ml) Onion, Chopped (x 1)
(3.5 oz) (100 g) Homebrand Diced Tomatoes In Juice (x 2)
.25 C (2.2 oz) (61 g) Tomato Sauce; Kroger (x 2)
(1 tbsp) (15 ml) Tomato; Paste with Salt (x 1)
(1 tsp) (2.8 g) Garlic Powder (x 1)
(2 tbsp) (5.3 g) Basil, Fresh (x 0.5)
1 Tsp, Leaves (1 g) Spices, Oregano, Dried (x 1)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)

Instructions and Ingredients for Chili-Lemon Cauliflower:
Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.
(1 cup) (100 g) Cauliflower (x 2)
(1 tbsp) (6 g) Lemon Peel (x 0.5)
(1 fl oz) (30.5 g) Lemon Juice (x 1)
(1 tsp) (5 ml) Red Pepper Flakes (x 0.125)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)

We consider a low calorie meal to be a meal or recipe that is under 600 calories. To be considered low fat, it must have less than 30% of its calories coming from fat. Same with low carb, it must have less than 30% of its calories coming from carbs. We consider a dinner of lentil stuffed peppers with chili-lemon cauliflower to be low calorie and low fat.