Lentil-Cashew-Stuffed Peppers

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

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

4 servings

1 tbspcurry powder
1 craw cashew milk
2 tbspextra-virgin olive oil
1medium yellow onion, chopped
1 ccurly kale leaves, roughly chopped
3/4 cdiced tomato
1/3 cunsulphured raisins
1/2 ccashews, roughly chopped
2 ccooked brown lentils
to tasteSea salt
4red, yellow and/or orange bell peppers, cut in half lengthwise, cored, and seeded

1

Preheat the oven to 350 degrees F. In a small bowl, whisk the curry powder into the cashew milk. Set aside.
2

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.
3

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.
4

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.