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Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers.
Servings
Serves 4
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Ingredients
- 3/4 cup (180 mL) dried green or black lentils
- 1/2 cup (125 mL) brown rice
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 yellow onion, diced
- 3 cups (750 mL) diced eggplant
- 1 cup (250 mL) shredded carrot
- 2 garlic cloves, peeled and minced
- 2 Tbsp (30 mL) tomato paste
- 1 minced chipotle pepper in adobo sauce
- 2 tsp (10 mL) dry mustard powder
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 cups (500 mL) canned crushed tomatoes
- 1 Tbsp (15 mL) balsamic vinegar
- 4 red bell peppers, halved and cored
- 1/3 cup (80 mL) chopped parsley
Nutrition
Per serving:
- calories 383
- protein 18 g
-
total fat
5 g
- sat. fat 1 g
-
total carbohydrates
71 g
- sugars 19 g
- fibre 22 g
- sodium 508 mg
Directions
01
In large saucepan, place lentils, brown rice, and 5 cups (1.25 L) of water. Bring to a boil, reduce heat, and simmer until both lentils and rice are tender, about 30 minutes. Drain well.
02
Meanwhile, in large skillet, heat oil over medium heat. Add onion and eggplant, and cook until softened, about 5 minutes. Add carrot and garlic; cook for 2 minutes. Place tomato paste, chipotle pepper, mustard powder, oregano, cumin, salt, and pepper in pan, and heat for 1 minute. Stir in crushed tomatoes and simmer for 10 minutes. Stir balsamic vinegar into sauce. Stir lentils and rice into mixture, and heat for 5 minutes.
03
On microwave-safe dish, place pepper halves, cut sides up, cover with paper towel, and microwave on high for 5 minutes, or until tender.
04
Stuff peppers with lentil mixture and garnish with parsley.
