Amazing legume stuffed peppers

Using fresh farmer's market ingredients, this recipe is easy to whip up. 

TRI-LEGUME SALAD STUFFED PEPPERS

 

Tri-legume Salad Stuffed Peppers are a great summer alternative to their cooked counterpart. Vegan, gluten free made with beans, fresh herbs, and citrus. VGN GF20 mins

 

Author: McKel Hill, MS, RD, LDN

Recipe type: entree

Serves: 4

INGREDIENTS

• 1 cup red lentils
• ½ cup chickpeas
• ½ cup kidney beans
• 4 bell peppers (any color), topped removed and seeded
• ⅔ cup diced heirloom tomatoes
• ½ cup red onion
• ½ jalapeno, diced
• ⅓ cup cilantro, chopped
• ⅓ cup parsley, chopped
• ½ avocado (or 1 small), diced
• juice of 1 lime
• 1-2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• ½ teaspoon ground sumac
• pinch of sea salt and black pepper, to taste

INSTRUCTIONS

1. Remove the top of the bell peppers by cutting down about ¼-1/2 inch. You'll also "scoop" the insides out including the white pulp. Set aside.
2. If you have cooked beans on hand, use those, if no you can use canned beans well rinsed.
3. Cook lentils to the package directions- about 1- 1½ cups water boiled and add lentils, cook for 25-30 minutes or until tender.
4. In a large mixing bowl combine all the beans, chopped veggies, and seasonings (everything except the avocado). Toss until combined and adjust seasonings to your desired taste.
5. Using a large spoon, scoop the bean salad into the raw bell peppers.
6. Top with fresh diced avocado before enjoying!

 

I hope you all love these and give them a try! Share your picture on Instagram so I can see using: #NSstuffedpepper