Simple Way to Make Perfect Lentil-Cashew-Stuffed Peppers

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Ultimate Lentil-Cashew-Stuffed Peppers. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lentil-Cashew-Stuffed Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentil-Cashew-Stuffed Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lentil-Cashew-Stuffed Peppers is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Lentil-Cashew-Stuffed Peppers using 11 ingredients and 4 steps. Here is how you cook that.

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 and spices that need to be Make ready to make Lentil-Cashew-Stuffed Peppers:

1. 1 tbsp curry powder
2. 1 c raw cashew milk
3. 2 tbsp extra-virgin olive oil
4. 1 medium yellow onion, chopped
5. 1 c curly kale leaves, roughly chopped
6. 3/4 c diced tomato
7. 1/3 c unsulphured raisins
8. 1/2 c cashews, roughly chopped
9. 2 c cooked brown lentils
10. to taste Sea salt
11. 4 red, yellow and/or orange bell peppers, cut in half lengthwise, cored, and seeded

Steps to make to make Lentil-Cashew-Stuffed Peppers

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.

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So that is going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Lentil-Cashew-Stuffed Peppers. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!