Nutritionist's Pick: Spiced Beef-and-Lentil Stuffed Bell Peppers

Balanced

Very High Fibre

High Protein

with Yogurt-Cilantro Sauce and Crispy Chana

30 min

Difficulty: 1/3

Ingredients: Sweet bell pepper • Ground beef • Red lentils • Kale • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Channa dal (channadal, salt, chili, paprika, canola oil) • Rice vinegar (rice vinegar, sugar, salt) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Cilantro • Garlic.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Crustaceans

Peanuts

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Very High Fibre

Classic-plates

High Protein

Nutritionists-pick

Ingredients

Ground Beef

250 g

Red Lentils

0.5 cup

Sweet Bell Pepper

2 unit(s)

Kale, chopped

56 g

Garlic, cloves

1 unit(s)

Cilantro

7 g

Chana Dal

28 g

Beef Broth Concentrate

1 unit(s)

Yogurt Sauce

3 tbsp

Seasoned Rice Vinegar

1 tbsp

Moroccan Spice Blend

8 g

Oil

1 tbsp

Sugar

0.25 tsp

Salt

0.5 tsp

Pepper

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Using a strainer, rinse lentils until water runs clear.
To a medium pot, add lentils and enough water to cover by 1-inch (use same for 4 servings). Bring to a simmer over medium-high, then reduce heat to low. Cook for 4-6 min, stirring occasionally, until lentils are tender but still firm to the bite. (NOTE: It's okay if lentils start to split a little bit.)
Strain lentils and return to the pot, off heat. Season with salt and pepper.

While lentils cook, halve, then core peppers.
To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
Arrange peppers, cut-sides down. Roast in the bottom of the oven for 12-16 min, flipping halfway, until tender and golden.

Peel, then mince or grate garlic.
Roughly chop cilantro.
Remove and discard any tough stems from kale, then roughly chop.
To a small bowl, add yogurt sauce, half the cilantro, half the garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
To a large bowl, add kale, vinegar, 1/2 tbsp (1 tbsp) olive oil, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Using your hands, gently massage kale until dark green. Set aside.

Heat a large non-stick pan over medium-high.
When hot, add chana dal to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on it so it doesn't burn!)
Transfer to a plate.

Reheat the same pan over medium-high.
When hot, add beef, Moroccan Spice Blend, broth concentrate and remaining garlic to the dry pan. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
Add lentils and 1/4 cup water (use same for 4 servings). Season with salt and pepper. Cook 1-2 min, until water absorbs.