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Lunch

Bell peppers stuffed with buckwheat and lentils

About 550 kcal, 22 g of protein, 73 g of carbs, and 14 g of fat per serving. It works well for lunch, and takes about 50 minutes to prepare.

VeganDairy-free

Buckwheat and lentil stuffed peppers - about 550 kcal per serving
550kcal
22 gprotein (18% of energy)
73 gcarbs
14 gfat
20 gfiber
50 minprep time

Ingredients (1 serving)

  • Red bell pepper300 g
  • Dry buckwheat groats50 g
  • Dry red lentils30 g (about 2½ tablespoons)
  • Mushrooms100 g
  • Onion50 g
  • Tomato200 g
  • Tomato paste10 g (about ½ tablespoon)
  • Canola oil10 g (about 1 tablespoon)
  • Parsley5 g
  • Seasonings and extras: salt, pepper, marjoram, sweet paprika

Instructions

  1. Cook the buckwheat and rinsed lentils together in salted water (about 12 minutes), then drain.
  2. Heat the oil and cook the chopped onion until softened. Add the sliced mushrooms and cook for 5 minutes. Mix with the buckwheat and lentils, then season with marjoram, salt, and pepper.
  3. Halve the peppers lengthwise, remove the seeds and membranes, and fill with the stuffing. Arrange in an ovenproof dish.
  4. Blend the tomatoes with the tomato paste and sweet paprika, pour over the peppers, and bake for 30 minutes at 190°C. Sprinkle with parsley.

You can prepare the stuffing a day ahead. Swap the mushrooms for grated carrot or zucchini.

Nutrition information per serving

Per servingAmount
Calories550 kcal
Protein22.1 g
Carbs72.9 g
of which sugars23.2 g
Fiber19.5 g
Fat13.7 g
of which saturated1.3 g
Salt0.1 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 18% of the energy, carbs 58%, and fat 25%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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