New recipe: Bell peppers stuffed with vegetables and Liberté Yogurt
Recipe from nutritionnist Louise Lambert-Lagacé
Quantity: 4
Cooking time: 1h
Preparing time: 30 minutes
Ingredients
4 medium-sized green bell peppers
1 egg, beaten
1 cup cooked chickpeas (250 ml)
½ cup cooked brown lentils (125 ml)
¾ cup grated mozarella (175 ml)
1 small shallot, chopped
2 tablespoons chopped celery (30 ml)
1 tablespoon fresh chopped parsley (15 ml)
¼ cup Liberté plain yogurt (60 ml)
¼ teaspoon garlic salt (1 ml)
¼ teaspoon mustard powder (1 ml)
Salt and pepper, to taste
2 tablespoon grated parmesan (30 ml)
1 teaspoon paprika (2 ml)
Fresh parsley
Preparation
With a sharp knife, take off 1cm cap off each pepper. Empty the inside. Finely chop the edible part of the cap.Steam-cook bell peppers for 5 to 6 minutes. Put in a cooking plate. Mix chopped carrots and all the other ingredients (except parmesan, paprika and fresh parsley).
Sprinkle the inside of bell peppers with grated parmesan. Fill with chickpea and lentil mix.
Bake at 375 F or until tender. Before serving, sprinkle each bell pepper with paprika and garnish with fresh parsley.
