Private Selection Restaurant Style Salsa Medium Original Description
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The Original!
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Medium
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Kosher
Original Recipe. The classic flavors or vine-ripened tomatoes with roasted jalapeno peppers, onion, garlic & spices.
Directions
Refrigerate after opening.
Free Of
Sesame seeds, crustaceans, wheat, eggs, fish, soybean, milk, tree nuts and peanuts.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: 23
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 210 mg | 9% |
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| Total Carbohydrate | 2 g | 1% |
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| Sugars | 1 g | |
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| Protein | 0 g | |
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Other Ingredients: Tomatoes (tomatoes, tomato juice), tomatoes (tomatoes, tomato puree, salt), tomato puree (water, tomato paste), roasted jalapeño peppers, onion, Contains less than 2% of distilled vinegar, salt, cilantro, dehydrated garlic, sugar, spice, natural flavor.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Lentil Stuffed Peppers (Vegan)
[vc_row][vc_column][vc_column_text]Dinner’s looking vibrant, hearty and totally satisfying with these easy lentil stuffed peppers. Bell peppers are roasted until just tender then filled with a zesty, protein-packed blend of lentils, rice, salsa and fresh cilantro. It’s a cozy, all-in-one meal that checks every box: flavor, nutrition and that irresistible oven-baked comfort. Whether you’re looking for a plant-powered weeknight dinner or a delicious way to get more veggies on your plate, this simple recipe brings bold taste and feel-good ingredients to the table — no meat required!
Lentil Stuffed Peppers (Vegan)
- 4 bell peppers (tops cut off and seeds removed)
- 1 shallot (chopped)
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup white rice
- 1 cup lentils
- 3-1/2 cups water
- 1/2 cup restaurant style salsa
- 2 Tbsp. fresh cilantro (chopped)
- Preheat oven to 400 degrees F.
- To prepare peppers, cut tops off and remove inner membrane and seeds. Bake unfilled peppers 25 minutes.
- To make filling, sauté shallot in olive oil for 5 minutes. Add salt and pepper to shallots. Then add water, rice and lentils. Bring to boil then cover and simmer 15 minutes.
- When lentils and rice are done cooking, stir in salsa, cilantro and salt.
- Remove peppers from oven and fill each pepper with ¾-1 cup lentil and rice filling.
- Bake an additional 15 minutes until peppers are cooked to preference.
Grab these ingredients and more for plant-based recipes at Vitacost.
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