1 cup dried lentils
6 russet potatoes
1 green bell pepper, divided
2 Tablespoons olive (or vegetable) oil
½ cup onion, diced
½ cup carrot, diced
1 (15 ounce) can of tomato sauce
1 Tablespoon low sodium soy sauce
1 Tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon chili powder
Optional: top with shredded cheese, sour cream, or plain yogurt
Vegetarian Sloppy Joe Baked Potatoes
Servings: 6
Ingredients:
Directions:
- Cook lentils according to package directions.
- While lentils are cooking, scrub potatoes clean, pierce with a fork and microwave on high for 10 minutes, flipping once, until tender or bake them ahead of time in a 400-degree oven for 1 hour until soft.
- Heat oil in a pan over medium-high heat. Add the onion, carrot, and bell pepper, and cook, stirring, until tender (about 6 minutes). Add the tomato sauce with the remaining ingredients and cook on medium-low heat for about 15 minutes.
- When lentils are cooked, gently mix them into the tomato mixture and cook for about 5 minutes on low heat.
- Cut a slit into each baked potato, squeeze potato to make an opening, and top with the tomato/lentil mixture.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Vegetarian Sloppy Joe Baked Potatoes
Servings: 6
Ingredients:
1 cup dried lentils
6 russet potatoes
1 green bell pepper, divided
2 Tablespoons olive (or vegetable) oil
½ cup onion, diced
½ cup carrot, diced
1 (15 ounce) can of tomato sauce
1 Tablespoon low sodium soy sauce
1 Tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon chili powder
Optional: top with shredded cheese, sour cream, or plain yogurt
Directions:
- Cook lentils according to package directions.
- While lentils are cooking, scrub potatoes clean, pierce with a fork and microwave on high for 10 minutes, flipping once, until tender or bake them ahead of time in a 400-degree oven for 1 hour until soft.
- Heat oil in a pan over medium-high heat. Add the onion, carrot, and bell pepper, and cook, stirring, until tender (about 6 minutes). Add the tomato sauce with the remaining ingredients and cook on medium-low heat for about 15 minutes.
- When lentils are cooked, gently mix them into the tomato mixture and cook for about 5 minutes on low heat.
- Cut a slit into each baked potato, squeeze potato to make an opening, and top with the tomato/lentil mixture.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
6 serving per container
Serving size 1 baked potato
| Amount Per Serving | ||
|---|---|---|
| Calories | 310 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 470mg | 20% | |
| Total Carbohydrate 56g | 20% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 8g | ||
| Includes 2g Added Sugars | 4% | |
| Protein 12g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 53mg | 4% | |
| Iron 4mg | 20% | |
| Potassium 1150mg | 25% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.