Vegan Stuffed Peppers (Print Version)
Ingredients:
01 -
4 large bell peppers, any color (red, yellow, orange, or green).
02 -
2 tablespoons olive oil.
03 -
Salt and pepper, to taste.
04 -
1 cup quinoa, rinsed and drained.
05 -
2 cups water or vegetable broth.
06 -
1 cup brown or green lentils, rinsed and drained.
07 -
1 small onion, finely chopped.
08 -
3 cloves garlic, minced.
09 -
1 cup fire-roasted canned tomatoes, diced.
10 -
1 cup chopped fresh tomatoes (or 1 can of diced tomatoes).
11 -
2 tablespoons olive oil.
12 -
2 teaspoons dried Italian seasoning.
13 -
1 teaspoon smoked paprika (optional).
14 -
1/2 teaspoon salt.
15 -
1/4 teaspoon black pepper.
16 -
1/4 cup chopped fresh basil.
17 -
1/4 cup chopped fresh parsley.
18 -
1/4 cup sun-dried tomatoes, chopped (packed in oil, drained and chopped).
Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Cut the tops off the peppers and remove the seeds and membranes. Place them in a baking dish.
03 -
In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.
04 -
In a separate saucepan, bring the lentils and enough water to cover them to a boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender. Drain and set aside.
05 -
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
06 -
Stir in the cooked quinoa, lentils, diced tomatoes, olive oil, Italian seasoning, smoked paprika (if using), salt, and pepper. Cook for about 2-3 minutes to combine.
07 -
Stir in the chopped basil, parsley, and sun-dried tomatoes.
08 -
Stuff each pepper with the quinoa and lentil mixture, filling to the top.
09 -
Cover the baking dish with aluminum foil and bake for 25 minutes.
10 -
Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Notes:
01 -
Optional Toppings: You can top the peppers with cashew cheese, non-dairy mozzarella, fresh basil, parsley, thyme, Greek yogurt, or coconut milk yogurt.
02 -
Serve: Serve the peppers hot, garnished with your chosen toppings.
03 -
Prep in Advance: You can prepare the filling and cook the quinoa and lentils up to a day in advance. Store them in the refrigerator until ready to assemble and bake.
04 -
Freezer Friendly: Prepare and stuff the peppers, then freeze them before baking. Thaw overnight in the fridge and bake as directed.