Vegan Stuffed Peppers
Ingredients
The filling
-
2
tablespoons
extra virgin olive oil
-
1
small
yellow onion, chopped
-
½
cup
lentils
-
½
cup
uncooked quinoa
-
2
teaspoons
Italian seasoning
-
½
teaspoon
kosher salt
-
¼
teaspoon
red pepper flakes
-
2
cloves
garlic, minced
-
1
cup
low sodium vegetable broth
-
1
15-ounce can
fire-roasted diced tomatoes
-
½
cup
chopped sun-dried tomatoes
-
3
tablespoons
nutritional yeast
The peppers
Optional toppings
-
¼ to ½
cup
non-dairy mozzarella cheese or cashew cream
-
2
tablespoons
chopped fresh basil or parsley
Instructions
- Heat 1 tablespoon of oil in a pot and sauté the onion until softened.
- Add garlic, Italian seasoning, salt, and red pepper flakes, cooking until fragrant.
- Stir in lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes; bring to a boil and simmer for 25 to 28 minutes.
- Preheat the oven to 400°F and prepare a baking dish with water.
- Slice the bell peppers in half, remove seeds, and arrange in the baking dish with oil and salt.
- Bake the peppers for 20 minutes.
- Combine the cooked filling with the peppers, adding optional cheese on top if desired.
- Bake for an additional 5 to 10 minutes until the peppers are tender.
- Garnish with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
188
Total fat
5g
Total carbohydrates
29g
Total protein
9g
Sodium
54mg
Cholesterol
0mg
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