These beautiful lentil stuffed peppers were so easy to make, and the stuffing is so tasty that you can almost forget how healthy they are.
First cut the tops from the peppers. I used yellow and red but any color will do. Discard the seeds and the membranes. Throw out the stems and cut up the tops to be added to the filling later. Cook the whole peppers, uncovered, in boiling water for 5 minutes, then invert to drain them well. I place them on a paper towel and just let them sit while I work on the stuffing.
The filling is cooked in a large skillet. The recipe called for 4 cups of cooked lentils, which is approximately 2 cups of dry lentils. I use green lentils and cook them in my rice cooker. In the rice cooker I combine 2 cups of dry lentils with 5 cups of water. Make sure your rice cooker is large enough to accommodate that quantity. I have used a small rice cooker in the past and needed to do the lentils in batches. They can always be prepared on the stove according to the package instructions. If you cook up more lentils than you need, they can be refrigerated for up to a week. I typically have cooked lentils in my fridge for use in buddha bowls.
Vegan cheese is optional, I typically use nutritional yeast. Mushrooms are also optional, if I have some on hand I toss them in, if not I just leave them out. Stuffed peppers pair nicely with a green salad, for a filling family dinner. Enjoy!
Plant-Based Lentil Stuffed Peppers
A delicious stuffed pepper recipe that is packed with nutrients and filling for the whole family
• 6 large peppers
• 1 large onion, diced
• 2 cans chili ready diced tomatoes
• 4 cups cooked lentils
• 8 ounces chopped mushrooms (optional)
• 2 tsp. Worcestershire sauce
• 1 can tomato sauce 15 ounces
• 1/3 cup nutritional yeast + extra to sprinkle on top
• no salt seasoning
• vegan shredded cheese (optional to sprinkle on top)
- Cut tops from peppers; discard seeds and membranes. Chop up the tops. Set aside.
- Cook the whole peppers; uncovered in boiling water for 5 minutes. Invert to drain well. Sprinkle insides lightly with no salt seasoning.
- In a skillet cook onion, chopped up pepper tops, garlic and mushrooms (if desired) until tender. Use water as needed to prevent sticking.
- Add cooked lentils, diced tomatoes, tomato sauce, Worcestershire sauce and nutritional yeast . Bring to boiling and simmer for 15 minutes
- Stuff peppers with lentil mixture.
- Place in a baking dish. Sprinkle with additional nutritional yeast, or vegan cheese if desired. Bake, covered in a 350° oven for 30 minutes.