Sarah and I were invited to a family dinner a few weeks ago where we were the only two vegans. We didn’t want to show up and be like, “what can we eat??” so we decided to bring a homemade dish: vegan stuffed bell peppers.
Sarah, being the amazing women she is, knew she could come up with a delicious recipe that would be loaded with protein and be very tasty and filling.
Since I hadn’t had a vegan stuffed pepper in a few years, I thought, “yeah, that sounds like a great plan.”
And wow, these turned out delicious!!
Vegan Stuffed Bell Peppers
- Cooking Tin
- 6 bell peppers red, orange, yellow are best
- 1 large onion
- 5 containers white mushrooms
- 1 handful parsley
- 1 32 oz box of vegetable broth
- 1 can diced tomatoes I used fire-roasted
- 1 cup uncooked lentils
- 1 cup uncooked rice
- 1 bottle tomato sauce I chose DeLallo b/c of minimal ingredients
- nutritional yeast to taste
- seasonings (rosemary, basil, salt, pepper, oregano, thyme) to taste
- Heat skillet w/ minimal oil.
- Add chopped onion and cook until browned.
- Add chopped mushrooms and parsley to cook down.
- Slowly add vegetable broth throughout the process to avoid burning.
- When cooked down, add diced tomato. Make sure to strain out liquid from can.
- Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
- * If mushrooms gave off too much liquid, you can strain out the water.
- Cook rice in separate pan. When done, add to skillet.
- At this point, the mixture in the skillet will be "pasty."
- Add sauce + seasonings.
- Mix in nutritional yeast.
- Cut bell peppers in halves. Fill peppers with finished skillet mixture.
- Fill bottom of tin with sauce and place bell peppers into tin. Cover with more sauce.
- Cook at 475 degrees for about 30 minutes.
- Remove from oven and top with more nutritional yeast.