Lentil Stuffed Peppers
Delicious vegan lentil stuffed peppers are perfect for a busy weeknight, packed with veggies and legumes.
Servings: 6 stuffed pepper halves
Equipment
Ingredients
- 3 bell peppers halved and de-seeded
- 2 tbsp olive/sunflower/coconut oil
- 1 large onion diced
- 1 zucchini quartered and then diced
- 1 large bell pepper diced
- 1 package steamed ready to cook lentils (17.63 ounces- find in your grocer's refrigerated salad section)
- 3 tsp smoked paprika
- 3 tsp cumin
- 1 tsp turmeric
- 2 tsp cayenne pepper
- 2 tsp chili powder
- 2 tsp garlic powder
Instructions
- In a large pan on medium high heat, add onion and cook until soft.
- Add zucchini, diced bell pepper and continue to cook until soft and slightly browned.
- Add lentils and spices and continue to cook until vegetables are browned and spice mixture has completely mixed.
- You may need to add a little more oil or a little water if your veggies aren't giving off a lot of water. Don't drown it- just add a little bit at a time until you have a good consistency, like you would with taco seasoning.
- Add mixture to halved peppers and bake at 350 until peppers are soft, about 20 minutes.
- If you aren't following a vegan diet, you could add some sharp cheddar cheese as a delicious topping (my kids love anything with cheese- it's a good way to get them eating things they wouldn't otherwise.)
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 54mg | Fiber: 5g | Sugar: 4g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
