new years- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Vegan Lentil and Vegetable Stuffed Bell Peppers

In the realm of plant-based cooking, creativity knows no bounds. Today, we embark on a culinary adventure with a recipe that celebrates the simplicity and exquisite flavors of nature – Vegan Lentil and Vegetable Stuffed Bell Peppers. These vibrant, nutrient-packed bell peppers serve as colorful vessels for a delectable filling of lentils, vegetables, and aromatic spices. This dish not only captivates the senses with its vivid presentation but also nourishes the body with a symphony of wholesome ingredients. Join us in the kitchen as we explore the art of crafting a satisfying and nutritious vegan meal that will undoubtedly become a staple in your plant-based repertoire.

 

Ingredients:

  • 4 large bell peppers, any color
  • 1 cup dry green or brown lentils, rinsed and drained
  • 2 ½ cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa or rice
  • Fresh parsley for garnish

 

new years- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Instructions:

  1. Prepare the Bell Peppers:

    • Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them in a baking dish.
  2. Cook the Lentils:

    • In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 25-30 minutes or until the lentils are tender but not mushy. Drain any excess liquid.
  3. Sauté the Vegetables:

    • In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another 1-2 minutes. Stir in diced carrot, zucchini, and cherry tomatoes. Cook until the vegetables are slightly softened.
  4. Season and Combine:

    • Sprinkle ground cumin, smoked paprika, dried oregano, salt, and pepper over the vegetables. Stir to combine. Add the cooked lentils and cooked quinoa or rice to the skillet, mixing well to create a flavorful stuffing.
  5. Fill the Bell Peppers:

    • Spoon the lentil and vegetable mixture into each bell pepper, pressing down gently to pack the filling. Replace the pepper tops.
  6. Bake:

    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
  7. Garnish and Serve:

    • Once done, remove the stuffed bell peppers from the oven. Garnish with fresh parsley for a burst of color and added freshness. Serve the peppers hot, and enjoy the delightful combination of flavors and textures.
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