Vegan Stuffed Peppers

Serves 1
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Directions

  1. 1Sauté the diced yellow onion in a pan.
  2. 2Add the tomato paste and chopped mushrooms.
  3. 3Add nutritional yeast, minced garlic, and Italian seasoning blend.
  4. 4Add white rice and lentils.
  5. 5Add diced tomatoes and low-sodium vegetable broth, then stir to combine.
  6. 6Cut the bell peppers in half lengthwise and core them.
  7. 7Place the halved bell peppers in a baking dish with water.
  8. 8Season the bell peppers with black pepper and oil.
  9. 9Pre-roast the peppers until tender.
  10. 10Stir the lentil and rice mixture until thickened.
  11. 11Stuff the pre-roasted peppers with the filling.
  12. 12Top with vegan cheese.
  13. 13Bake until the cheese is melted.
  14. 14Garnish with chopped parsley.

Ingredients

  • 2 tablespoons olive oil
  • 0.5 yellow onion
  • 4 ounces mushrooms
  • 1 tablespoon tomato paste
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons Italian seasoning blend
  • 1 tablespoon nutritional yeast
  • 15 ounce can petite diced tomatoes
  • 0.5 cup dry lentils
  • 0.5 cup white rice
  • 1.25 cup low-sodium vegetable broth
  • 0.5 teaspoon kosher salt
  • 3 bell peppers
  • 0.5 cup vegan mozzarella cheese
  • 2 tablespoons chopped parsley
  • black pepper
  • oil
  • water

Equipment

frying panwooden spoonknifebaking dish

Tips

  • Browning the tomato paste is the key to extra umami.
  • Pre-roast the bell peppers to ensure they are tender.