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