Stuffed Lentil Peppers (Printer-Friendly Layout)
Peppers get stuffed with a hearty lentil mix and fresh veggies, then baked until comforting and totally plant-based.
# Ingredients You'll Need:
→ Main Components
01 -
400g can diced tomatoes, keep the juice
02 -
2 cups veggie broth, low salt
03 -
1 cup green or brown lentils, rinsed
04 -
1 stalk celery, chopped fine (around 50g)
05 -
1 medium carrot, grated or chopped small (about 75g)
06 -
2 garlic cloves, minced up
07 -
1 large onion, diced small (about 1 cup)
08 -
1 tablespoon olive oil, extra virgin
09 -
4 big bell peppers, any color, sturdy bottoms so they stand up
→ Seasonings and Herbs
10 -
Salt and fresh black pepper, just add as much as you like
11 -
0.25 teaspoon red chili flakes, if you want some heat
12 -
0.5 teaspoon smoked paprika
13 -
1 teaspoon dried basil or 1 tablespoon fresh, chopped
14 -
1 teaspoon dried oregano or 1 tablespoon fresh, chopped
→ Finishing and Toppings
15 -
0.25 cup nutritional yeast or vegan Parm, totally optional
16 -
0.5 cup breadcrumbs (panko or regular, go gluten-free if you need)
17 -
0.5 cup chopped fresh parsley, split up for mixing and garnish
# Step-by-Step Instructions:
01 -
Take baking dish out of the oven. Wait a few minutes for everything to cool a bit. Sprinkle the last of the chopped parsley over each one and plate them up, one pepper for everyone.
02 -
Cover the dish with foil and pop it in the oven for 30 minutes. Then take off the foil and cook 10 to 15 more minutes till the top's golden and peppers are soft.
03 -
If you feel like it, mix breadcrumbs with vegan Parmesan or nutritional yeast. Sprinkle that crunchy goodness on top of the peppers before baking.
04 -
Stand up the cleaned out peppers in a baking dish and fill them to the top with hot lentil stuffing.
05 -
Mix in half the chopped parsley to your lentil mixture. Taste it and toss in a bit more salt or pepper if you think it needs it.
06 -
Now pour the lentils into your pan. Add tomatoes and all their juice, broth, oregano, basil, smoked paprika, chili flakes, salt and pepper. Give it a good stir, let it bubble, then turn down the heat and keep it uncovered till the lentils are cooked through—about 25 to 30 minutes and the sauce should be pretty thick.
07 -
Start by heating olive oil in a big pan over medium. Throw in the onion and let it get soft for about 3-4 minutes. Now add carrot, celery, and garlic. Cook everything together for 3 more minutes stirring now and then.
08 -
Switch your oven on to 190°C. Cut the tops off your peppers, pull out the seeds and bits inside, then try to keep them whole for maximum stuffing room.
# Extra Tips and Tricks:
01 -
Pick wide, flat-bottom peppers so you don't have to fuss getting them to stand up.
02 -
Any extra filling? Scoop it over some rice or enjoy by itself.
03 -
Use fresh basil and oregano if you've got them for even better flavor.