This recipe comes from our intern, Delaney. She loves creating affordable, plant-based meals for herself and is excited to share her creations for you to enjoy!
These stuffed peppers rely on tomato-based salsa to add a punch of flavor into this classic dish. Using your favorite salsa, you can make these peppers pack a spicy punch or a mild heat.
This dish uses lentils as a protein. Ground beef, or a vegan ground beef substitute, would also taste great as the protein in these peppers. For those using meat in this dish, add your cooked meat into the pan in place of lentils. I also use vegan mozzarella-style cheese to top these peppers, but regular cheese would work perfectly in this recipe.
6 green bell peppers
2 cups cooked lentils
2 cups cooked brown rice
2 cups salsa
1 white onion
1 clove garlic
1 T salt (or as desired)
1 T black pepper (or as desired)
½ cup vegan mozzarella-style shredded cheese
4 T neutral oil
Preheat your oven to 400℉. Line a baking sheet with parchment paper and set aside.
Cut the tops off of your green peppers, removing the stem. Scoop out the seeds from the pepper and brush them with 3 T oil.
Dice your onion and mince your garlic.
On medium-high heat, add your onion into a pan. Drizzle with a T of oil and cook until tender.
Add your minced garlic or 2 T pre-minced garlic to the pan, allowing it to cook for 2 minutes and stir occasionally.
Add your salsa, salt and pepper to the pan, stirring until incorporated. Allow it to cook for 2 to 3 minutes.
Add your lentils and rice to the pan, stirring until incorporated. Allow it to cook for 3-5 minutes. Remove it from the stove.
Spoon the mixture into the peppers, filling them until there is ½ an inch of space in the top of the pepper.
Place the peppers in the oven for 20 minutes. After 20 minutes, remove the peppers and top them with shredded mozzarella-style vegan cheese.
Place the peppers back in the oven for 15 minutes. After 15 minutes, remove the peppers from the oven and allow them to cool for 3-5 minutes. Enjoy!