So apparently Spring is making us want to stuff things… 😆 Yesterday we had gorgeous feta stuffed zucchini boats, today we’re going full on veggie with these Vegan Lentil Stuffed Bell Peppers. Who needs meat or dairy when you have the lovely taste of roasted peppers combined with lentils, garlic, smoked paprika, cumin, cilantro and a hint of warming cinnamon, all in one dish? Lentils are an excellent source not only of protein but also of iron, which especially women are often deficient in. If you’re not a huge legume lover, we think we can convert you with this dish, so give it a try! After all, delicious + healthy = happy, right? ☺️
Ingredients
Makes 4 stuffed Bell Peppers
4 same sized bell peppers. We usually don’t discriminate when it comes to the shape of our veggies, but try and find some that will stand up by themselves, so without a pointed end.
1 large shallot, minced
2 cloves garlic, minced
8 oz (230 g) Baby Bella mushrooms, stems removed and chopped
3 carrots (the long slender kind, not the huge, cattle feeding kind)
8 oz (250 g) precooked lentils
1 tsp chili pepper flakes
1/2 tsp smoked paprika powder
1/4 tsp ground cumin
2 pinches ground cinnamon
1/4 tsp ground turmeric
1 tsp salt, divided
freshly ground pepper
extra virgin olive oil
2 tbsp chopped cilantro for garnishing
Instructions
Preheat oven to 400 F (205 C). Warm a tablespoon of olive oil in a large saucepan. Sauté the shallots, garlic, mushrooms, carrots, lentils, 1/2 tsp of salt (only 1/2 tsp, we’ll need the other 1/2 tsp in a bit!) and all the other spices except the cilantro and ground pepper on medium heat until the carrots are slightly done. Since they take the longest, these should be your benchmark. Set aside. Cut the tops off the bell peppers and remove the seeds and ribs. Cut the stem out of the lid carefully. Make a mixture of the remaining 1/2 tsp of salt, 1 tablespoon of olive oil and about 1/4 tsp of freshly ground pepper. Using a basting brush, brush the insides of the peppers with this mixture, so they are just coated. Then spoon each pepper full to the brim with the lentil mixture. Put the lids back on the peppers. Place the peppers in a small baking dish, cover tightly with tin foil and bake for 30-35 minute of until the peppers are just soft. Remove tin foil and broil for 5-6 minutes or until you have a nicely browned top. Remove from oven, sprinkle with the chopped cilantro and serve!
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