Vegan Lentil & Potatoes Stuffed Peppers || I never eaten such a Delicious Stuffed Peppers
Vegan Lentils & Potato Stuff Baked Peppers
4 Large sweet Peppers
Lentil & Potato Stew
1 Cup Lentils
1 1/2 water to boil lentils
13 oz coconut milk
1/2 large onion
1 scotch bonnet pepper
2 chopped potatoes
2 Bay Leaves
2 sprigs of thyme
7 Crushed pimentos
Vegan Shredded Cheese
3 dashes of turmeric powder
Old Bay
No Salt seasoning
Pink Salt* Optional
Sauté mushrooms
5 chopped Bella Mushrooms
4 cloves of garlic
1 handful of grape tomatoes
1/2 diced sweet peppers
2 Scallions
Dry Seasonings
Old Bay
Kirkland no salt seasoning
1. Cook Lentils and Potatoes
2. Sauté Mushrooms
3. Combine lentils and mushrooms
4. Wash, and remove stems of large bell peppers
5. Lightly oil and stuff peppers
6. Top with Vegan cheese
7. Bake for 30 mins at 350 degrees
Turkey and Lentil Stuffed Bell Peppers
This is just one epic way to make vegetables more interesting. Fill your red peppers up with a delicious turkey and lentil filling, cook it, melt some cheese over it, serve with tomato sauce and you'll be laughing. This is also the perfect dish to have for leftovers.
Recipe:
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Lentil Stuffed Peppers
Stuffed peppers are a classic comfort food but are wondering how to make then vegetarian? This easy recipe swaps the beef for lentils and brown rice for a tasty filling that will be a hit at dinnertime.
It's perfect for weeknights and you can even prep some of it ahead of time so it cooks up more quickly. Check it out and watch all that goes into making this tasty dish.
Find the full details and list of ingredients in the recipe card ➡️
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HEALTHY VEGAN STUFFED PEPPERS [LOW CALORIE + GREAT FOR MEAL PREP] | PLANTIFULLY BASED
Hi my friends! Happy 2019! I missed you all so much. I am here with a healthy recipe to help us all out after too much indulging over the holidays haha. Thank you all for watching xoxo.
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INGREDIENTS
1 cup white rice (or quinoa, couscous, brown rice)
2 cups of water
1 cup vegan ground beef crumbles (or lentils)
1 cup frozen peas
1/2 cup onion, chopped
1 cup sauce
1/4 tsp black pepper (or to taste)
1/4 tsp garlic powder (or to taste)
pinch of salt (or to taste)
1/4 cup water
1/4 cup breadcrumbs (optional) *use GF breadcrumbs or omit if you are GF
1/4 cup vegan parmesan (optional)
5 whole bell peppers
1 tbsp olive oil (or if oil free water/veggie broth)
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Healthy VEGAN STUFFED PEPPERS - Vegan | Gluten-Free | QUICK AND EASY ????
Hi Lovlies!
MORE lentils. AHHH. ???? Yes. This recipe is quick and easy and you can play with it to make more variations depending upon your time. ???? Some days you are just in a rush and want a healthy, quick, easy, vegan, gluten-free dish! Here it is. ???? This is a quick and delicious baked vegan stuffed pepper recipe that will keep you full all day long!
Lentils have a delicious, meaty or nutty flavor, without adding meat - and are very heart healthy and packed with fiber.
They are a great lower calorie and low fat source of protein and perfect for fueling up when sticking to a vegan diet! Lentils go well with a wide variety of flavors, so don't be afraid to try different things out.
RECIPE BELOW...
If you love this delicious easy recipe please give it a five star review and help me share on facebook and pinterest!
Here are the videos I mentioned:
Lentil pancake / Lentil bread Gluten Free / Dairy Free / Vegan - Healthy & Easy
#veganglutenfree #glutenfree #glutenfreevegan #spicedfoods
#glutenfree #glutenfreerecipes #veganrecipes
HERE IS THE LINK TO THE VEGAN GLUTEN FREE PANCAKE RECIPE:
ALL PRODUCTS AND RECIPE DETAILS BELOW!
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Vegan Gluten Free Healthy Stuffed Peppers
Lentil Stuffed Peppers
YIELD: 6 STUFFED PEPPER HALVES
LENTIL STUFFED PEPPERS
prep time: 15 MINUTES
cook time: 35 MINUTES
total time: 50 MINUTES
INGREDIENTS
3 bell peppers, washed and halved
2 tablespoon olive oil
1 large onion, diced (optional)
2 cups lentils
4 cups water
2 cups basmati rice
10 oz kalamata olives
32 oz Tomato Sauce - fresh or jar tomato sauce
salt /pepper/ garlic seasoning/ herbs
DIRECTIONS
In a medium pan on medium high heat, cook 2 cups lentils and 4 cups water for 20 minutes. Then add in basmati or any other kind of rice. I used frozen rice.
Prepare any other add-ins like onions, garlic, peppers. Put sauce, rice, lentils and onions or add-ins into a casserole dish in the oven 350 for 15 minutes. Folding ingredients regularly.
Then take out casserole dish and add everything together with tomato sauce and scoop into halved peppers and bake at 350 until peppers are soft, about 20 minutes.
You may need to add a little more oil or a little water if your veggies aren't giving off a lot of water. Don't drown it- just add a little bit at a time until you have a good consistency.
Take out of oven. Garnish with extra sauce and kalamata olives and herbs.
ENJOY!!!
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© Copyright 2023 SPICED
This content is strictly the opinion of Rebekah Aramini Lupo and SPICED and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions or beginning and exercise program. Neither Rebekah Aramini Lupo, Rebekah's Kitchen, nor the publisher of this content take responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any exercise nutrition, supplement or lifestyle program.
0:00 Introduction
0:30 LENTIL STUFFED PEPPERS EASY AND QUICK
1:30 2 CUPS GREEN LENTILS WITH 3 CUPS WATER
1:39 COOK IN A SAUCE PAN MEDIUM HEAT
1:48 ADD 2-3 CUPS BASMATI RICE (FROZEN) WITH COOKED LENTILS
2:41 OPTIONAL ADD-INS: SAUTEED PEPPERS AND ONIONS
3:06 OPTIONAL ADD-INS: BASIL, SALT, BLACK PEPPER, OLIVE OIL
3:28 VARIATION ADD-INS (AUTUMN VERSION): PUMPKIN, SWEET POTATO, BUTTERNUT SQUASH, KALE, CARROTS, CABBAGE
4:32 FILL PEPPERS WITH MIXTURE OF SAUCE, RICE, LENTIL AND ANY EXTRAS
5:26 TOP WITH SAUCE AND KALAMATA OLIVES, MORE HERBS
lentil stuffed peppers
lentil stuffed peppers
Simple and savory, these lentil stuffed peppers are an easy to make vegan dinner idea, perfect for cold nights
Ingredients
1/2 cup of dried lentils
1/2 cup of wild rice
2 tsps of onion powder
1 tsp of oregano
1 tsp of paprika
2 tbsps of nutritional yeast
1 tbsp of tomato paste
1 tbsp of reduced sodium soy sauce
4 red bell peppers
1 cup of vegan mozzarella cheese
Fresh parsley for garnish
Directions
1. Preheat oven to 400F.
2. Strain and rinse lentils. Add to a small pot and cover with water. Boil for approximately 15 minutes, or until no excess water remains. Set aside and let cool.
3. Add wild rice to a small pot and cover with water. Boil for approximately 15-20 minutes, or until no excess water remains. Set aside and let cool.
4. While rice and lentils are cooking, slice tops off of peppers and remove all seeds. Add to a baking dish and set aside.
5. Once lentils and rice have cooled, add to a mixing bowl. Add in onion powder, oregano, paprika, nutritional yeast, tomato paste, and soy sauce. Mix well.
6. Portion mixture equally into peppers and top with vegan cheese. Cover and bake for 30 minutes.
7. Remove from oven and uncover.
8. Once cooled, garnish with fresh parsley and enjoy!
Full Recipe:
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