How To make Lentil Stuffed Peppers
2/3 c Red lentils
4 tb Vegetable oil
4 md Green bell peppers
1 ts Cumin seeds
2 Onions, chopped
2 Green chilies
1 1 inch piece ginger, grated
1 tb Ground coriander
1 1/4 c Water
Salt & pepper 2 tb Chopped cilantro
Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.
How To make Lentil Stuffed Peppers's Videos
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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Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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How to Make Vegan Stuffed Peppers - 3 Ways
Today we are showing you how to make the ultimate vegan stuffed peppers with not 1, not 2, but 3 different, epic recipes! No matter what type of food your family loves, you will find an option here!
Options include:
1-Vegan Chorizo Mexican Stuffed Peppers
2-Vegan Italian Stuffed Pepper aka Pizza Stuffed Peppers
3-Tuscan Style Vegan Stuffed Peppers
Which one do you want to try first?
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Best Vegan Lentil and Rice Stuffed Peppers
Hello Everyone :) Thank you for waiting and coming to see my new video!
Today's recipe is a delicious ... Vegan Lentil and Rice Stuffed Peppers!
A must-try vegan recipe for stuffed peppers with a delicious and moist mix of rice, lentils, spices, garlic, and herbs!
-I hope you like it and as usual, I show you every step of the way!
Full recipe here:
Ingredients:
3 tablespoons of olive oil
6 medium-size bell peppers
1 cup of white rice
1/2 cup of red lentils
1 chopped large onion
2 cups of shredded carrots
1 and 1/2 teaspoon of salt
1 bay leaf
2 cups of water (to pre-boil the rice and lentils)
1/2 teaspoon of paprika
1/2 teaspoon of cumin
1/2 teaspoon of ground black pepper
1 bunch of chopped fresh cilantro
1 sprig of fresh thyme
1 whole head of garlic cloves
3 cups of tomato sauce
1/2 cup of vegan sour cream
3 liters of water (or enough to cover the stuffed peppers in a pot)
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Roast peppers stuffed with herbs and lentils (Vegan)
This recipe is from Waitrose Food magazine (can’t remember the issue).
Roast peppers stuffed with herbs and lentils:
Ingredients:
5 large romano peppers (I used bell peppers)
5 tbsp extra virgin olive oil
½ red onion (I used a whole one)
1 lemon juiced
250g cherry tomatoes
250 grams puy lentils (I used tinned green lentils x2)
1 garlic clove
1 large handful of mint
1 large handful of flat leaf parsley
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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