By Plant-based lentil stuffed peppers! 🌶 🌱 One of my favorite meals ever as a kid, now without the meat 😉 You can use any plant protein of choice/meat substitute (i.e. beans, tempeh/tofu, quinoa, etc.) but I used lentils for these! The spices used are really important to bring out the Mexican-style taco flavor 😍 top with your favs like cheese, sour cream, + avocado (even better to have today to celebrate national 🥑 day) 🎉
Lentil Stuffed Peppers
Ingredients:
3 bell peppers, any color
1 cup brown lentils (I used pre-cooked ones from @traderjoes)
1 tsp coriander
at least 1 clove garlic
1 small yellow onion, diced
1/2 tsp dried oregano
1 1/2 tsp cumin
8 oz tomato sauce (or more to make thicker)
* optional chili powder & red pepper for extra heat 🔥
Instructions:
- Preheat your oven to 350F.
- In a small pot, heat oil over medium heat and cook the onion until soft. Add the spices here!
- Add the tomato sauce to the pot and stir in the lentils until it thickens. Adjust flavors to preference.
- While the sauce is thickening up, cut peppers in half lengthwise and remove the seeds. Place peppers face up on a baking sheet face up and fill each one with the lentil sauce. Bake until the peppers soften ~ about 30 min. Serve immediately 😊 I personally had tri-color quinoa and sweet corn on the side!
