Vegan Gluten Free Stuffed Bell Peppers

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Here is a great Vegan Gluten Free dinner recipe for Stuffed Peppers! Stuffed Peppers are one of my favorite dishes when there starts to get a chill in the autumn air.

This looks so yummy all I need to add is some Daiya Cheese Shreds melted on top. Gotta have my faux dairy fix you know!  I also consider this one of my favorite comfort foods.

Daiya is a dairy free cheese substitute which can be found at most grocery stores.  They have such  a nice variety of  gooey cheesy flavors!  You have to try them.

What other kind of goolosh dish can you think of to put in a bowl on a cold snowy night and eat as comfort food?

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Vegan Stuffed Bell Peppers

A tasty weeknight dinner full of flavor

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dinner

Cuisine: American

Servings: 4 servings

Calories: 331kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• 4 Bell Peppers make sure you chose ones with Flat Bottoms
• 1 Tbsp Olive Oil
• 1 Large Red Onion chopped
• 2 garlic Cloves crushed or 2 Tbsp Minced Garlic
• 1/2 cup chopped carrots
• 1/2 cup uncooked rice
• 1/2 cup uncooked lentils
• 2 cups water
• 1 Tsp Cumin
• 1/2 Tsp Paprika
• 1/2 Tsp Cajun Seasoning
• 1 Tbsp GF Soy Sauce I use Ohsawa Organic Tamari
• 1/2 cup canned/frozen corn
• Sauce for pouring over filled Peppers
• 28 oz can Tomato Sauce Italian Blend(Divided in half)

Instructions

• Stuffing Mixture for Peppers
• In Medium Saucepan, Combine Olive Oil, Garlic, and Onion. Saute until onions are soft.
• Add Carrots and cook for a few minutes.
• Add Rice, Lentils, Water and 14 oz Tomato Sauce.
• Mix well to combine.
• Add Cumin, Paprika, Cajun Seasoning, and Soy Sauce to mixture.
• Stir in and bring to a boil over medium heat.
• Once the mixture boils, reduce heat and simmer for 20-30 minutes until rice and lentils are cooked.
• Add corn to cooked mixture.
• Peppers
• While the mixture is cooking, Bring a large pot of water to boil.
• Wash peppers and cut off tops.
• Remove Seeds.
• Boil for 3-5 minutes and then place in shallow baking dish.
• Separate mixture into peppers.
• Sauce:
• Pour Sauce over peppers and cook on 350* for 20 minutes.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 331kcal | Carbohydrates: 60g | Protein: 13g | Fat: 5g | Sodium: 801mg | Potassium: 1361mg | Fiber: 15g | Sugar: 15g | Vitamin A: 7540IU | Vitamin C: 171.8mg | Calcium: 78mg | Iron: 5.5mg

Bio for Gwen M: I am a stay at home mom to a 9-year-old daughter and 14-year-old step-son. I have been married for 10 years and each day brings new adventures in our relationship. I am beginning my journey into home schooling and really love the flexibility that staying home offers me. One of my favorite things to do is cook. I love having my children right along side of me because it opens their minds and taste buds to new things. I am new at cooking Gluten and Dairy Free and have surprisingly found many great recipes my whole family loves.  You can find me on Twitter and Pinterest.

 What do you use for the filling of these Vegan Gluten Free Stuffed Peppers?