Vegan Stuffed Bell Peppers
A tasty weeknight dinner full of flavor
Servings: 4 servings
Calories: 331kcal
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