Vegetarian Stuffed Peppers 🫑

Ingredients 🛒:

• 4-5 large peppers (any color, tops cut off and seeds removed)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves, garlic

• 1/2 cup cooked, white or brown

• 1 cup cooked lentils, green or brown

• 1 cup canned chopped tomatoes

• 1/2 cup canned corn

• 2 cups baby spinach, chopped

• 1 tsp garlic powder

• 2 tsp cumin

• 1 tsp oregano

• 1/2 tsp red pepper flakes, optional

• Salt and black pepper, to taste

• 1 cup of vegan cheese, grated

• Fresh parsley, for garnish

Instructions 🧑‍🍳:

• Preheat your oven to 375℉(190℃). Slice the peppers in half lengthwise and remove the sides and inside edges, then set aside.

• In a large bowl, combine the cooked rice, lentils, spinach, canned corn, cumin, oregano, garlic powder, and optional red pepper flakes.

• Drizzle the mixture with olive oil and add salt and pepper to taste. Mix well.

• Scoop the stuffing mixture into the pepper, pressing it down with every spoonful. Continue until the mixture is heaping over the edges. Sprinkle the top with grated cheese.

• Place the stuffed peppers in a baking dish and bake for 20-30 minutes or until the cheese is starting to brown or the pepper is cooked through.

• Allow the peppers to cool for 10 minutes. Add toppings if desired and enjoy!

Want to watch the Video 🎥?

Watch how it's made on my Pinterest 👇!

Calorie count (Per serving)

Approx. 270-300 calories per stuffed pepper....

How To Serve 🍴

• Serve warm with a drizzle of olive oil or vegan yogurt.

• Pair with roasted vegetables, avocado salad, or garlic bread.

Ingredient Modifications & Substitutions

• Swap rice for quinoa or couscous for extra protein.

• Use canned lentils for a quicker prep time.

• Replace corn with green peas or diced zucchini.

• You can also use kale or Swiss chard instead of spinach.