Mushroom-sausage, lentils, and quinoa make up the filling for these savory plant-based stuffed peppers. Travel-friendly and easy to reheat, these peppers are great for meal prepping for the week ahead and packing for your lunch at the office.
I used my mushroom sausage combined with red lentils and red quinoa. You can substitute a combination of any legume you like with another grain. Rice, bulgar, or oats would all work.
When you shop, pick peppers that have a flat bottom and will stand up without support.
Plant-Based Stuffed Peppers
- 4 large green bell peppers
- 1 cup lentils
- 1/2 cup quinao
- 4 cups vegetable broth
- 1/4 cup onion, chopped
- 8 ounces mushrooms
- 1 clove garlic, minced
- 1 tsp fennel seeds
- 1 tsp sage
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- Step 1 Preheat oven to 350 degrees.
- Step 2 Slice the tops off the green peppers and remove the seeds. Set aside.
- Step 3 Add the lentils to a saucepan with 3 cups of vegetable broth, bring to boil then reduce heat, and simmer 15 minutes.
- Step 4 When the lentils are finished, transfer them to a large mixing bowl and rinse the pot.
- Step 5 Add the quinoa to the pot with the remaining cup of broth. Bring to boil, then reduce heat, cover and simmer 15 minutes.
- Step 6 Remove quinoa from heat and add to the mixing bowl.
- Step 7 Return the pan to the stove and add the onion and garlic. Cook for about 2 minutes, stirring. Add a splash of water if they start to stick.
- Step 8 Add the mushrooms, fennel, sage, and thyme. Cook until the mushrooms are tender, about 4-5 minutes. Add to mixing bowl.
- Step 9 Add the salt and pepper to the mixing bowl and stir to combine.
- Step 10 Fill each pepper with the mix and place on a baking tray. If your peppers threaten to fall over, wrap them in foil, otherwise you do not need to wrap them.
- Step 11 Bake for 45-50 minutes.