Plant-Based Stuffed Peppers

Plant-Based Stuffed Peppers

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

August 17, 2020

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Ingredients
  • 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
Directions
  • 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.

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