Best 2 Vegan Lentil Stuffed Peppers Recipes
Welcome to a culinary journey filled with vibrant flavors and wholesome goodness! Embark on a delightful adventure with our meticulously curated collection of vegan lentil-stuffed pepper recipes. Discover a symphony of textures and tastes as you explore this versatile dish, featuring tender bell peppers brimming with a hearty lentil filling, all while adhering to a plant-based lifestyle.
From classic preparations to innovative twists, our diverse selection caters to every palate. Indulge in the comforting simplicity of our classic lentil-stuffed peppers, where aromatic lentils intertwine with savory vegetables, creating a symphony of flavors. For a touch of Mediterranean flair, try our Mediterranean-inspired lentil-stuffed peppers, where sun-dried tomatoes, Kalamata olives, and fragrant herbs transport you to the shores of the Mediterranean.
If you crave a spicy kick, our harissa-spiced lentil-stuffed peppers pack a flavorful punch, tantalizing your taste buds with a harmonious blend of spices and zesty harissa. And for those seeking a smoky twist, our chipotle-spiced lentil-stuffed peppers infuse a smoky depth, sure to leave a lasting impression.
Each recipe is meticulously crafted to guide you through the cooking process seamlessly, ensuring a delightful culinary experience. Detailed instructions, helpful tips, and stunning visuals accompany each recipe, empowering you to recreate these delectable dishes with confidence. Prepare to embark on a culinary adventure, where every bite of our vegan lentil-stuffed peppers promises a satisfying and nutritious meal that nourishes both body and soul.
VEGAN LENTIL-STUFFED PEPPERS
Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
- Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 35 g, Fat 7.9 g, Fiber 12.1 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 718.3 mg, Sugar 9.5 g
LENTIL STUFFED PEPPERS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
- Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
- Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
- Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
- Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.
Tips:
- Choose the right lentils. Brown or green lentils are best for this recipe because they hold their shape well during cooking. Red lentils can also be used, but they will break down more and result in a softer filling.
- Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. If they are overcooked, they will become mushy and the filling will be less flavorful.
- Season the lentils well. Lentils have a mild flavor, so it's important to season them well with salt, pepper, and other spices. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten up the flavor.
- Don't be afraid to experiment with different fillings. The basic lentil filling in this recipe can be easily adapted to your own taste preferences. Try adding different vegetables, herbs, or spices. You could also use a different type of grain, such as quinoa or rice.
- Make sure the peppers are cooked through before serving. The peppers should be tender but still slightly firm. If they are undercooked, they will be difficult to eat and the filling may not be heated through properly.
Conclusion:
Vegan lentil stuffed peppers are a healthy and delicious meal that can be enjoyed by people of all dietary preferences. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying meal on the table in no time.
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