Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.
Lentil Stuffed Peppers
• 1 cup cooked lentils
• 1 cup spinach, shredded
• 1/4 cup pitted black olives, coarsely chopped
• 1 lemon
• 2 Tbsp extra-virgin olive oil
• Sea salt and ground black pepper to taste
• 2 Tbsp nutritional yeast
• 2 peppers (whatever color you prefer)
Stir lentils with spinach and olives. Grate lemon and add 1/2 tsp grated lemon peel, then squeeze in juice from lemon. Drizzle with oil and season with pinches of sea salt and pepper. Stir in nutritional yeast.
Slice tops off peppers and remove seeds. Place on a cookie sheet and bake at 375F for 20 minutes. Remove and let cool for 5 minutes. Gently fill peppers with salad. Place back in oven
lightly drizzle with olive oil. Broil for 2 minutes. Serve and Enjoy!
Photo from here, with thanks.