Cheesy Stuffed Peppers (Vegan + Gluten Free)
Impressive stuffed peppers with rice, lentils and flavorful southwest flavor.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 3 peppers (green or red)
- 1/2 cup cooked brown rice*
- 1/2 cup cooked lentils**
- 1/2 cup cooked sweet potatoes, diced (my 1/2 cup was generous)
- 1/2 cup red onion, diced
- 1 cup mushrooms, chopped
- 2 garlic cloves
- 3 Tblsp vegan cheddar cheese***
- 2 Tblsp fresh cilantro, minced
- 1/4 t smoked paprika
- 1/4 t cumin
- pinch of black pepper****
Instructions
- Preheat oven to 400 degrees and prep a 11x7 dish for baking.
- Halve peppers and remove stems, membrane and seeds and place in baking dish - hollow side up.
- In large skillet over medium heat water sauté onions, mushrooms and garlic. Gently stir in cooked sweet potatoes, cooked brown rice, cooked lentils and vegan cheddar cheese. Stir to combine.
- Add in cilantro, smoked paprika, cumin and black pepper.
- Fill peppers to the brim with your stuffing mixture.
- Cover with foil and bake in preheated oven for 30 minutes.
- Uncover, if using the rest of your stuffing, place around peppers. Cook uncovered for 10 - 15 minutes.
Notes
- *I like to cook my brown rice with vegetable broth. This lets me omit salt in the recipe.
**I soak my lentils overnight before cooking for easier digestion!
***I used Healthier Steps vegan cheddar cheese recipe. You could sub your favorite store brand.
****You could use chili or cayenne for a spicier taste.
Nutrition
Calories: 300kcal