Stuffed Jack o Lantern Peppers
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups cooked short grain brown rice
1 CUP SHREDDED VEGAN CHEESE OF YOUR CHOICE (OPTIONAL)
2 LARGE VEGAN SAUSAGES OR 1 CUP CUBED SMOKED TOFU (OPTIONAL)
2 TBSP. OLIVE OIL
1 MEDIUM ONION, CHOPPED
3 CLOVES GARLIC, MINCED
1 STALK CELERY MINCED
1 CUP CHOPPED MUSHROOMS
1 CUP COOKED GREEN OR BROWN LENTILS
1 CUP DICED TOMATOES
3 CUPS BABY SPINACH LEAVES
1 TSP. OREGANO
1 TSP CUMIN
½ TSP GROUND CORIANDER
1 TBS NUTRITIONAL YEAST
1 TBS SOY OR COCONUT AMINOS
FRESHLY CHOPPED PARSLEY
SALT AND PEPPER
6 ORANGE BELL PEPPERS, TOPS AND CORES REMOVED, BUT SAVE TOPS FOR BAKING
Directions
- Preheat oven to 375°
- In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes
- Add garlic, celery and mushrooms, and cook about 1 minute more
- Add sausage or smoked tofu if using
- Stir in cooked rice, lentils and diced tomatoes
- Add all herbs, spices, seasonings and aminos and allow to simmer until liquid has reduced slightly, about 5 minutes
- Turn off heat, fold in baby spinach and vegan cheese (if using) and set aside
- Take a small sharp knife, and carve the front of the peppers to look like jack-o’-lanterns
- Place peppers cut side-up in a greased 9″-x-13″ baking dish
- Spoon lentil rice mixture into each pepper and top with their lids
- Bake until peppers are tender, about 35-45 minutes
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