Cheesy Stuffed Peppers with Black Lentils
Stuffed peppers are one of my fave things to make in the winter. They're stuffed with a hearty plant-based beef, rice, and black lentil filling, and baked under cheese until tender and delicious.
PREP TIME
20 minutes
COOK TIME
55 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 4 whole4 whole4 whole Red Bell Pepper, Any colour but green works
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Italian Seasoning
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 284 ml284 ml284 ml Lentils (dried), black, drained & rinsed
- 2 tsp2 tsp2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1.5 cup1.5 cup1.5 cup Brown Rice, cooked
- 1.66 cup1.66 cup1.66 cup Mild Cheddar Cheese, marbled
- .25 cup.25 cup.25 cup Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Pepper, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook your brown rice according to package directions and leave covered.
- Begin heating the EVOO, butter, Italian Seasoning, pepper flakes, and garlic, in a non-stick skillet set to just about medium. Once heated, stir and let everything sizzle for roughly 30 seconds before stirring in the onion and seasoning with salt & pepper. Cook the onion for 7 -8 minutes until mostly soft.
- Make a well in the center of the pan and drop in the plant-based beef. Let it start browning in the center of the skillet as you break it apart into smaller crumbles. Once it's mostly browned up, fold the onion and beef together in the skillet and continue to cook another minute or so. Add the lentils, roasted pepper seasoning, and a generous pinch of salt. Stir everything together and continue to cook another couple minutes until the lentils have warmed through. Fold in the brown rice and season once again with salt. Continue to cook another minute or so until everything is warmed. Taste your filling and season with more salt if needed / desired before turning off the heat and folding in 1 cup of the shredded cheese along with the parsley until melty and combined. Set the filling aside.
- Preheat your oven to 375 F
- Cut the peppers in half through the stems leaving you with two half peppers. Carefully scoop out the pith and seeds with a spoon, scraping the sides of the pepper to create a nice bowl for the filling. Once completed, get all of your peppers on a baking sheet and give them all a spray with cooking spray.
- Divide the filling between the 8 peppers, pressing it down gently to ensure the peppers are nice and full. Peep the notes section regarding the cheese.
- Bake the peppers uncovered for 40 - 45 minutes until the peppers are blistered around the edges and tender. Carefully remove the tray and set it on to a wire cooling rack. Give them a hit of salt and garnish with some fresh chopped parsley. ENJOY!
- Any remaining peppers can be stored in an airtight container for up to 4 days.
Notes
- Green bell peppers are quite bitter so I often avoid them if possible. If they're all you have, don't hesitate to make this recipe, just be aware that they tend to lack the sweetness of the orange or red varieties.
- Sprague Cannery is a Canadian company I'm really loving right now. Their cans are the perfect size to ensure you don't have a half a can of product sitting in your fridge with no intended use.
- As always, reduce the pepper flakes if you're sensitive to heat but I can honestly say that the peppers weren't spicy whatsoever.
- When I tested the recipe, I mistakenly put the cheese on right away which caused it to get crisp as opposed to melty. I didn't mind it, but, if you're looking for more of a melty cheese, put the cheese on just after the half way point.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 311 |
| Fat: | 14 g |
| Carbohydrates: | 33 g |
| Protein: | 28 g |
| Cholesterol: | 15 g |
| Sodium: | 493 mg |
| Fiber: | 16 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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