Vegan Stuffed Peppers
Vegan stuffed peppers made with lentils, rice, mushrooms, and tomatoes. A filling and healthy meal for dinner or as part of your weekly meal prep.
- 4 bell peppers (any color)
- 2 tsp olive oil
- 1 small onion, chopped
- 8 oz. mushrooms, roughly chopped
- 2 garlic cloves, minced
- 1/2 cup brown or green lentils
- 1/2 cup brown rice
- 14.5 oz. can of diced tomatoes, undrained
- 1.5 cups water
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt, more to taste
- ground black pepper
Roast the Peppers
Preheat oven to 400℉. Cut peppers in half vertically, remove seeds and ribs, and place on a baking sheet cut side down. Drizzle with a little oil and salt, and roast for 25 minutes.
Make the Filling
While the peppers roast, start making the filling. Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook 8 minutes, until the mushrooms are soft. Add the garlic and cook 30 seconds.
Add the lentils, rice, tomatoes, water, oregano, basil, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover the skillet and cook for 35 minutes. Take the lid off and cook an additional 10 minutes until the rice and lentils are soft and any excess liquid is cooked off.
Scoop equal amounts of the filling into each pepper half.