Red Lentil Stuffed Peppers
 
Prep time
Cook time
Total time
 
Vegan Red Lentil and Black Bean Stuffed Peppers 1 cup red lentils 4 medium bell peppers ½ tbsp oil 1 small onion, diced 1 cup vegetable broth 1 tsp cumin ½ tsp chilli powder Salt & pepper to taste 1 (14 oz.) can black beans, drained & rinsed Add 2 cups of water to the lentils and let them sit overnight.
Serves: 4 servings
Ingredients
  • 1 cup red lentils
  • 4 medium bell peppers
  • ½ tbsp oil
  • 1 small onion, diced
  • 1 cup vegetable broth
  • 1 tsp cumin
  • ½ tsp chilli powder
  • Salt & pepper to taste
  • 1 (14 oz.) can black beans, drained & rinsed
Instructions
  1. Add 2 cups of water to the lentils and let them sit overnight.
  2. Preheat the oven to 350 degrees.
  3. Slice the tops off of the peppers and remove seeds, then set aside.
  4. In a thick bottomed skillet sauté onion over medium high heat, until it turns translucent.
  5. Add lentils, broth and spices, stirring well to combine. Transfer to a blender and blend until smooth.
  6. Return to pan and stir in black beans. Adjust seasonings, and cook until the mixture is thick and creamy (it should roughly hold its shape if you plop a spoonful on a plate).
  7. Stuff peppers with the filling and place in an oven safe pan.
  8. Cover the pan with tin foil and cook for 35-40 minutes or until the peppers begin to soften and brown.
  9. Serve immediately.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/red-lentil-stuffed-peppers/