These vegan stuffed peppers are filled with an Italian-spiced mix of lentils and rice, and topped with zesty marinara sauce. The perfect meal when you're looking for some healthy comfort food!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ cups vegetable broth
- ¾ cup long grain brown rice
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes, or to taste
- ¾ cups dried brown lentils (Note 1)
- 1 (14 ounce or 400 gram) can diced tomatoes in juice, drained
- Salt and pepper, to taste
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 2 ½ cups marinara sauce (homemade or jarred), plus more if desired
- Fresh parsley or basil, for serving, optional
- Vegan Parmesan cheese, for serving, optional
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Begin by making the filling. Coat the bottom of a medium pot with olive oil and place it over medium heat.
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When the oil is hot, add the onion and cook it, stirring frequently, for about 5 minutes, until soft and translucent.
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Add the garlic and cook it for about 1 minute, until very fragrant.
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Stir in the broth, rice, Worcestershire sauce, basil, thyme, oregano, fennel, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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Lower the heat until the liquid is just simmering. Cover the pot and allow the rice to simmer for about 40 minutes, until the rice is tender and the liquid is absorbed.
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While the rice cooks, place the lentils in a small saucepan and cover them with a few inches of water.
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Place the pot over high heat and bring the water to a boil.
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Lower the heat and allow the water to boil until the lentils are tender, about 20 minutes. You can add more water during cooking if too much of it dries up.
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While the rice and lentils simmer, begin preparing the peppers. Preheat the oven to 400°F.
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Cut each pepper in half, then scoop out the seeds and core. (Note 2)
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Rub the outside of each pepper with olive oil, then place the peppers, cut side down, on a baking sheet.
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Place the baking sheet into the oven and bake the peppers until the skin just starts to blister, about 15 minutes.
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When the lentils are done cooking, drain them in a colander and return them to the pot.
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When the rice has finished cooking, allow the pot to sit with the lid on for 5 minutes.
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Remove the lid from the rice and stir in the lentils and tomatoes. Season the mixture with salt and pepper to taste.
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When the peppers have finished baking, remove the dish from the oven, but leave the oven on.
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Spoon the marinara sauce into the bottom of a 9 x 13 inch baking dish.
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Spoon the filling into the pepper halves, mounding some on top if necessary, then arrange the stuffed pepper halves in the baking dish.
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Place the dish to the oven and bake the peppers for about 15 minutes more, until the sauce is bubbly.
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Remove the dish from the oven and let the peppers sit for a few minutes.
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Sprinkle with fresh basil, parsley and/or vegan Parmesan cheese. Divide the peppers onto plates. Serve.
- If you're substituting canned or precooked lentils, you'll need 2 cups.
- For larger servings you could cut the top off of each pepper instead of cutting it in half. If you've got a big appetite and/or aren't making any side dishes, this might be the way to go. You may also be able to use smaller peppers and get 6 medium-ish servings (1 pepper each).