Vegan Lentil Stuffed Peppers Recipe

Bell peppers: These serve as the edible vessels for the lentil stuffing. Choose any color you prefer.

Lentils: A protein-rich legume that forms the base of the stuffing.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor.

Onion: Adds sweetness and depth to the stuffing.

Garlic: Provides a pungent and aromatic flavor.

Diced tomatoes: Adds moisture and a slight acidity to balance the flavors.

Cumin: A spice that adds a warm, earthy flavor.

Paprika: Adds a mild sweetness and a beautiful color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth.

Vegetable broth: Used to cook the lentils, adding extra flavor.

When preparing the bell peppers for stuffing, consider blanching them in boiling water for 2-3 minutes before stuffing and baking. This will help soften the peppers and ensure they cook evenly, resulting in a more tender and flavorful dish.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly spicier flavor and can add a different dimension to the dish.

• dry lentils - Substitute with quinoa: Quinoa cooks faster and provides a similar protein content, making it a good alternative.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a good option for those avoiding olive oil.

• onion - Substitute with leeks: Leeks have a milder flavor and can be used to add a different texture to the stuffing.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweeter taste compared to garlic.

• canned diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can provide a fresher taste and less sodium compared to canned.

• cumin - Substitute with coriander: Coriander has a similar earthy flavor and can be used as a direct replacement.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be used for a milder heat.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, earthy flavor that complements the lentils well.

• Allow the stuffed peppers to cool completely before storing. This helps prevent condensation, which can make the peppers soggy.
• Transfer the cooled stuffed peppers to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
• Place the wrapped stuffed peppers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed stuffed peppers in the oven at 350°F (175°C) for 20-25 minutes or until thoroughly heated. For a quicker option, microwave on high for 3-5 minutes, checking halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed peppers in a baking dish.
  3. Add a splash of vegetable broth or water to the bottom of the dish to keep the peppers moist.
  4. Cover the dish with foil to prevent the peppers from drying out.
  5. Bake for 20-25 minutes, or until the peppers are heated through.

• Microwave Method:

  1. Place the stuffed peppers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to heat in 30-second intervals until the peppers are hot.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the stuffed peppers in the skillet and cover with a lid.
  3. Cook for 10-15 minutes, turning occasionally to ensure even heating.
  4. Add a splash of vegetable broth if the skillet becomes too dry.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed peppers in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. If needed, continue to heat in 2-minute intervals until the peppers are thoroughly warmed.

• Oven: Used to bake the stuffed bell peppers at the specified temperature.

• Skillet: Used to cook the onion, garlic, and lentil mixture on the stovetop.

• Cutting board: Provides a safe surface for chopping the onion and preparing the bell peppers.

• Knife: Essential for chopping the onion and cutting the tops off the bell peppers.

• Measuring cups: Used to measure out the lentils, diced tomatoes, and vegetable broth accurately.

• Measuring spoons: Used to measure the olive oil, cumin, paprika, salt, and black pepper.

• Mixing spoon: Used to stir the ingredients in the skillet.

• Baking dish: Holds the stuffed bell peppers while they bake in the oven.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Colander: Used to rinse and drain the lentils before cooking.

Prepare the filling in advance: Cook the lentil mixture a day ahead and store it in the fridge. This way, you only need to stuff and bake the bell peppers on the day you plan to serve them.

Use pre-cooked lentils: Save time by using canned or pre-cooked lentils. Simply rinse and add them to the skillet with the other ingredients, reducing the simmering time.

Chop vegetables ahead: Chop the onion and mince the garlic in advance. Store them in airtight containers in the fridge to streamline your cooking process.

Batch cooking: Double the recipe and freeze the extra stuffed peppers. This way, you have a quick meal ready for another day.