Lentil Stuffed Peppers Main (Print-Friendly Version)

Colorful peppers filled with hearty lentils and fresh vegetables, baked for a wholesome plant-based main course.

# What You'll Need:

→ Main Components

01 - 4 large bell peppers, any color, firm with a stable base
02 - 1 tablespoon extra virgin olive oil
03 - 1 large onion, finely diced (approximately 1 cup)
04 - 2 cloves garlic, minced
05 - 1 medium carrot, shredded or finely diced (approximately 75g)
06 - 1 stalk celery, finely diced (approximately 50g)
07 - 1 cup brown or green lentils, rinsed
08 - 2 cups low sodium vegetable broth
09 - 400g canned diced tomatoes, undrained

→ Seasonings and Herbs

10 - 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
11 - 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
12 - 0.5 teaspoon smoked paprika
13 - 0.25 teaspoon red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

→ Finishing and Toppings

15 - 0.5 cup fresh parsley, chopped (divided)
16 - 0.5 cup breadcrumbs, panko or regular, optional (use gluten-free if preferred)
17 - 0.25 cup nutritional yeast or vegan Parmesan, optional

# How to Make It:

01 - Preheat oven to 190°C. Slice tops off bell peppers, remove seeds and membranes, maintaining intact shells.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Stir in garlic, carrot, and celery; sauté for 3 additional minutes.
03 - Add lentils to the skillet along with diced tomatoes (with juice), vegetable broth, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Stir well, bring to a boil, then reduce heat and simmer uncovered for approximately 25-30 minutes, or until lentils are tender and liquid is mostly absorbed.
04 - Stir half of the chopped parsley into the lentil mixture. Adjust seasoning to taste if needed.
05 - Arrange bell pepper shells upright in a baking dish. Spoon the lentil filling evenly into each pepper.
06 - If desired, mix breadcrumbs with nutritional yeast or vegan Parmesan and sprinkle over the stuffed peppers for a crispy topping.
07 - Cover dish with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes until peppers are tender and topping is golden.
08 - Remove from oven. Allow to cool slightly. Garnish with remaining chopped parsley and serve one pepper per portion.

# Additional Tips:

01 - Choose peppers with sturdy bases for easier stuffing and presentation.
02 - Leftover filling can be served over grains or as a hearty side.
03 - For deeper Mediterranean flavor, use both fresh oregano and basil if available.

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