EASY VEGETARIAN STUFFED PEPPERS

I love foods that are stuffed into other foods. Stuffed peppers, stuffed acorn squash, fruit salad served in a hollow watermelon, you get the idea. This was a childhood favorite, modified to accommodate my current plant-strong preferences. These peppers are very easy to make!

Easy Vegetarian Stuffed Peppers Serves 4 (1 pepper/person with a side dish)

Stuffed Vegetarian Peppers

4 green peppers, washed and tops, seeds + ribs removed 1 C dry lentils, prepared/cooked (ie. measure when dry, but then cook them) 1 C cooked brown rice 1 small onion, diced 2 cloves garlic, minced 6 oz tomato sauce 2 Tbls ketchup 2 Tbls A1 sauce 2 Tbls vegan worcesteshire sauce 2 Tbls nutritional yeast, AKA "nooch" 3 bay leaves 1/2 tsp dry oregano salt + pepper to taste

  1. While lentils and rice are cooking, bring a large pot of water to a boil and place the peppers in for about 3-5 minutes, until just soft. Remove peppers and let them drain upside down on a towel. (Toss water or pour into a jar to use for cooking future meals.)
  2. Sautée garlic and onions in a bit of olive oil, (you can use that same large pot once it's empty), until onions are glassy.
  3. Preheat oven to 375°F.
  4. Add all of the ingredients, except the peppers, into the pot on medium heat and stir. Keep on low/medium heat for about 10-15 minutes until flavors are well combined. Carefully remove bay leaves.
  5. Line baking sheet with foil or parchment paper, and stand peppers with openings facing up. Fill peppers, about 3/4 C of the filling for each one.
  6. Put in oven for about 15-20 minutes, sprinkle a little nooch on top before serving.

The filling can easily be made ahead of time and frozen; defrost, then stuff into peppers, and increase cooking time to 30+ minutes. I haven't had great success with freezing the actual peppers - they seem to be soggier afterwards - so if you know a trick, please share!

What's your favorite "stuffed" dish? Tell me in the comments.