How to Make Appetizing Vegetarian Stuffed Pepper

Vegetarian Stuffed Pepper. Stuffed Peppers Makes For The Perfect Weeknight Meal. Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers.

Poblano peppers are slightly spicier than bell peppers, so sweet potato is a *perfect* flavor match. These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. To make these vegan, simply skip the cheese and serve the cooked peppers with a sprinkle of nutritional yeast and guacamole instead. You can cook Vegetarian Stuffed Pepper using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegetarian Stuffed Pepper

1. You need 5-6 of green, yellow bell pepper.
2. You need 1 cup of green lentils.
3. It's 1/2 cup of red lentils.
4. You need 1 of dry onion- chopped.
5. You need 1 spoon of tomato paste.
6. It's 2 of fresh tomato - copped or 1 can chopped tomato.
7. Prepare 1/2 bunch of parsley- chopped.
8. It's 2 tbs of vegetable oil.
9. It's 1 tsp of coriander seed.
10. It's 1 of small fresh ginger-graded.
11. Prepare 2-3 cups of vegetable broth.

Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. It makes a big batch and the stuffed peppers are easy to freeze and serve later. Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.

Vegetarian Stuffed Pepper step by step

1. Cut off the tops of the bell peppers and reserve them; clean the seeds and membranes from inside the peppers..
2. Prepare the fillings: add 2 tablespoons of oil to the skillet over medium heat. Add the cumin seed and cook for 2 minutes, until they begin to brown. Add the onions, cook, stirring frequently, until softened and lightly browned, 8 minutes. Stir in the ginger, green lentils and 2 cups of vegetable broth.lower the heat. until liquid evaporates, add salt and pepper to your taste. add dry red lentils later, (they cook faster than greens) cook until tender.
3. Stuff your peppers, transfer and arrange them in a medium deep pot, aside, over medium heat mix paste with some broth and chopped tomatoes, boil, and add to peppers pot, cook about 10 -15 mins, until peppers are loosen up..

Full of fiber and protein and big on flavor! A healthy, vegan, and gluten-free entrée. Perfect as a main dish or a side. Colorful vegetarian stuffed peppers will brighten up dreary winter days and get us excited for the upcoming spring days. Cool and chill for a make-ahead meal.

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