Beginner Recipe! Oil-Free Lentil and Rice Stuffed Peppers

This is so easy, it's hardly a recipe. It's kind of cheating, because I use a pre-made oil-free soup. However, this dish comes in handy if you're a beginner or looking for something easy, fast, fabulous, gorgeous, oil-free, and plant-based to eat! I have a version of this recipe that includes mushrooms, but this revised recipe *really* keeps things as simple as possible. The ingredients are also easy to find anywhere.

Ingredients:

1 cup of frozen pre-made rice (I use this kind from whole foods)

4-6 Bell Peppers, any color

1 pack of McDougall's Low Sodium French Lentil Soup (you can find it in most grocery stores or online following this link!)

How to:

1. In a medium pot, add your soup and 1 cup of frozen rice (you can add more rice if you'd like. The rice just adds some starch to the dish, and it helps to cut back on some of the salt per-serving. I love some bulk to my meal, the rice helps me feel full!)

2. Heat the ingredients until they're warm

3. Cut the tops off of your peppers and hallow out the insides, remove all seeds.

4. Spoon your lentil soup + rice mix into each pepper until full

5. Place the stuffed peppers into a pan and heat in the oven at 350º F for about 15-20 minutes. Depending on your oven, you might need more or less time, so keep an eye on them just to make sure they don't burn.

6. Enjoy! Feel free to add hot-sauce!

Show me your Peppers! Tag me on instagram @EatPlantsWithHolly!