These stuffed peppers can be prepared with minimal effort. They're great for holidays, larger family style dinners, or for batch prep!
INGREDIENTS:
4-6 bell peppers, any color or size
1/3 cup of rice (you could add more or less rice depending on your preferences)
1/4 cup Low or no-sodium veggie broth
1-2 cups of your favorite mushrooms
1 can/box of your favorite lentil soup. My favorite is Dr. McDougall's French Lentil! It's oil-free! You could certainly make your own lentil soup for this recipe.
1 tbsp Onion Powder
1 tbsp Garlic Powder
COOKING INSTRUCTIONS:
Preheat your oven to 350°
Cook rice according to package instructions. Use 1/3 cup of dry rice. Anything you don't use, you can save for later! Always great to have extra rice on hand.
Prep your peppers by slicing off the top and then carve all of the seeds/insides out so they are hollow. Kind of like carving a pumpkin!
In a pan, sautéed your mushrooms with veggie broth until they're cooked
Add onion and garlic powder to the pan to season the mushrooms
Take your can or box of lentil soup and drain the water out of it
In a bowl, combine your drained lentil soup with your cooked rice and cooked mushrooms
Add your mixture to your peppers! Stuff em up!
Put your stuffed peppers in a baking pan and bake them at 350° for about 15-20 minutes (cover with tinfoil, optional)
Chop up some green onion or toss any chopped fresh herbs on top of each pepper to taste
Show me your peppers! Tag me on instagram @EatPlantsWithHolly!
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