Stuffed Peppers Oil Free & Vegan (as always) 🌱



3 large peppers

1 cup of green lentils

1 cup of brown rice

1 large can of diced tomatoes

1 package of mushrooms

1/2 medium yellow onion

3 cloves of garlic

6 large fresh basil leaves

1/2 teaspoon oregano & black pepper


Cook brown rice and lentils separately, then set aside

Wash peppers and slice them in half, remove seeds

Wash and dice all other vegetables

Preheat oven to 400 degrees

Put 1 cup of water in a large pan, heat pan on high

Add garlic and onion, then reduce heat to medium

Add mushrooms, basil and diced tomatoes

Add other seasonings, then stir

Do not cover, continue to stir for 10 minutes

Remove from heat once the mixture sauce has reduced to a chunky consistency

Turn heat off

Add rice and lentils to the large pan, mixing all ingredients

Fill the pepper halves with mixed ingredients

Place them on a baking pan lined with parchment paper

Once the oven is set to 400 degrees, place pan with peppers into the oven

Do not cover

Set timer to bake for 20 minutes total

*Check at 10 minutes and rotate the baking tray in the oven

Remove from oven and ready to serve!

Serving size: 4-6

*Garnished with basil & nutritional yeast

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