Stuffed Peppers with Black Lentils

Stuffed Peps with Black Lentils

​Prep Time: 20 Min
Cook Time: 55 - 60 Min

Yields: 8 Stuffed Peppers

What You Need

• 4 Large Bell Peppers (not green)
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Italian Seasoning
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 340g Impossible Beef
• 284ml Sprague Cannery Black Lentils, drained & rinsed
• 2 Tsp. Clubhouse Roasted Pepper & Garlic Seasoning
• 1 1/2 C Cooked Brown Rice
• 1 2/3 C Marble Cheddar, shredded
• 1/4 C Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper

Notes

• Green bell peppers are quite bitter so I often avoid them if possible. If they're all you have, don't hesitate to make this recipe, just be aware that they tend to lack the sweetness of the orange or red varieties.
• Sprague Cannery is a Canadian company I'm really loving right now. Their cans are the perfect size to ensure you don't have a half a can of product sitting in your fridge with no intended use. 
• As always, reduce the pepper flakes if you're sensitive to heat but I can honestly say that the peppers weren't spicy whatsoever.
• When I tested the recipe, I mistakenly put the cheese on right away which caused it to get crisp as opposed to melty. I didn't mind it, but, if you're looking for more of a melty cheese, put the cheese on just after the half way point.

Directions

• Cook your brown rice according to package directions and leave covered.
• Begin heating the EVOO, butter, Italian Seasoning, pepper flakes, and garlic, in a non-stick skillet set to just about medium. Once heated, stir and let everything sizzle for roughly 30 seconds before stirring in the onion and seasoning with salt & pepper. Cook the onion for 7 -8 minutes until mostly soft.
• Make a well in the center of the pan and drop in the plant-based beef. Let it start browning in the center of the skillet as you break it apart into smaller crumbles. Once it's mostly browned up, fold the onion and beef together in the skillet and continue to cook another minute or so. Add the lentils, roasted pepper seasoning, and a generous pinch of salt. Stir everything together and continue to cook another couple minutes until the lentils have warmed through. Fold in the brown rice and season once again with salt. Continue to cook another minute or so until everything is warmed. Taste your filling and season with more salt if needed / desired before turning off the heat and folding in 1 cup of the shredded cheese along with the parsley until melty and combined. Set the filling aside.​

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• Preheat your oven to 375 F
• Cut the peppers in half through the stems leaving you with two half peppers. Carefully scoop out the pith and seeds with a spoon, scraping the sides of the pepper to create a nice bowl for the filling. Once completed, get all of your peppers on a baking sheet and give them all a spray with cooking spray.
• Divide the filling between the 8 peppers, pressing it down gently to ensure the peppers are nice and full. Peep the notes section regarding the cheese. 
• Bake the peppers uncovered for 40 - 45 minutes until the peppers are blistered around the edges and tender. Carefully remove the tray and set it on to a wire cooling rack. Give them a hit of salt and garnish with some fresh chopped parsley. ENJOY!
• Any remaining peppers can be stored in an airtight container for up to 4 days.

HAPPY VEG