Vegan Stuffed Peppers
Vegan Stuffed Pepper
Prep Time: 30 minutes
Cook Time: 45 minutes
11 Large Green Peppers (cut off tops,diced tops small and save)
Handful of Green Beans-diced 1/2 inch cuts
Handful of Asparagus-diced in 1/2 inch cuts
3 Celery Stalks-sliced thin
2 Large Colored Carrots-diced in small squares
Handful snap peas-diced in 1/2 inch cuts
2 cups Sprouted Green Lentils
2 1/2 cups Vegetable Stock
1 1/4 cups White Quinoa
1 Small can Organic diced tomatoes
1 Tbsp dried Sage
1 Tbsp Italian Seasoning
Ground Kosher Salt
Ground Black Pepper
1/4 cup Pepitas
Put Green peppers into a large pot and cover with water, bring to a boil and shut off. Let peppers sit for 10 minutes then drain water into a smaller pot and set aside.
Cook the lentils in the saved pepper water as instructed. Add in 1/2 Tbsp sage,along with salt and pepper to taste. Mash lentils and set aside.
Cook Quinoa in the vegetable broth as instructed. Set aside.
Saute vegetables in olive oil until firm (don’t over cook). Add the rest of the sage and salt and pepper to taste. Set aside.
In a large bowl mix quinoa, lentils, vegetables and 1 can of diced tomatoes. Make sure ingredients are evenly mixed. You can use your hands to mix and blend together.
Stuff each pepper and press down until all peppers are filled to the top. Sprinkle with Pepitas. Drizzle with olive oil.
Bake at 375 degrees for 45 minutes or until a crust appears on the top of the peppers.
Serve hot and enjoy!