These vibrant and nutritious Vegan Stuffed Bell Peppers are filled with a hearty mix of quinoa, lentils, and cashews, complemented by fresh vegetables and aromatic herbs. They make a satisfying and delicious meal that's perfect for any occasion.
Vegan Stuffed Bell Peppers
Rated 3.0 stars by 1 users
Category
main dish
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Level
level 1, level 2
These vibrant and nutritious Vegan Stuffed Bell Peppers are filled with a hearty mix of quinoa, lentils, and cashews, complemented by fresh vegetables and aromatic herbs. They make a satisfying and delicious meal that's perfect for any occasion.
Ingredients
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4 medium bell peppers
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1 cup quinoa, cooked
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1 cup lentils*, cooked (Level 2 and onward)
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1 1/2 tbsp avocado oil, divided
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1 onion, diced
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1/2 cup whole cashews* (Level 2 and onward)
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2 cloves fresh garlic, minced
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1 tsp dried basil
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1 tbsp fresh thyme
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1 1/2 cups kale, chopped
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2 tbsp water
- 1/4 tsp Himalayan pink sea salt
Directions
Preheat oven to 400° F
Cut the peppers in half through the stalks and scoop out the seeds and pith. Place the peppers cut side up on a baking sheet, drizzle with ½ Tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender
Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cashews (if level 2) and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent
Add the garlic and herbs and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, mix in the cooked quinoa and lentils
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes
Serve warm with a green salad
Recipe Note
*These foods are normally avoided in Level One but may be included based on specific dietary needs or preferences. For example, vegetarians and vegans may incorporate foods like lentils, tofu, cottage cheese, and edamame to help support adequate protein intake while maintaining program benefits. Lentils and cashews are not considered Category I foods and should be used sparingly and in moderation to best support gut-healing and inflammation-reduction goals.
