Stuffed Peppers are not only delicious, but they are so filling, healthy, and you can really play around with flavors and style. Mexican peppers, Italian peppers, the possibilities are endless. So I can’t wait to bring more to the blog.
Tonight’s recipe is a healthy meatless take on a taco bake I have up on the blog.
Lentils, Beans, corn, melty cheese…SAY NO MORE!
2 Red Bell Peppers
1 can lentils
1 can black beans
1 cup corn
1 white onion
1 ½ cup of Red Salsa : It’s about ¾ of a Jar
½ cup of Chicken Stock ( if you are vegan use vegetable stock)
1 tsp salt
¼ tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp chili powder
Step 1: Pre heat the oven to 420 Degrees.
Step 2: Cut up your ingredients and half your bell peppers.
Step 3: Brush each bell pepper with olive oil and season with salt and pepper
Step 4: Pre Bake the Bell Peppers 10 minutes.
Step 5: While the bell peppers bake, sauté the onions and jalapeños in a little olive oil and sprinkle a pinch of salt. (3 min)
Step 6: Add the rest of the ingredients, spices, sauce, and liquid. Then turn up the heat and wait for it to simmer (bubble/boil). Once it simmers turn the heat down, cover the pan and let cook for 5-7 minutes.
Step 7: Stuff the bell peppers and cook for 12 minutes. Then take out.
Step 8: Top with scallions and cilantro first and then finish with cheese. Put the pan back in the oven and cook another 2-3 minutes until the cheese has completely melted.
Step 9: Let it cool for 5 minutes, serve and ENJOY.