Name: Vegan Stuffed Peppers
Ingredients: 3 bell peppers, washed and cut in half the long way, seeds discarded; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can lentils, rinsed and drained; 1 cup quinoa, washed, and cooked according to package directions; 1 tbsp avocado oil, plus extra for brushing the bell peppers; 1 medium onion, chopped; 3 cloves garlic, minced; 1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired; ½ tsp salt; ½ tsp parsley; ¼ tsp pepper

3 bell peppers, washed and cut in half the long way, seeds discarded

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can lentils, rinsed and drained

1 cup quinoa, washed, and cooked according to package directions

1 tbsp avocado oil, plus extra for brushing the bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired

½ tsp salt

½ tsp parsley

¼ tsp pepper

Preheat oven to 375F. Brush the split and cleaned bell peppers with avocado oil. Place face down on a lined baking sheet. Bake for 25 minutes or until peppers are slightly blistered.

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized. Add garlic and cook a few minutes until fragrant.

Add black beans, lentils, marinara sauce, and all spices. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.

Add in cooked quinoa and mix well.

Stuff mixture into cooked peppers and enjoy!

CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Vegan, Vegetarian

Ingredients