Savor the wholesome goodness of these roasted vegan stuffed peppers! Packed with nutritious quinoa, lentils, and veggies. Add any meat of your choice!
01
Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
02
Brush the pepper halves with olive oil and place them on a baking sheet. Roast for 15-20 minutes. Set aside.
03
In a skillet, heat olive oil. Sauté onion and garlic until softened and fragrant.
04
Add sliced mushrooms and cook until they begin to brown about 5-6 minutes.
05
In the skillet, stir in tomato paste, quinoa, and lentils, along with the spices. Stir and cook for another 2-3 minutes.
06
Carefully spoon the quinoa and vegetable mixture into the roasted pepper halves.
07
Roast the stuffed bell peppers for an additional 15 minutes. Garnish with chopped cilantro before serving.
- Spoon the filling mixture generously into each pepper half, pressing down gently to pack it in. - Allow the mushrooms to brown slightly in the skillet.