
Lentil Stuffed Peppers
Vegan Lentil Stuffed Peppers Recipe
Ingredients
- 1 large red pepper
- 200g lentils
- 1 large onion diced
- 1/2 carrot diced
- 4 tbsp tomato purée
- 1 box Passata
- 2 tbsp SapoTerra oregano oil to fry Salad leaf mix
- 1 orange zested and juiced
- 2 tbsp SapoTerra orange olive oil
Method
- Cut off the top of the pepper and clean of seeds, take out the middle of the pepper
- Fry the onion until translucent in the oregano oil and add the carrots / soaked lentils. Fry for a further 5 minutes.
- Add the tomato purée and passata
- Spice as wanted (I like to use a few teaspoons of chicken spices, a tsp cracked black pepper and a tsp of nutritional yeast)
- Let simmer until thickened
- Fill the hollowed out pepper with the lentil mix and top with vegan cheese and or bread crumbs, place in a ramekin (so it doesn’t fall over during cooking) and place in the oven with the top on
- Bake at 180oC for 20 - 25 minutes
- Toss the salad in the orange juice and orange oil with the orange zest
Vegan Recipes
by Eliah Batchelor