This is an easy and festive-holiday recipe for vegans on Christmas, or anyone who loves stuffed peppers. This dish is perfect for weeknight dinners and it is also great for meal prep.
These stuffed peppers are colourful, flavourful and so good for you. They are filled with lentils, carrots, tomatoes and warm hearty spices. Served with a homemade tomato sauce and a fresh and cooling salad.
Preparing Christmas lunch or dinner can be laborious, but it does not have to be... This recipe is so quick and easy to put together, honestly I feel like the oven does most of the work. Recipes like this give you more time to spend with your loved ones than slaving away in the kitchen for hours.
Festive stuffed peppers
Preparation time: 20 minutes
Cooking time: 60 minutes
4 large peppers (tops cut off)
1T/ 15ml oil
1 onion, finely chopped
2 garlic cloves, finely chopped
Tops of the peppers, roughly chopped
2 carrots, finely chopped
½ t/ 2.5ml smoked paprika
1t/ 5ml ground cumin
400g can yellow split peas, drained and rinsed
400g can brown lentils, drained and rinsed
400g can green split peas, drained and rinsed
400g can tomatoes
2 vegetable stock cubes
Salt and pepper to taste
1. Preheat oven to 180°C. Arrange the peppers; cut side up and place in a roasting pan.
2. Heat oil in a frying pan over a medium heat. Add in the onion, garlic, green pepper and carrots. Cook for 5 minutes until onions are translucent and carrots are slightly tender.
3. Stir in spices and then add in lentils, tomatoes, ½ cup/125ml of water and stock cube. Season to taste with salt and pepper. Cover the pan and cook until the carrots are cooked completely tender. Remove the pan from the heat.
4. Spoon the lentil mixture into the peppers, cover the dish with foil and bake for 40-50 minutes or until the peppers are tender. Remove the foil and serve the stuffed peppers warm with any festive salads and side dishes.
NUTRITION per Serving
calories 449 | cabs 81.1g | fat 5.6g | protein 28.6g