Description
A Cozy Mediterranean Inspired Stuffed Pepper Dinner Made Effortless
These Spanish style stuffed peppers are filled with savory red lentil paella pilaf, melty dairy free cheese, and fresh herbs for an easy, satisfying plant based meal.
Ingredients
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1 package cooked Tolerant Spanish Style Paella Red Lentil Pilaf
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2 bell peppers
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1/2 cup chopped parsley
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3 teaspoons extra virgin olive oil
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1 cup dairy free vegan cheese
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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Trim the tops off the bell peppers and remove seeds and membranes from the inside. Set aside.
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In a bowl, stir the cooked Spanish style red lentil pilaf with 1/2 cup of the vegan cheese and the olive oil.
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Spoon the lentil mixture evenly into each bell pepper.
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Place the stuffed peppers in a casserole dish lined with parchment or foil.
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Cover and bake for 15 minutes.
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Remove the cover, top the peppers with the remaining vegan cheese, and return to the oven for about 5 minutes until melted.
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Garnish with chopped parsley and serve warm.
Notes
Serve with a simple green salad and lemony vinaigrette for a fresh contrast.
Add roasted potatoes or crusty bread on the side for a heartier meal.
Finish with a drizzle of dairy free crema or a squeeze of fresh lemon for brightness.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Bake
- Cuisine: Spanish Inspired, Vegan
Nutrition
- Serving Size: 1 serving (1/2 of recipe)
- Calories: 420kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 20g