Spanish-Style Paella Red Lentil Pilaf Stuffed Peppers

Photo and Recipe by Tolerant Foods

Ingredients

• 1 package cooked Tolerant Spanish-Style Paella Red Lentil Pilaf
• 2 bell peppers
• 1/2 cup chopped, parsley
• 3 tsp extra virgin olive oil
• 1 cup dairy-free, vegan cheese

Directions

1. Preheat oven to 375 degrees.
2. Trim the tops off each bell pepper, remove seeds and membrane from
3. inside. Set aside.
4. Stir cooked Spanish-Style Paella Red Lentil Pilaf with ½ cup vegan cheese and olive oil. Place the lentil mixture into each bell pepper.
5. Cover a casserole dish with parchment and/or foil. Bake for 15 minutes.
6. Remove the cover and top bell pepper with remaining “cheese” shreds, return to the oven and bake for about 5 minutes. Garnish with chopped parsley and serve.
7. E N J O Y !