Photo and Recipe by Tolerant Foods



  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 !