Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb Beyond Meat ground or cooked brown lentils
  • 2 cups cooked brown rice or quinoa
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup carrots, finely diced
  • 2 cups fresh spinach, chopped
  • 1 tbsp soy sauce
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup vegan mozzarella shreds
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C). Brush the inside and outside of the bell peppers with olive oil and sprinkle with sea salt. Place them upright in a 9x13 inch baking dish and roast for 10 minutes.
  2. Heat a skillet over medium heat. Sauté the diced onion and carrots until translucent. Stir in the minced garlic and Beyond Meat (or lentils), cooking until the protein browns.
  3. Fold the cooked brown rice (or quinoa), chopped spinach, and soy sauce into the skillet mixture, stirring until the spinach has wilted.
  4. Stir the tomato sauce, dried oregano, and smoked paprika into the filling mixture.
  5. Spoon the filling generously into each pre-roasted pepper, pressing down slightly to remove air pockets.
  6. Top each pepper with vegan mozzarella shreds and bake for 25–30 minutes until the cheese is bubbling and the pepper edges are mahogany-colored.
  7. Garnish with fresh parsley before serving.