Stuffed Bell Peppers Vegan glutenfree-bread.com

	Name	Units	TIP
	Bell peppers	8
	Brown or white rice, pre-cooked	2 cups
	Green lentils, uncooked	1 cup
	Vegetable oil	4 tbsp
	Medium yellow onion, chopped	1
	Small head of cabbage, thinly shredded	1/4
	Medium carrot, peeled and thinly sliced	1
	Cloves of garlic, minced, divided	6
	Tomato paste	1 tbsp
	Diced tomatoes, divided	2 cans
	Celery ribs, trimmed and finely chopped	2
	Celery ribs, whole	2
	Red beans without their juice	1 can
	Roughly chopped parsley or dill	1/4 cup
	Salt, to taste	1 tbsp
	Cracked black pepper, to taste	1 tsp
	Whole peppercorn	8
	Bay leaf	1
	Sun dried tomatoes	4

Steps:

Prepare the peppers for stuffing. Cut off the top and pull out the core and the seeds.
Prepare the peppers for stuffing. Cut off the top and pull out the core and the seeds.
If using 1 cup uncooked rice, rinse rice thoroughly (until the water is clear). Combine 3 cups of water with rice and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
If using 1 cup uncooked rice, rinse rice thoroughly (until the water is clear). Combine 3 cups of water with rice and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
Rinse 1 cup of green lentils with cold water, combine 3 cups of water with lentils and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
Rinse 1 cup of green lentils with cold water, combine 3 cups of water with lentils and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes.
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes.
Add ¼ small head of cabbage, thinly shredded, and let sweat for 5-7 minutes, stirring occasionally.
Add ¼ small head of cabbage, thinly shredded, and let sweat for 5-7 minutes, stirring occasionally.
Stir in carrot and cook for another 3 - 4 minutes.
Stir in carrot and cook for another 3 - 4 minutes.
Stir in garlic (3 cloves), tomato paste (1 tbsp), diced tomatoes (1 can ), 2 celery ribs (trimmed, finely chopped), and cook, stirring, until fragrant, about 5 minutes more.
Stir in garlic (3 cloves), tomato paste (1 tbsp), diced tomatoes (1 can ), 2 celery ribs (trimmed, finely chopped), and cook, stirring, until fragrant, about 5 minutes more.
Remove the skillet from the heat. Stir in the rice (pre-cooked), red beans (1 can) without their juice, green lentils (pre-cooked), roughly chopped parsley (1 ⁄ 4 cup ), salt (to taste), cracked black pepper (1 tsp) and. You can add some extra seasonings, see my suggestions in the optional ingredients. Stir the mixture again to redistribute the ingredients. Taste the mixture for salt and spices.
Remove the skillet from the heat. Stir in the rice (pre-cooked), red beans (1 can) without their juice, green lentils (pre-cooked), roughly chopped parsley (1 ⁄ 4 cup ), salt (to taste), cracked black pepper (1 tsp) and. You can add some extra seasonings, see my suggestions in the optional ingredients. Stir the mixture again to redistribute the ingredients. Taste the mixture for salt and spices.
Stuff each pepper generously with the rice mixture, filling them all the way to the top (if the peppers were truly large, you should have just the right amount of filling, in case you have extra, save it to serve as a side dish).
Stuff each pepper generously with the rice mixture, filling them all the way to the top (if the peppers were truly large, you should have just the right amount of filling, in case you have extra, save it to serve as a side dish).
Get a large soup pot, on the bottom put 2 whole celery ribs, 3 whole garlic cloves, 8 whole peppercorn, 1 tbsp salt, 1 can diced tomatoes, 4 sun dried tomatoes.
Get a large soup pot, on the bottom put 2 whole celery ribs, 3 whole garlic cloves, 8 whole peppercorn, 1 tbsp salt, 1 can diced tomatoes, 4 sun dried tomatoes.
Arrange peppers cut side up in the pot.
Arrange peppers cut side up in the pot.
Fill the soup pot up to ⅓ with boiling water.
Fill the soup pot up to ⅓ with boiling water.
On the stovetop, bring to a boil. Reduce heat, cover and simmer until the peppers are tender, approximately 45 minutes.
On the stovetop, bring to a boil. Reduce heat, cover and simmer until the peppers are tender, approximately 45 minutes.
Serve warm topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.
Serve warm topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.

	1/4 cup nutritional yeast
	1 tbsp Italian seasoning
	1 pinch red pepper flakes
	1 tbsp fresh chopped basil
	1 tsp paprika
	1 tsp cumin

Stuffed Bell Peppers Vegan

Gluten Free, Sugar Free, Yeast Free, Egg Free, Vegan, Nut Free

Ingredients:

Optional Ingredients:

Steps:

Prepare the peppers for stuffing. Cut off the top and pull out the core and the seeds.

If using 1 cup uncooked rice, rinse rice thoroughly (until the water is clear). Combine 3 cups of water with rice and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.

Rinse 1 cup of green lentils with cold water, combine 3 cups of water with lentils and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.

In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes.

Add ¼ small head of cabbage, thinly shredded, and let sweat for 5-7 minutes, stirring occasionally.

Stir in carrot and cook for another 3 - 4 minutes.

Stir in garlic (3 cloves), tomato paste (1 tbsp), diced tomatoes (1 can ), 2 celery ribs (trimmed, finely chopped), and cook, stirring, until fragrant, about 5 minutes more.

Stuff each pepper generously with the rice mixture, filling them all the way to the top (if the peppers were truly large, you should have just the right amount of filling, in case you have extra, save it to serve as a side dish).

Get a large soup pot, on the bottom put 2 whole celery ribs, 3 whole garlic cloves, 8 whole peppercorn, 1 tbsp salt, 1 can diced tomatoes, 4 sun dried tomatoes.

Arrange peppers cut side up in the pot.

Fill the soup pot up to ⅓ with boiling water.

On the stovetop, bring to a boil. Reduce heat, cover and simmer until the peppers are tender, approximately 45 minutes.

Serve warm topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.

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