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    You are in: Home / Recipes / Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) Recipe
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    Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)

    Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free). Photo by Prose

    1/1 Photo of Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Prose's Note:

    With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

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    Units: US | Metric


    1. 1
      Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
    2. 2
      Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
    3. 3
      Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
    4. 4
      When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

    Ratings & Reviews:

    • on January 20, 2011


      Please make sure you use gluten-free soy sauce when making this recipe.... regular soy sauce is made using wheat grain. Remember - ALWAYS read labels, no matter what you're using. It truly amazes me the things the manufacturers use wheat derivatives in.

      AND remember that many "cornflours" are made from wheat flour.... you MUST read "MADE FROM MAIZE flour".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010


      I was able to stuff 5 peppers with this. I ran out of garam masala so I barely had 1 tsp but it was still good. I blanched the peppers in the microwave and i chopped the tops of the peppers and added it to the stuffing. I added more ketchup to the sauce and a little sugar. I was trying to make it thinner. It was good, I just like a sauce that's runs down into the pepper Overall, really good recipe. Will make again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2009


      This made a very flavorful supper. I used red and green peppers and served it with sweet potatoes like you recommended. My husband wants to take the extra filling for lunch tomorrow. Made for VEG N SWAP 13.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.2
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 427.2 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 9.3 g
    Sugars 14.4 g
    Protein 9.3 g

    The following items or measurements are not included:

    vegetable broth

    Braggs liquid aminos

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