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

Submitted by Prose

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 bell peppers (any color)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 -2 fresh jalapeno pepper, chopped
• 2 garlic cloves, chopped
• 2 carrots, chopped
• 1⁄2 cup brown rice
• 1⁄2 cup lentils
• 2 cups vegetable broth or 2 cups water
• 2 teaspoons garam masala
• 2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
• 1⁄2 cup corn, fresh or 1/2 cup corn, frozen
• 1⁄2 cup frozen peas
• 1 (6 ounce) can tomato paste
• 1 tablespoon all-natural ketchup (gluten-free if required for diet)

directions

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. 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. 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. 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.

Reviews

[Lavender1638Fawn]

A lovely recipe, had with rice & salads & 'Broccoli-Stuffed Vidalia Onions' from this site (lol), will have sweet potatoes next time. I made the sauce a little thinner with tomato juice (like another reviewer, I like some to "run inside the peppers"; I also made more quantity & thinned that even more so I had sauce to pour over afterwards - the different texture in this sauce from a saucepan & the sauce on the baked peppers was interesting, though I think the hob sauce could have been cooked longer to pulp/thicken more (because of my addition). I also added the leftover stuffing to the sauce (like another reviewer, I could have stuffed one more per batch) - I made 12 but could have done 15 (this is why no sweet potato chips, the oven was full of peppers & onions). I'll have sweet potatoes tomorrow & just warm up my peppers.

 

[iknitok]

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

 

[MargoMart]

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

 

[FrVanilla]

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.