Vegan Mini Stuffed Peppers
Put some pizazz in your next gathering or meal with our famous vegan stuff peppers! Our vegan mini stuffed peppers recipe is super-fast and easy to whip up as an hors-d'oeuvre, a snack, or part of a meal anytime. We are willing to bet you will run out of our stuffed peppers in a matter of seconds. In fact, you may want to double the recipe right from the start!
Stuffed peppers are always a hit and we love to make stuffed pepper bites with the mini peppers because they are so much fun and easy to pop in our mouths – my mouth is watering right now just thinking about them. . . .
Stuffed peppers are also what dinner dreams are made of. Quite honestly, when you use our lentil stuffed pepper recipe instead of a combination of “what’s in the frig,” you will be making a very healthy and unforgettable stuffed pepper recipe. Our stuffed peppers taste absolutely scrumptious!
For a simple no-fuss supper, try serving our mini stuffed peppers with mashed potatoes and coleslaw.
Our lentils pack a tremendous punch of nutritional benefits with vitamins, minerals, and protein - that is undeniable. The little Pardinas make such a healthy impact in our lives that it is really difficult to comprehend. Have you ever found a single vitamin in a bottle that delivers this kind of maximum effect? We haven’t – so let’s keep on serving up healthy!
Deliciousness is always on our plates, how about yours?
Mini Stuffed Peppers
½ cup Palouse Brand Brown Lentils
1 package of mini peppers
½ tsp. garlic powder
1 tsp. ground cumin
½ tbsp. chili powder
1 cup salsa
2 tbsp. chopped fresh cilantro
⅓ cup shredded vegan cheese
Pinch of Salt
Slight drizzle of olive oil (optional)
Preheat oven to 400 degrees
Slice peppers length wise, then remove stems and seeds. Place on a parchment lined baking sheet. Bake for 8-10 minutes.
Prepare the lentils. Bring 2.5 cups of water to a boil and add the lentils. Reduce heat to a simmer for 20 minutes or until just tender. Drain and place back in the saucepan.
In a separate bowl, mix together garlic powder, cumin, chili powder, and salsa.
Gently stir mix into the prepared lentils. Heat on low until flavors meld in.
When the peppers come out of the oven, switch oven to broil and stuff each half a pepper with a small spoon of lentil mixture. Top with shredded cheese and fresh chopped cilantro.
Place stuffed peppers back in the oven and broil for 2 minutes.
Serve hot or at room temperature.