Editors' Pick

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

6

people discussing
Join In Now

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: