PP Stuffed Bell Peppers

Chef: Claudia Rolnick, Claudia Glows

Makes: 6 Servings

Prep Time: 20 min

Cook Times: Stovetop: 30 min Oven: 40 min

Total Time: 1 hr 30 min

INGREDIENTS

• 6 bell peppers

• 1 c red lentils

• 1 c rice

• 1 ½ c water

• 1 can diced tomatoes

• 4 T tomato paste

• ½ onion, diced

• 3 garlic cloves

• ½ t cumin

• ¼ t paprika

• ½ t chili powder

• ½ t siracha

• ¼ t garlic powder

• ¼ t onion powder

• Garnish, cilantro (optional)

DIRECTIONS

1. Cook your rice on the stove.

2. Dice onion and mince garlic; sauté in a bit of water until translucent, adding more water as needed. Add diced tomatoes, tomato paste, and all spices and herbs to the pan.

3. Add lentils and water, bring to a boil. Reduce to a simmer and cook for about 20 min, or until lentils are soft.

4. In the meantime, preheat oven to 400 degrees F.

5. Slice the tops off the bell peppers and remove seeds.

6. Once lentils are soft, mix in rice and stuff peppers with the mixture.

7. Bake for about 30-40 min.

8. Garnish and enjoy!

Claudia Rolnick abides by the philosophy that healthy, plant-based cooking need not be difficult. Her recipes are nutrient-rich, gluten and oil-free, delicious and never involve complicated cooking techniques or obscure ingredients. She in her family currently resides in Naples, Italy. For more free recipes, workout routines, cruelty-free skincare ideas, and emotional wellness topics. Subscribe to Claudia's channel, “Claudia Glows”, on YouTube and follow her on Facebook.