Description

This Old Fashioned Stuffed Pepper dish is sure to transport you back in time. A nod to the original recipe, it is truly delicious. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.

Ingredients

Scale

Sauce Ingredients:

¾ cup green bell peppers, fine mince (from the tops of 6 green bell peppers)
1 large onion, finely minced
1 large celery rib, finely minced
2 – [ 14.5 oz. cans ] petite diced tomatoes, pureed
1 – [ 8 oz. can ] tomato sauce
1 ½ cups water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon sea salt (+/-) *
¼ teaspoon black pepper (+/-)

Filling Ingredients:

6 large green bell peppers, tops removed – par-boiled
4 cups cooked rice (rice of choice) *
4 cups cooked brown lentils *
2 teaspoons sea salt (+/-) *
1/4 teaspoon black pepper
3 cups of sauce – cooked (from above)
1 teaspoon onion powder
1 teaspoon garlic powder

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Instructions

Cook rice, set aside.
Cook lentils, set aside.
Preheat oven to 350 F.
Bring to boil a large stock pot filled with water.
Remove the tops of 6 green bell peppers. Place the tops aside (finely dice to use later). Clean the inside of the bell peppers carefully removing the seeds and interior pepper linings (white pith). Once all the green peppers have been cleaned, place them in boiling water for 7 minutes until slightly softened. Carefully remove the bell peppers from the water to stop the cooking process. Set aside to cool.
In a large enamel/ceramic-lined skillet, Dutch oven or similar stock pot, add the finely minced onions, celery, and green bell peppers (from the pepper tops), sauté until softened, approx. 4 to 6 minutes.
Add the pureed petite diced tomatoes, tomato sauce, water, basil, oregano, garlic powder, onion powder, sea salt, and black pepper. Bring to a boil, then immediately lower to a simmer. Simmer for 10 minutes over medium-low heat.
In a large bowl, add the cooked rice, cooked lentils, 3 cups of the cooked sauce, onion powder, garlic powder, sea salt and pepper. Mix until well combined.
In a deep oven-safe baking dish, add a couple tablespoons of the sauce to the bottom, then place the 6 par-boiled green pepper cups into the dish standing up.
Fill each of the green pepper cups with the filling mixture, press down gently to pack it in. Fill each pepper to the very top; then continue to pile more of the filling mixture on top to create a gently rounded mixture on the top on each pepper.
Once all the peppers are filled, then spoon the sauce mixture over top of each pepper and also in between. Pour the remaining sauce over the peppers and between the peppers. The sauce should come up the sides of the peppers.
Bake at 350 F for 45 minutes.
Remove and allow to cool for 10 minutes before serving.
Makes 6 large stuffed peppers.

Notes

*Lentils: You can use cooked or canned brown lentils, both work great!

*Cooked Rice: You can use freshly made and cooked rice or leftover refrigerated rice, both work great!

*Sauce: If you enjoy a lot of sauce, then double the sauce recipe ingredients. Use 7 green bell peppers. Use 6 bell peppers as the cup mixture holders, and then chop the 7th green bell pepper for the sauce along with the 6 tops. Also, you may wish to use a larger or deeper baking dish if you choose to make extra sauce. We love to make extra sauce and spoon it over our Simple Mashed Potatoes.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage: Refrigerate leftovers, use within 5 days. Freezes well.