Stuffed Pepper Casserole
This Vegan Stuffed Pepper Casserole is made of lentils, rice, peppers and non dairy cheese for the flavors of traditional stuffed peppers with less work.
Servings 8
Equipment
- 1 oven safe skillet OR 9x13 baking dish
Ingredients
- 1 cup dry green lentils see note below to use canned lentils
- 2 tablespoon olive oil
- 2 bell peppers, seeds removed and chopped any color or combination of colors will work
- 2 teaspoon dried oregano
- 2 teaspoon smoked paprika
- 2 teaspoon onion powder
- 1 teaspoon salt add more if using unsalted vegetable broth
- 2 garlic powder
- 2 tablespoon tomato paste
- 1 14 oz canned fire roasted diced tomatoes
- 1 ½ cup vegetable broth
- 1 cup long grain white rice washed
- 1 cup non dairy cheese optional
Instructions
- Wash the lentils and pick out any small rocks. Bring a pot of water to a boil, add lentils. Reduce to a simmer and cook until tender, stirring occasionally. Alternatively, you can use canned lentils to reduce overall cook time.1 cup dry green lentils
- Heat oil over medium heat in a large oven proof skillet or dutch oven, if you have one. If you don't have either you can use a regular skillet. You will need an oven safe casserole dish to transfer the mixture before baking.2 tbsp olive oil
- Add peppers to skillet and sauté for 5-10 minutes until they begin to soften. Add spices, salt, garlic, diced tomatoes and tomato paste, cook for 1 minute longer.2 bell peppers, seeds removed and chopped, 2 tsp dried oregano, 2 tsp smoked paprika, 2 tsp onion powder, 1 tsp salt, 2 garlic powder, 2 tbsp tomato paste, 1 14 oz canned fire roasted diced tomatoes
- Add lentils and broth stirring to incorporate. Add rice to skillet and stir again.1 ½ cup vegetable broth, 1 cup long grain white rice
- Transfer mixture to a 9x13 oven safe baking dish if your skillet is not oven safe.
- Top with non dairy cheese and cover with foil or lid. Bake at 375 degrees farenheight for 50 minutes. Remove foil and broil for 5 minutes to brown cheese, if desired.1 cup non dairy cheese
- Cool for 5-10 minutes before serving.
Notes
To use canned lentils for this recipe you will need a 2- 15 ounce cans. Measure out 2 ½ cups of the canned lentils to use for this recipe. Save any remaining lentils for another use. This will equal the cooked yield of 1 cup of dry lentils.
