Vegan Stuffed Peppers

Ingredients:

3-4 Peppers

1 cup red lentils
1 cup black lentils
1 cup quinoa
1 cup sprouted brown rice
2 carrots rough chopped
5 stalks celery rough chopped
1 red onion diced
½ cup corn
1 tsp black pepper
1 tsp cumin
2 tsp maple syrup, coconut sugar, or agave
1 tsp sage
¼ tsp chili
¼ tsp cayenne pepper
1 can diced tomatoes

Process:

Combine all ingredients (other than peppers) in a slow cooker or large pot.

Add enough water to completely cover the mixture. Let cook on low heat for 6-8 hours, stirring occasionally. Add water as necessary. Feel free to add additional vegetables or spices– make it your own! 

Once the vegetables are soft and the grains are cooked thoroughly, cut the tops off of the bell peppers and remove the seed, then scoop the mixture into the pepper until it’s full. 

Oven: Place peppers in a high-walled baking dish, and let cook at 350 F for an hour, or until the outside of the peppers are soft. 

Slow Cooker: Place peppers in slow cooker pot, and allow to cook for 4 hours or until the outside of the peppers are soft. 

Optional: Top peppers with spinach, sprouts, or seeds. Add your favorite creamy sauce (we use our Plant-Based Blue Cheese) or plant-based cheese and enjoy!