Halloween is near, meaning you’re planning to need some real-food meals to fill you up and save from the candy temptations all around. This fun jack-o-lantern lentil stuffed bell pepper recipe is brought for you by Heather Crosby, writer of the brand-new gluten-free and plant-powerful cookbook YumUniverse.
Stuffed Pepper Recipe
Tools You’ll Need:
- X-Acto knife or sharp paring knife
- Chef’s knife
- Unbleached parchment paper
- Large glass baking dish
- 1 cup dry lentils
- 7-8 large bell peppers (you can decide any color you like)
- 1 tsp unrefined coconut oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 medium zucchini, diced small
- 1 cup corn kernels (fresh or frozen)
- 1 medium tomato, seeds removed and diced
- 1 tsp fennel seed, roughly chopped
- 1 tbsp fresh sage, chopped fine
- 1 tsp paprika
- 1/4 tsp red pepper flakes (feel free to include more to taste if you prefer more heat, or leave it out if the kiddos aren’t a fan)
- 2 tsp fine ground sea salt, or maybe more to taste
- 1 tsp fresh ground black pepper, or maybe more to taste
- 1/4 tsp liquid smoke (optional)
- Soak dry lentils in a dish full of pure water overnight.
- Rinse lentils and prepare them in accordance with the instructions in this post. While they cook, wash and dry your peppers. Put aside 1 pepper for dicing/filling€”remove seeds and ribs using this pepper.
- Using X-Acto blade, slice off the the top of first pepper. Twist and lift off the utmost effective and carefully eliminate the seeds and ribs. Then carve the eyes and mouth, and repeat with every one of the peppers. Put aside.
- Prepare corn kernels, diced pepper, onion, zucchini and tomato. Ready your herbs and garlic.
- Preheat oven to 350°F.
- Place coconut oil in skillet, and sautÃ© onion and pepper for around 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes.
- Stir in remaining ingredients, including cooked lentils. Season with salt and pepper to taste.
- Spoon mixture in to the peppers and fill to the brim.
- Place lids back on peppers and put them in to a glass baking dish lined with unbleached parchment paper.
- Bake for for 25 minutes.
- Serve, smile and enjoy!
Store leftovers in a covered dish in the fridge. Reheat in the oven at 300°F until warm€”about 10 to 15 minutes.
Adaptations & Tips:
- You may easily sneak some kale into this recipe. Just remove stems and chop about 3 large leaves and fold into veggies and lentils at ab muscles end. Then scoop onto peppers and bake.
- This recipe is delicious with added cooked quinoa or buckwheat€”you can even use these ingredients in place of lentils in equal amounts.
- You are able to always prepare these for supper beyond Halloween. Try with green or red peppers, too€”might be fun for Christmas with this color scheme.
Heather Crosby is just a T. Colin Campbell Foundation certified plant-powerful wellness coach who is rolling out a distinctive and well-loved assortment of over 500 gluten-free, plant-based recipes on her behalf popular website YumUniverse.com and in her cookbook, YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle.