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Stuffed Bell Peppers

These stuffed bell peppers can be made ahead of time and used as part of your meal prep during the week. These are a crowd pleaser so make sure you make enough lol. You can use any color bell pepper you prefer, but do not that red bell peppers may have a bit of a tastier end result.

Stuffed Bell Peppers

Click here for printable recipe

Servings: 3

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour and 5 minutes


6 bell peppers, top cut off and hollowed out

2 cups cooked brown rice

3 cups plant based ground meat

1 cup lentils, cooked

1/2 cup vegetable broth

1 8oz can tomato sauce

1 yellow onion, chopped

3 garlic cloves, minced

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

Recipe starts at 6:27


Add 1 tbsp of olive oil into a pan over medium high heat. Add 1 yellow onion chopped, and cook for 3-4 minutes or until softened. Add in 3 minced garlic cloves and cook for 1 more minute. Add in 1/2 pound of plant based ground meat, 1 cup of cooked lentils, 2 cups of cooked brown rice, onion, powder garlic powder, cumin, paprika and salt and pepper to taste. Also add in 1 can tomato sauce, and half a cup of vegetable broth. Mix well.

Add filling into already hollowed out bell peppers that have been generously salted. Place pepper tops back on, cover with aluminum foil and bake at 400 degrees fahrenheit for 40 minutes or until the peppers are fork tender.

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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