Stuffed Peppers are delicious- especially when made with fresh peppers and tomatoes from the Farmer’s Market! This is a healthy spin on the traditional recipe!
INGREDIENTS:
4-5 bell peppers
For the filling:
1 cup rice (or buckwheat, millet, quinoa)
1 cup red-lentils (or beans, chickpea, tempeh)
2 tbs. olive oil
1 onion
14.5 oz. tomatoes canned or fresh
1 handful parsley
½ tsp. salt
4 cups water
2 tbs. vegetable stock powder
Topping suggestions (you can use other toppings of your choice):
1 cup vegan ricotta homemade
½ cup soy yogurt unsweetened