Pepper Panache
Italian-Style Bell Peppers Stuffed with Herbed Vegetable Medley
68 minutes
Serves 4
LunchItalianVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
A quick note: For this vegan, vegetarian, and dairy-free Italian lunch, I’m leaving out the chicken, salmon, and ground beef you requested, your dietary specs come first! Instead, you’ll discover how to coax umami out of vegetables and classic Italian herbs. Grab your favorite bell peppers, let’s stuff with style.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 375°F.
- 02Brush the cut sides of the bell peppers with 1 tablespoon olive oil and sprinkle with a pinch of salt. Arrange them cut side up in a 9x13-inch baking dish.
- 03Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- 04Stir in the garlic, mushrooms, and zucchini. Cook for 6-7 minutes, stirring occasionally, until mushrooms release their moisture and everything looks golden.
- 05Add drained diced tomatoes, cooked lentils, and cooked quinoa. Stir to combine, letting the mixture heat through for 3 minutes.
- 06Remove skillet from heat. Stir in parsley, basil, oregano, thyme, crushed red pepper, lemon zest, 1 teaspoon salt, and black pepper.
- 07Taste and adjust seasoning if needed.
- 08Evenly fill each bell pepper half with the vegetable mixture, pressing gently to compact.
- 09Spoon tomato sauce over the top of each stuffed pepper.
- 10Cover the dish tightly with foil and bake for 35 minutes.
- 11Uncover and bake for another 10-12 minutes until the peppers are tender and the tops are slightly browned.
- 12Let cool for 5 minutes before serving.
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