Vegan Lentil Stuffed Peppers

Ingredients

• 6 potatoes, medium-sized
• 1/2 cup plant-based cooking cream
• 1/2 to 1 cup plant-based milk, unsweetened
• pinch of salt
• 8 peppers (bell peppers or other types)
• 4 cups tomato sauce (like marinara, arrabbiata,...)
• 3 cups of water
• pinch of salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• thyme, oregano to taste
• 1 cup dry lentils (green or brown)
• 2 cups vegetable broth
• 1 bay leaf
• 1/2 cup white rice
• 1 onion, large
• 4 cloves garlic
• 1 tsp tomato paste

Instructions

1. 1

   Lentil filling: Wash lentils under running water, then...: Lentil filling: Wash lentils under running water, then add to a pot along with vegetable stock and a bay leaf. Bring to a boil, then lower on low and gently simmer for about half an hour, until the lentils are cooked al dente. Discard bay leaf, drain and cool the lentils, then add them to a food processor and pulse until partly blended. Do not turn into a paste, but just roughly blend it, so there are still whole lentils along with the mixture. Transfer the blended lentils to a bowl.

2. 2

   In a separate pot cook white rice in...: In a separate pot cook white rice in salted water - bring to a boil, lower the heat and simmer for just about 10 minutes. The rice must be only partially cooked. Drain, cool down, and add to the lentils.

3. 3

   Peel and finely dice onion, mince garlic. In...: Peel and finely dice onion, mince garlic. In a pan, heat a spoon of oil, and add the diced onions. Stir-fry until translucent, then add in the garlic and stir-fry for a minute. Do not let the garlic brown, or it will become bitter. Now, add in tomato paste, stir well to combine, and let cook for a minute or two until the tomato turns a darker color, then remove from heat and add to the bowl with the lentils and rice. Season to taste with salt, pepper, and other spices, like smoked paprika, thyme, and oregano, and mix well to combine.

4. 4

   Prepare the peppers: Wash and dry the peppers,...: Prepare the peppers: Wash and dry the peppers, then with a sharp knife, remove the tops - you can save these for later. Next, carefully remove the seeds inside, and fill the peppers to 3/4 with the lentil mixture. Cover with the pepper tops.

5. 5

   To a large oven-proof dish or pot with...: To a large oven-proof dish or pot with a lid, add tomato sauce, along with water, salt, pepper, and other spices to taste (smoke paprika, thyme, oregano). Stir to combine, then gently add in the stuffed peppers, so they stay vertically. Make sure the sides of the pot are high enough so the peppers can stay vertically when the pot is covered with the lid.

6. 6

   Preheat oven to 200°C / 390°F, then place...: Preheat oven to 200°C / 390°F, then place in the oven-proof pot with the peppers. Bake 30 minutes covered with the lid, then remove the lid and bake another 30-40 minutes uncovered (depending on how thick your peppers are) until the peppers turn softer and golden-brown, and the sauce thickens.

7. 7

   While the peppers are baking, prepare the mashed...: While the peppers are baking, prepare the mashed potatoes: Peel, wash, and dice potatoes, then add them to a pot of salted water. Bring to a boil, then lower the heat and cook on medium for about 15-20 minutes until the potatoes are cooked through. Drain the cooked potatoes, then mash into a puree, adding in plant-based cream and milk and seasoning with salt to taste. Stir well until creamy.

8. 8

   Once the peppers are baked, remove them from...: Once the peppers are baked, remove them from the oven and serve hot with a side of the mashed potatoes.