Veggie Lentil Stuffed Baked Peppers

Here is a super fantastic veggie stuffed pepper dish rich with umami and plant-forward wholesomeness. This is a quick casserole to prepare and have ready for hungry souls at the end of a productive day!

3/4 cup cooked rice or other grain

1 15.5 oz can lentils (or other favorite bean), rinced and drained

2 Tbsp chimichurri sauce or other flavoring sauce such as Latin American Sofrito

1 jalapeño pepper, minced

1-1/2 cup grated Monterrey Jack cheese (or favorite)

3 bell peppers, halved lengthwise, pith removed

2 cups cooked pasta (I used leftover egg noodles)

1 24 oz can favorite tomato or pasta sauce

Preheat oven to 375F. Mix the grains, beans, sauce, and pepper in a bowl. Season a dash with salt and pepper to taste.

Oil a 9x13” casserole pan and pour in the tomato sauce. Top with the cooked pasta.

Place peppers (or tomatoes if you are using) on top and fill evenly with the lentil mixture.

Scatter cheese on top.

Bake for about 20-30 minutes until brown and bubbly.

Serves 2-3.

Cook’s Note: I only had 2 bell peppers, so I added a halved tomato as the third bell pepper. It worked out just fine. Make it yours with whatever you have!

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