Cheesy Stuffed Peppers w/ Farro & Lentils
Cheesy Stuffed Peppers w/ Farro & Lentils
Stuffed Peppers are always a comforting crowd pleaser. They’re easy to make and are a great way to sneak in tons of veggies. Not only stuffed with yummy veggies but fiber and protein rich legumes and grains. All brought together and topped with melty dairy free mozzarella.
Serves 6
Ingredients
6 medium Bell Peppers (any color)
8 oz (252 g) Baby Bella or White Mushrooms chopped
1 small (170 g) Zucchini chopped
1 small (170 g) Yellow Squash chopped
1 small (215 g) Onion chopped
4 cloves Garlic minced
2 cups Lentils cooked
2 cups Farro cooked
3 heaping Tbsp (45 g +) of Tomato Paste
1 Tbsp of Fresh Thyme
1 Tbsp of fresh Oregano
Salt & Pepper to taste
1 Tbsp Avocado Oil
1/3 cup Broth or Water
7 oz (200 g) Follow Your Heart Dairy Free Finely Shredded Mozzarella
Tip: When cooking the Farro and Lentils (separately) use Broth instead of Water for added flavor. I also like to add a little bit of fresh Thyme to the pot as they cook.
Note:This recipe was developed for Follow Your Heart but feel free to use any vegan dairy alternatives.
Directions
1. Cut the tops off the peppers (save them) and remove all of the seeds and any of the the white membrane that you can. Set aside.
2. Remove the stems from the peppers and then chop the tops.Set aside with the rest of the veggies.
3. In a large skillet, heat the oil on medium heat and sauté the onions until translucent, about 3-5 minutes.
4. Add the mushrooms and herbs and cook for 5 minutes or until the mushrooms start to break down.
5. Add in the chopped pepper tops, zucchini and squash. Cook for 5-8 minutes or until they begin to soften. Add in the garlic and cook another 2-3 minutes.
6. Add in the cooked farro, lentils, tomato paste and 3 tbsp of broth and mix well. Mix in 1 cup of Follow Your Heart Dairy Free Mozzarella and allow to heat through until the cheese has melted.
7. Add the peppers to a baking dish and stuff each pepper with as much filling as you can. Top the peppers with the remaining cheese. Pour the remaining broth into the bottom of the baking dish and cover with aluminum foil creating a tent. This will allow the inside to steam and help melt the cheese.
8. Bake at 350 for 45 minutes to 1 hour. The stuffing will be hot the cheese on top melted and the peppers will be tender.
