Nutrition Facts
4 servings
4
Halloween Stuffed Peppers Recipe
Have a terrifyingly delicious Halloween with a vegan recipe for Halloween stuffed peppers that will send shivers down the spines of both young and old.
Ingredients
1 Block of plant-based cheese alternative in Emmental or Cheddar flavor, cut into cubes.
1 cup Dried lentils
8 Large bell peppers
1 Coconut oil
3 cloves Sliced garlic
1 Onion, finely chopped
1 Medium zucchini, diced.
2 Medium tomatoes, diced (seeded)
1 Chopped fennel seeds
1 Fresh sage, chopped
1 Paprika
¼ Red chili flakes
2 Finely ground sea salt
1 Freshly ground black pepper
Directions
1
Rinse the lentils and prepare them according to the instructions.
2
While they are cooking, prepare the peppers by removing the seeds and the tops.
3
Use a small knife to make cuts in the bell peppers.
4
Heat coconut oil in a pan, and sauté the onion and garlic for about 5 minutes over medium-high heat.
5
Add the zucchini and cook for an additional 4 minutes.
6
Add the tomatoes and corn and cook for an additional 3 minutes.
7
Then add the cubes of cheese flavor. Incorporate the rest of the ingredients, including the cooked lentils.
8
Season with salt and pepper to taste.
9
Fill the peppers with the filling and place them on a baking sheet.
10
To finish, replace the lids on the peppers and bake in the oven for 25 minutes at 180°C.
Ingredients
Ingredients
1 Block of plant-based cheese alternative in Emmental or Cheddar flavor, cut into cubes.
1 cup Dried lentils
8 Large bell peppers
1 Coconut oil
3 cloves Sliced garlic
1 Onion, finely chopped
1 Medium zucchini, diced.
2 Medium tomatoes, diced (seeded)
1 Chopped fennel seeds
1 Fresh sage, chopped
1 Paprika
¼ Red chili flakes
2 Finely ground sea salt
1 Freshly ground black pepper
Directions
Directions
1
Rinse the lentils and prepare them according to the instructions.
2
While they are cooking, prepare the peppers by removing the seeds and the tops.
3
Use a small knife to make cuts in the bell peppers.
4
Heat coconut oil in a pan, and sauté the onion and garlic for about 5 minutes over medium-high heat.
5
Add the zucchini and cook for an additional 4 minutes.
6
Add the tomatoes and corn and cook for an additional 3 minutes.
7
Then add the cubes of cheese flavor. Incorporate the rest of the ingredients, including the cooked lentils.
8
Season with salt and pepper to taste.
9
Fill the peppers with the filling and place them on a baking sheet.
10
To finish, replace the lids on the peppers and bake in the oven for 25 minutes at 180°C.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH