Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten

Name: Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers (any color); 1 tablespoon olive oil; 1 large onion, chopped; 1 -2 fresh jalapeno pepper, chopped; 2 garlic cloves, chopped; 2 carrots, chopped; ½ cup brown rice; ½ cup lentils; 2 cups vegetable broth or 2 cups water; 2 teaspoons garam masala; 2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet); ½ cup corn, fresh or ½ cup corn, frozen; ½ cup frozen peas; 1 (6 ounce) can tomato paste; 1 tablespoon all-natural ketchup (gluten-free if required for diet)

Servings: persons

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
½ cup brown rice
½ cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
½ cup corn, fresh or ½ cup corn, frozen
½ cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

1
Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear.
2
Add carrots and cook another minute or two.
3
Add rice, lentils, and liquid.
4
Turn heat up to high.
5
Stir in garam masala and 1 tablespoon of the Braggs.
6
Bring to a boil.
7
Then cover and reduce heat.
8
Simmer for 40-50 minutes or until rice and lentils are tender.
9
Meanwhile, preheat oven to 350 degrees.
10
Cut tops off of bell peppers and clean seeds out from inside.
11
Submerge in boiling water for 3-5 minutes.
12
Place in a shallow baking dish.
13
Mix tomato paste, remaining Braggs, and ketchup in a small bowl.
14
Add a little warm water to thin to the consistency of a thick sauce.
15
When lentil/rice mixture is cooked, stir in corn and peas.
16
Scoop mixture into bell peppers.
17
Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 bell peppers (any color), 1 tablespoon olive oil, 1 large onion, chopped, 1 -2 fresh jalapeno pepper, chopped, and more.

Yes, Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions