Stuffed red peppers

Love and lemons

Stuffed Peppers

Prep Time: 20 mins

Cook Time: 20 mins

Serves 4 to 6

Tried this tonight - excellent mixture, with or without the red peppers.  This amount makes way more than enough to fill 4 peppers.  I cut the jalapeño down from 2 to only ~1/2 and that was perfect.  The lime gives it a little kick as well. TJ’s vegan cheese would be perfect on it.  
This easy stuffed peppers recipe is fresh, healthy, and delicious! Top the peppers with cheese, or skip it, and serve them with guacamole or chipotle sauce for a vegan variation.

Ingredients

• 4 red bell peppers - would use 6 bell peppers with this amount of filling.
• Extra-virgin olive oil, for drizzling
• 1½ cups white cheddar cheese or TJ’s vegan cheese mozzarella/cheddar
• Avocado slices or guacamole, for serving
• Lime wedges, for serving - perfect! 
• Sea salt and freshly ground black pepper

Filling

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, grated
• 2 jalapeños, diced, more for topping, if desired
• 2 scallions, chopped
• 1 teaspoon lime zest
• 1½ tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cayenne
• 1 teaspoon sea salt
• ½ cup finely chopped cilantro
• 3 cups cooked white jasmine rice
• 1½ cups cooked black beans, drained and rinsed
• 1½ cups corn kernels

Instructions

• Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
• Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
• Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.

Notes

Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce. 

Best Veggie Lasagna

 This was an amazing recipe - especially the tofu ricotta.  The whole thing took a while, especially since it calls for regular lasagna noodles, not the no-cook variety.  I used Green lentil lasagne noodles by Explor, and although they were oven-ready, I cooked them for about 4 minutes beforehand.  The dish was really good - loved the roasted fennel, and while the mixed veggies were roasting, I prepared the ricotta.  

I used the veggies as described, and added red pepper as well.  The tomatoes end up a little bitter, so might substitute something else.

https://www.loveandlemons.com/vegetarian-lasagna/ 

Ingredients

Roasted Vegetables (yield 5 heaping cups raw veggies)

• 1 large leek, white and light green parts, chopped
• ½ medium red onion, chopped into ½-inch pieces
• 1 fennel bulb, chopped into ½-inch pieces
• 2 carrots, slice into thin rounds
• 8 ounces cremini mushrooms, stemmed and halved
• 1 zucchini, sliced into ¼-inch thick half moons
• 12 cherry tomatoes, left whole
• extra-virgin olive oil, for drizzling
• sea salt and freshly ground black pepper

"Ricotta" Filling

• 23 ounces extra firm tofu, drained and patted dry
• ¼ cup nutritional yeast
• juice and zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• ½ cup loose-packed fresh basil

For the lasagna

• 12 lasagna noodles*
• 24 ounces store-bought or Homemade Marinara
• 1 packed cup chopped kale
• 2 cups grated smoked mozzarella cheese
• sliced basil, for garnish