Sweet & Tangy Stuffed Peppers
Ingredients
Stuffed Bell Peppers
- 2 large bell peppers
- 1/2 cup cooked lentils not red
- 1/4 cup green onions chopped
- 1 1/2 cup cooked brown rice
- 3 oz mushrooms
Sweet & Tangy Sauce
- 2 tbsp low-sodium soy sauce
- 1/2 tsp ground ginger
- 1/2 tbsp cornstarch
- 1/2 tbsp maple syrup or agave
- 2 tsp rice vinegar
- 1/2 tsp chili flakes optional
Instructions
For Sweet & Tangy Sauce
- Whisk all ingredients together until well combined.
Stuffed Bell Peppers
- Set oven to broil.
- Cut the top off the bell pepper; discard seeds and membranes. Cut off the top of peppers and set aside.
- Broil whole peppers on high for around 10-15 minutes.
- While the whole bell peppers are in the oven, line skillet with a little water. Add mushrooms and chopped bell pepper top and saute until tender.
- Stir in cooked lentils, green onions, and sweet and tangy sauce until all ingredients are well combined.
- Stuff bell pepper with rice and lentil mixture. Serve while warm.
Notes
Plan Ahead – Prepare sauce & rice, and chop veggies the day before.
Extra Calories – Add a side of broccoli or peas.
Extra Calories – Add a side of broccoli or peas.
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