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Sweet & Tangy Stuffed Peppers
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Prep Time
5
minutes
mins
Cook Time
17
minutes
mins
Total Time
22
minutes
mins
Course
Dinner, Lunch
Cuisine
American, Asian
Servings
2
Ingredients
1x
2x
3x
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.
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