Appetizer Stuffed Mini Peppers (vegan and gluten-free)

4.70 from 30 votes

Appetizer Stuffed Mini Peppers (vegan and gluten-free)

Sweet mini peppers are filled with a lentil and cauliflower stuffing that's loaded with savory spices and baked for a delicious vegan and gluten-free appetizer.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Diet: Vegan

Servings:

Calories: 114kcal

Author: Debra Klein

Ingredients

1 cup dry lentils
3 cups water
1 lb. mini sweet peppers
1 medium yellow onion small dice
12 oz. package frozen cauli rice approx. 3 cups fresh
3 cloves garlic pressed
1 cup frozen corn
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon coarse ground sea salt
16 oz. jar prepared salsa.

OPTIONAL GARNISH:

¼ cup fresh cilantro
2 Tablespoons hemp seeds

Instructions

HOW TO COOK DRIED LENTILS

Before cooking lentils, rinse in cold water, pick over to remove debris and drain.
It is not necessary to soak lentils before cooking, but you can to reduce cooking time by about half if you do.
Combine lentils and 3x their volume in water in a small saucepan over medium high heat. Bring to a boil and adjust heat to maintain a low simmer.
Cook until lentils are tender, approx. 15 minutes. Drain any liquid that wasn’t absorbed during cooking.

TO MAKE STUFFED PEPPERS:

Preheat oven to 400. Line baking tray with unbleached parchment paper.
Make the lentils. See above for directions. This can be done up to several days in advance and stored in an airtight container in the fridge.
Prepare peppers: cut in half, through the stem. Remove seeds and ribs. Removing stems is optional: I like to leave the stems on for presentation. Sprinkle with S+P and place cut side up on prepared pan and bake for 20 minutes until beginning to soften.
Meanwhile, prepare the stuffing: heat heavy bottom skillet over medium heat. Swirl in a bit of broth, water or olive oil and then add onion. Cook until it starts to soften, approx. 3 minutes. Add the spices, garlic and cook, stirring for 30 seconds, so garlic is fragrant but doesn’t burn. Then stir in the lentils, cauli-rice and corn. If you're using frozen cauliflower rice, It's ok to add that straight from the freezer. Add the salsa and reduce heat to low. Simmer for 2-3 minutes as flavors begin to marinate.
Scoop stuffing into each pepper, fill to heaping. The easiest way to do this with the mini peppers is to use two teaspoons (the way you would for dropping chocolate chip cookies) and scoop with one and use the back of the other to push what's in the first spoon into the mini pepper. Sprinkle with cilantro and hemp seeds if desired. Turn heat down to 350 and bake for 20 minutes until lightly browned and filling is hot.

Notes

To use this stuffing in full sized bell peppers, add 10 minutes to the par baking time, add 10 minutes to the stuffed baking time. Check to see if peppers are tender by piercing with a fork. Put back into the oven for another 10 minutes if needed.

Nutrition