Mexican Lentil Stuffed Peppers
- Preheat the oven to 400°F (200°C).
- Prepare the lentil filling by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another 1 minute.
- Add 1 cup of cooked lentils, 1 cup of diced tomatoes, 1 diced bell pepper, 1 diced zucchini, 1 tablespoon of tomato paste, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir well to combine and cook for 5-7 minutes until the vegetables are tender.
- Cut the tops off 4 bell peppers and remove the seeds and membranes. Fill the peppers with the lentil mixture.
- Place the stuffed peppers in a baking dish. Drizzle with a little olive oil and sprinkle with vegan cheese (optional).
- Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Remove from the oven and garnish with fresh cilantro. Serve hot and enjoy!
