Vegan Lentil Taco Stuffed Peppers are bell peppers stuffed with lentils cooked in a taco tomato sauce. Vegan stuffed peppers are gluten free and vegetarian Mexican food recipe. #veganstuffedpeppers #stuffedpeppers #vegantacos
Cook your lentils by bringing them to a boil with three cups of water over high heat and 1/4 teaspoon salt. When boiling, reduce to a simmer and cover. Cook until the lentils are tender but not mushy, approximately 20 minutes (cook time will vary on type and how dry they are). Drain and set aside. (If liquid is absorbed but lentils are still firm, add another 1/2 cup of water).
Preheat oven to 350F.
In a large skillet or small pot, heat 1 Tablespoon oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, chili powder, cumin, coriander, oregano, and cayenne and cook until fragrant, approximately 30 seconds.
Add the tomato paste and water to the pot. Add the lentils and stir to combine.
Simmer until the flavors are melded and the sauce slightly thickens. Add a little water if needed to loosen. Taste and adjust flavors to preference, including salt.
While the sauce is cooking, prepare the peppers by cutting them in half lengthwise and removing the seeds and ribs. Place them in a baking sheet, cut side up.
Fill each pepper with the lentil mixture. Bake at 350F until the peppers are just starting to soften, approximately 30 minutes.
Serve immediately with your favorite toppings.
A serving is 1-2 pepper halves depending on the pepper size, hunger level, and if you are serving them with anything else.You can also use one 15 ounce can of tomato sauce instead of both the tomato paste and water.Red, yellow, and orange bell peppers are sweeter than green. Use any colored bell pepper that you prefer.You can easily make the lentil filling up to two days in advance, then simply assemble and back for a fast dinner.