Mexican Stuffed Peppers Recipe
Today is winter solstice, officially marking the first day of winter and the darkest day of the year. Beginning tomorrow, the days will begin to get longer again. This makes me incredibly happy. Even though the snow is beautiful, I long for spring. So I decided to make something with a little heat to warm and cheer us on this, the longest night of the year.
I came up with these vegan lentil stuffed peppers with a Mexican bent. Adjust the heat to your own tastes. I often make a big pot of brown rice to use throughout the week. If you don't have any leftover cooked rice, start the rice before you cook the lentils. I have homemade canned salsa, use whatever salsa is your favorite.
Mexican Stuffed Peppers
- 1/2 c. lentils
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 2 c. cooked brown rice
- 1/2 jalapeno pepper, minced (opt.)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. sea salt
- pinch cayenne pepper
- salsa
- 4-6 bell peppers, depending on size, tops removed and seeded
Preheat oven to 375. Cook lentils, onion and garlic in about 2 c. water for 20 min. Drain. Combine in large bowl with tomatoes, rice, jalapeno if using, chili powder, cumin, salt and cayenne. Stuff into peppers, place in roasting pan. Drizzle a little salsa over each and put a little water in bottom of pan. Cover and bake about 1 hr. till peppers are tender. Serve with more salsa.