Mushroom & Lentil Stuffed Peppers

Summer is coming to and end so I am determined to make the most of all the gorgeous summer produces before they are out of season! I made these super simple stuffed peppers the other day and they were just so delicious! I love the hearty flavour of the mushrooms & lentils with the sweetness of the peppers. The homemade cheesy sauce really take this dish to the next level so please don’t skip it! 

Serves 2-3 people 

Ingredients:

3 bell peppers 

1 small white onion – finely chopped 

200gr of cooked green or beluga lentils 

200gr of cooked brown rice 

150gr of chestnut mushrooms – chopped into small pieces 

2 garlic cloves – crushed 

2 tbsp of soy sauce 

1 tsp of miso paste (optional)

A small handful of chopped basil 

1 tbsp of mixed dried herbs 

1 tbsp of oil for frying 

For the “cheesy” sauce:

400gr of potatoes – peeled and chopped into small pieces 

1 small carrot – chopped 

60gr of cashews 

4 tbsp of nutritional yeast

1 tsp of onion powder

2 tsp of garlic powder

2 tsp of salt

1tsp of dijon mustard 

200ml of oat or soy milk 

2 tbsp of lemon juice 

A generous pinch of black pepper 

Start by making the cheesy sauce: Add the chopped potatoes, carrot and cashews to a large pan and cover with boiling water. Boil for 10-15 minutes until the potatoes and carrot are soft.

Drain them and add them to the blender with all the other ingredients. Blend until smooth and creamy. Leave it on one side.

Turn the oven on at 180 degrees Celsius. Cut the peppers I half and remove the seeds and the white flesh. Brush them with a little oil an place them facing upwards in a large baking tray. Bake in the oven for 10 minutes. Discard any water that they might produce.

In the meantime add the oil to a pan, once hot add in the chopped onion and sauté for 5-8 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for another minute. Add in the chopped mushrooms, soy sauce, miso paste and al the herbs and cook for another 10 minutes until the mushrooms have shrunk and all the water has evaporated. Add in the cooked rice and lentils and stir to combine. Check for seasoning.

Fill the peppers with the lentils and rice filling. Add a generous dollop of the cheesy sauce on top and place them back in the oven for another 15-20 minutes until they start to crisp up around the edges. 

Remove from the oven and serve with some extra cheese sauce on top. If you have nay leftover sauce you can store it in the fridge for up to 5 days. It’s great to make Mac & Cheese or to have with nachos or simply roasted vegetables.

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