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Lentil and Pumpkin Tagine Stuffed Peppers
[Vegan]

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Lentil and Pumpkin Tagine Stuffed Peppers

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Lentil and Pumpkin Tagine Stuffed Peppers [Vegan]

Sometimes it's the simple dishes that give the most glee. Case in point, these stuffed peppers. Stuffed with hearty lentils and steamed pumpkin, along with green beans and rice, they're bright, colorful, warm, and comforting. They're easy to whip up for dinner and so filling, you won't even need sides... Read More

Ingredients You Need for Lentil and Pumpkin Tagine Stuffed Peppers [Vegan]

For the Stuffing:

1/2 cup prepared vegan Moroccan tagine sauce
1/2 cup pre-cooked brown lentils
2 green bell peppers
1 cup diced and steamed pumpkin
1 cup green beans, steamed
1/4 cup pre-cooked brown and wild rice
1/4 cup slivers of almonds
A handful of basil
Thyme or spices of choice
2 tablespoons nutritional yeast (optional)

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How to Prepare Lentil and Pumpkin Tagine Stuffed Peppers [Vegan]

Preheat the oven to 355°F and spray a baking tray.
In your food processor, blend together the pumpkin and basil with a some of the apple cider vinegar and paprika until somewhat broken down.
Transfer to a medium-large bowl with the lentils and tagine sauce and stir to combine.
Quickly clean out the food processor and blend together the green beans, rice, and almonds and lots of thyme until smooth-ish. Add some more of the apple cider vinegar.
Cut the tops of your peppers open and take out the seeded innards, rinsing out any stray seeds.
Spoon 1/4 of the rice-bean mixture into the bottom of each pepper. Then spoon the lentil tagine mixture into each, and repeat until you end with the tagine mixture on top.
Bake for 30-40 minutes or so until the tops get wrinkly.