NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils

1/3 cup Cooked Quinoa

2 tbsp Hemp Hearts

3 tbsp Nutritional Yeast

2 large Red Bell Peppers

1 tbsp Raw Cashews

1/4 cup Tomato Sauce

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the tops off the bell peppers and carefully remove the seeds and internal membranes.

• 3

  In a large mixing bowl, stir together the cooked lentils, cooked quinoa, hemp hearts, nutritional yeast, and tomato sauce.

• 4

  Season the filling mixture with garlic powder, onion powder, and a pinch of sea salt to taste.

• 5

  Pack the lentil and quinoa mixture tightly into each bell pepper cavity.

• 6

  Place the stuffed peppers upright in a baking dish and add two tablespoons of water to the bottom of the dish.

• 7

  Cover the dish tightly with foil and bake for 30 minutes.

• 8

  While the peppers roast, blend the raw cashews with two tablespoons of warm water until a smooth, velvety cream forms.

• 9

  Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred on the edges.

• 10

  Drizzle the fresh cashew cream over the peppers and garnish with chopped parsley before serving.