Variations
Bell pepper halves stuffed with green lentils, brown rice, corn and toasted walnuts, baked in a smoky cumin tomato sauce. A hearty vegan dinner that reheats well. Start with the base recipe, then try variations that change the flavor, protein or season.
Ways we vary it: base · cuisine + grain (Tex-Mex enchilada-spiced quinoa, black beans and late-summer corn with a cool avocado-lime crema instead of smoky tomato lentils and brown rice)
dinner75 minBell pepper halves stuffed with green lentils, brown rice, corn and toasted walnuts, baked in a smoky cumin tomato sauce. A hearty vegan dinner that reheats well.
dinner70 minVegan quinoa stuffed peppers with enchilada spices, black beans, fresh late-summer corn and salsa, baked tender and finished with a cool avocado-lime crema.
Nothing matches that combo.Loosen a filter — the beans will still be there.