Brown lentils (cooked): 100g (1/2 cup), Bell peppers (large): 200g (1 whole), Brown rice (cooked): 50g (1/4 cup), Zucchini: 50g (1/2 small, diced), Onion: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Tomatoes (canned, diced): 50g (1/4 cup), Tomato sauce: 30ml (2 tbsp), Italian seasoning: 2g (1/2 tsp), Nutritional yeast: 10g (2 tbsp), Olive oil: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cut the bell pepper in half lengthwise and remove seeds and membranes. Place cut-side up in a small baking dish. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 50g diced zucchini and cook for 3-4 minutes until softened. 7. Add 50g diced tomatoes, 2g Italian seasoning, 1g salt, and 1g black pepper. Cook for 2 minutes. 8. Add 100g cooked brown lentils and 50g cooked brown rice. Stir to combine and cook for 2-3 minutes until heated through. 9. Fill the bell pepper halves with the lentil and rice mixture. 10. Pour 30ml tomato sauce over the stuffed peppers. 11. Cover with foil and bake for 25-30 minutes. 12. Remove foil, sprinkle with 10g nutritional yeast, and bake uncovered for another 5-10 minutes until peppers are tender. 13. Garnish with 5g chopped parsley before serving.
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