Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Servings: 2 as a main dish, 4 as a side dish

Ingredients

2 green peppers

1 tbsp of olive oil

1 clove of garlic - minced

1/4 of a large onion - chopped

1/2 sweet potato - diced

1 carrot - diced

1 parsnip - diced

1 stalk of celery - chopped

5 baby bellas - sliced

1 1/4 cup of vegetable stock

3/4 cup of lentils (orange lentils add to the color)

1/4 square of tofu - cubed

4 slices of chevre (any cheese will work)

Directions:

1. Heat the olive oil in a saute pan over medium high heat. When the oil is hot turn the heat to medium and add the onion and garlic. Saute for 2 minutes until fragrant and translucent. Do not brown.

2. Once the garlic and onions are cooked, add all of the vegetables. Saute the vegetables for four to five minutes. Turn the heat up to medium high and add the stock. Allow the stock to come to a simmer. Add the lentils.

3. Turn the heat to low and cover the saute pan, stirring occasionally for 10 to 15 minutes until the lentils are tender. Pre-heat the oven to 350 degrees.

4. Remove from heat and stir in cubed tofu.

5. Cut peppers in half length-wise. Remove the seeds but be sure to keep the stem - you want the pepper to be closest to a bowl shape. Rub the pepper skin with olive oil.

6. Add the peppers to a casserole pan, making sure that they have a snug fit together. You don't want them to tip over during baking.

7. Spoon the vegetable mixture into the pepper halves. Be sure you mound the mixture into the peppers. You want to be sure they are full.

8. Place the peppers in the oven, uncovered, and cook for 35 minutes until the peppers are cooked but still firm.

9. Remove the peppers from the oven, turn off your oven and turn your broiler on high. Add one slice of chevre to each pepper and place peppers under the broiler.

10. Broil the peppers for about 3 minutes. You want the cheese to bubble, become lightly brown, but not burn.

Serve Immediately.