Sensational Vegan Cajun Dinner: Mouthwatering Mushroom Jambalaya & Delectable Lentil-Stuffed Bell Peppers

Allergens

None

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 2 bell peppers, any color
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup long
• grain white rice
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley
• 1/4 cup nutritional yeast
• 1 tbsp Cajun seasoning
• Salt and pepper, to taste
• Cooking spray

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse and drain lentils set aside.
3. Cut the tops off bell peppers and remove seeds set aside.
4. In a large saucepan, heat olive oil over medium heat add mushrooms, onion, and garlic cook until softened.
5. Stir in rice, vegetable broth, diced tomatoes, nutritional yeast, Cajun seasoning, salt, and pepper bring to a boil.
6. Reduce heat to low, cover, and simmer for 10 minutes.
7. Add lentils to the saucepan stir well, then remove from heat.
8. Stuff bell peppers with the rice mixture, spray them with cooking spray, and place them on a baking sheet.
9. Bake for 25 30 minutes or until the bell peppers are tender and the stuffing is heated through.
10. Remove from oven and let stand for 5 minutes before serving.

Chef’s Insight

Use different colored bell peppers for added visual appeal and variety in flavor.

Notes

Feel free to add your favorite vegan protein, such as tofu or tempeh, for a heartier meal.