Want to convince your non-vegan friends that vegan food is just as good as non-vegan food? Make this recipe! Sweet and tangy barbecue lentils, mixed with onions, and quinoa, stuffed inside green bell peppers and baked with mashed potatoes. Always a crowd pleaser!
BBQ Lentil Stuffed Bell Peppers
- 1 cup green lentils
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup water
- 2 cups barbecue sauce
- 1 cup uncooked quinoa
- 4 whole green bell peppers
- 5-6 potatoes
- 1/2 cup almond milk
- 2 tbsp Earth Balance Butter
Slow Cooker Directions
Add the lentils, onion, diced bell pepper, water, and barbecue sauce to your slow cooker and cook on high for four hours, stirring occasionally.
Stove Top Directions
Add the water, onion, and lentils to a pot on your stove. Bring to a boil, then turn down to medium heat. Add in the diced bell pepper and barbecue sauce and cook for about 30 minutes until the lentils are chewy.
Cook the Quinoa
While the lentils are cooking, cook one cup of dry quinoa in your rice cooker or stove top according to its package directions.
Make the Mashed Potatoes
Add five to six large potatoes to a pot on your stove and cover with water. Bring to a boil and cook until the potatoes are soft. Once the potatoes are cooked through, drain the water and add 1/2 cup of almond milk and two tbsp of earth balance vegan butter and mash.
Spread the mashed potatoes out on the bottom of a casserole dish.
Stuff the Peppers
When the lentils are done cooking, mix in with the cooked quinoa. Then slice the tops off of four large green bell peppers and clean out the seeds from the inside. Add in the BBQ lentils all the way to the top and place in the casserole dish of mashed potatoes and push in so they stand up straight.
Bake at 350 degrees for 45 minutes.
Top with any additional barbecue sauce upon serving!