Protein-Packed Vegan TEX-MEX Stuffed Peppers

Serves 6 people

Ingredients

6 bell peppers

For the Stuffing 
2tbsp extra virgin olive oil
½ small red onion (chopped)
½ cup pecans (soaked for 30 mins)
1 can lentils (drained)
½ cup brown rice
½ cup frozen corn
1 cup salsa
½ tsp garlic powder
¼ tsp salt
1½ tbsp taco seasoning
½ cup vegan cheddar

For the Sauce
1 cup tomato puree (passata)
1 cup vegetable stock
¼ cup olive oil
½ tsp cumin
½ tsp garlic powder
½ tsp chili powder 
¼ tsp salt

Recipe

1. Cut the tops of of the peppers by carving around the stem with a pairing knife. Remove the inside membrane and seeds with the knife (no need to be precise). Set aside in a casserole dish with the open side facing up (8”x8” or 9”x9” casserole dish is best).
2. Put the pecans in a blender and blend until coarsley chopped (should take a few seconds). Set aside.
3. Heat 2tbsp of extra virgin olive oil in a pan. Add the red onion. Cook for 2 minutes. Add the pecans and lentils. Add the brown rice along with the corn, salsa, garlic powder, salt and taco seasoning. Let it cook for 10-15 minutes. Then stir in the vegan cheddar. Remove from heat and set aside.
4. Preheat the oven to 375F/190C
5. Combine the ingredients for the sauce in a bowl. 
6. Stuff the each pepper with the stuffing. Pack lightly, ¾ of the way to the top of the pepper. Pour most of the sauce over the peppers and fill the bottom of the casserole dish with the rest.
7. Bake in the oven for 30-40 minutes (up to 1 hour)
8. Serve whole or cut in half. Enjoy :)