Once fully cooked, toss lentils with seasonings. Then put all above ingredients into a food processor and pulse a few times until ingredients are mixed together. (This mixture can be prepped ahead of time to make meal-time quick)
Remove stem and seeds from the pepper and divide them in half.
Divide the lentil mix between the 4 pepper halves, stuffing the peppers with the mixture. Place the stuffed peppers on a baking dish.
Bake at 350 degrees for 30 minutes.
Top with Creamy Cilantro Dressing from the Roasted Brussels Sprouts recipe.
Serve with roasted brussels.
This is a spin on our Stuffed Peppers recipe. Instead of Marinara, this one is dressed up with a creamy cilantro lime dressing found in the Roasted Brussels Sprouts recipe! I recommend pairing this dish with the brussels sprouts and spreading the sauce between the two. You'll love it.
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.