Crystal Margarine Recipes
Prep: 20 min
Servings: 4 stuffed peppers
Stuffed peppers are a fun and convenient way to serve up flavour and plant-based nutrition. They look fantastic, too! Our stuffed peppers are filled to the brim with the plant-based goodness of mushrooms, brown rice and lentils. The blend of garlic, rosemary and thyme adds savoury taste and tantalizing aroma that will fill kitchen as the peppers bake. These stuffed peppers are so delicious and easy to prepare, you’ll be having them again and again.
For more dinnertime inspiration, follow Crystal Margarine on Instagram.
ingredients
Stuffed Peppers
4
tri-coloured bell peppers
2 tbsp
Crystal Margarine
3 cups
mixed mushrooms, chopped
1/2 cup
onion, finely chopped
3 tsp
garlic, finely minced
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme leaves, chopped
1/2 tsp
salt
3/4 cup
brown rice, rinsed
2 cups
vegetable broth
1 cup
canned green lentils, rinsed
1/3 cup
pecans, chopped
directions
Cut off the tops of the bell peppers, remove and discard stems and seeds. Place prepared peppers in an 8” x 8” (20cm x 20cm) square baking dish. Finely chop tops and set aside for later use.
Melt Crystal Margarine in a medium sauce pot over medium-high heat. Add mushrooms, onion, and reserved chopped pepper tops, cook for 15 minutes. Stir in garlic, rosemary, thyme, and salt, cook for 2 minutes. Add rice to pot and cook while stirring for 1 minute.
Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes, or until rice is tender. Remove from heat and fluff with a fork. Stir in lentils, cover and let rest for 5 minutes.
Preheat oven to 425°F (220°C). Divide mixture between prepared peppers and sprinkle with pecans. Place stuffed peppers in preheated oven and cook for 25-30 minutes or until heated through and peppers are tender-crisp.
Serve immediately.
- For some extra zest top each pepper with a sprinkling of crumbled goat cheese.
- Switch up the lentils with cooked quinoa for added nutty flavour.
