Vegan Stuffed Peppers

Scaled for 8 portions · 4 steps

2 tbspextra virgin olive oil (divided)1small yellow onion (chopped)0.5 cuplentils0.5 cupuncooked quinoa2 tspItalian seasoning0.5 tspkosher salt (plus additional for baking the peppers)2 clovegarlic (minced (about 2 teaspoons))1 cuplow sodium vegetable broth (plus additional as needed)115-ounce can fire-roasted diced tomatoes in their juices0.5 cupchopped sun-dried tomatoes (dry packed and rehydrated or packed in oil, drained and patted dry*)3 tbspnutritional yeast (or Parmesan if you do not need the peppers vegan)4large red bell peppers2 tbspchopped fresh basil, parsley, or a mix—1/4 teaspoon red pepper flakes (or up to 1/2 teaspoon if you like more spicy)—Optional: 1/4 to 1/2 cup non-dairy mozzarella “cheese” or cashew cream

0 of 15 gathered