Stuffed peppers (with speckled lentils cooked in almond butter)

by @the_clumsy_vegan  Recipe:
Speckled lentils: 1 cup cooked⠀
Red chilly: 2 tsp finely chopped⠀
Parsley: 2 Tbsp fresh⠀
liquid aminos: 1 Tbsp⠀
Almond butter: 1 Tbsp⠀
Tomatoes: 1-2 thinly chopped⠀
Pepper: 2-3 whole peppers cored⠀

1) Mix together lentils, red chilly, parsley braggs and almonds⠀
2) Stuff red peppers with 1 Tbsp of chopped tomatoes topped with 2 Tbsp of red lentils. Make alternate layers. ⠀
3) Seal the peppers in foil and bake in a preheated oven at 175 C for 30 minutes⠀

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