Name: Bellissimo Bell Pepper's
Prep time: 35 min
Cook time: 75 min
Ingredients: 6 med/large Green or red Bell Peppers; 2 medium red and White potato; 1 medium Walla Walla onion or shallot (Try to use a seasonal onion as more medicinal); 3 medium tomatoes; 3 cloves garlic; 2 bunches Green Basil (1 bunch for breadcrumb mixture bellow); 1 bunch Purple Basil; few sprigs Thyme; few sprigs Oregano; 1 1/2 cup Red lentils; 1 cup Farro; 1 cup TVP (textured vegetable protein); 6 cups Hot water; 2 cubes Garden vegetable stock/bouillon cubes ( Add to hot water. I like Edward & Sons Bouillon cubes); 2 cups Breadcrumbs (sourdough or baguette style) (blend in mixer from bread); 2 cup Parmesan cheese (Grated. 1 cup to mix with bread crumbs, the other for extra topping); 3 tsp Himalayan pink salt (Usually always my favourite); 2 tbsp Bragg's liquid aminos; 2 tbsp Vegan Worcestershire sauce (Optional, or to taste ( Simple Truth Organics has))

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Bellissimo Bell Pepper's

Red lentil, Farro and TVP stuffed bell peppers, a highly nutritious, protein rich offering full of health benefits. In Ayurveda this meal can serve all Dosha's depending on the season presented.

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Prep Time 35 mins

Cook Time 1 hr 15 mins

Course Main Course

Cuisine Mediterranean

Servings 6 people

Equipment

1 deep frying pan with lid nice and deep so can simmer
1 Lasagne glass baking dish Or a baking pan

Ingredients

vegetables + herbs

6 med/large Green or red Bell Peppers
2 medium red and White potato
1 medium Walla Walla onion or shallot Try to use a seasonal onion as more medicinal
3 medium tomatoes
3 cloves garlic
2 bunches Green Basil 1 bunch for breadcrumb mixture bellow
1 bunch Purple Basil
few sprigs Thyme
few sprigs Oregano

Legumes + grains

1 1/2 cup Red lentils
1 cup Farro
1 cup TVP (textured vegetable protein)
6 cups Hot water Can also substitute. Vegetable, chicken stock or bone broth, if preferred. Sometimes I will use my homemade Vege broth
2 cubes Garden vegetable stock/bouillon cubes Add to hot water. I like Edward & Sons Bouillon cubes
2 cups Breadcrumbs (sourdough or baguette style) blend in mixer from bread
2 cup Parmesan cheese Grated. 1 cup to mix with bread crumbs, the other for extra topping
3 tsp Himalayan pink salt Usually always my favourite
2 tbsp Bragg's liquid aminos
2 tbsp Vegan Worcestershire sauce Optional, or to taste ( Simple Truth Organics has)

Instructions

Method

Whiz the bread in a blender, add finely chopped basil, parmesan cheese and salt. set aside.
Half and deseed the peppers, rub them with extra virgin olive oil, place in baking dish and sprinkle bread crumb mixture inside.
Saute garlic in extra virgin olive oil, add onion until slightly browned. Chop potatoes in small cubes and add to frying pan. Then add lentils and farro, stirring over medium heat, add TVP, Bragg's aminos and Worcestershire sauce if using. Chop tomatoes and add to pan with half the herbs.
pour desired stock water (6 cups) bring to a slow boil, turn to low and put on a lid, gently simmer for 15 minutes or so, fluff by shaking gently. if all water is absorbed cool a moment or so and stuff the peppers.
cover the peppers with all the chopped herbs and rest of the breadcrumbs.
Bake in a preheated 425°f oven for 25 minutes

Notes

Keyword Stuffed peppers

Bell Pepper’s