Coconut-Basil Stuffed Bell Peppers with Rice, Lentils, and Veggies

The countdown is on; only ten days remain in Vegan MoFo and I still have a few posts lined up. It has certainly been a whirlwind month with moving back to Kingston, settling into my school and work routine, and blogging everyday (and without home internet for a good majority of the month). I have thoroughly enjoyed vegan MoFo thus far and have learned a ton about myself, and how I see hello, veggy! evolving in the future!

Free-for-all Fridays2

I love Fridays for many reasons: no scheduled class, an excuse to belt out Rebecca Black’s greatest hit, and the freedom to post whatever my heart desires! I was feeling generous, so today I have a delectable bell pepper recipe that I will be submitting to Amy’s Veggie of the Month Link-up! With every good recipe comes a good story, and this one is no exception.

Long Drive Journey

A week or so ago, my Dad was travelling for work, and just so happened to pass through Kingston on the way to his destination. Like any good parent of a university student, he came bearing gifts in the form of things-I-had-forgotten-at-home, and offered to take me out for dinner. We opted for pizza at Woodenhead’s; I can’t believe it had taken me three years living in Kingston before going there! I chose the ‘make your own pizza’ option and had mine topped with tomato sauce, onions, mushrooms, eggplant, basil, and avocado; delicious and vegan to-boot!

Source: Megan Gritanni-Livingston

After dinner, he reunited me with my laundry hamper (how did I overlook packing that?) and handed over a care package from my Mom. Among the goodies were a bag of grapes, some Lindt dark chocolate, and four bell peppers. Let me repeat that: FOUR BELL PEPPERS for ONE Suzanne. At first I just rolled my eyes; my mom is Italian and notorious for over-compensating in the food department. Luckily, an idea quickly popped into my head on how I could use these beauties up before going bad.

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Coconut-Basil Stuffed Peppers with Lentil, Rice, and Veggies

Yield: 4 bell peppers

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients

  • 1/2 c. brown rice
  • 1/4 c. brown lentils
  • 1 1/2 c. water
  • 1 tsp. coconut oil
  • 1 small onion, diced
  • 1 tsp. grated fresh ginger
  • 1 stalk of celery, diced
  • bell pepper tops, diced
  • 1/4 c. basil, finely slivered
  • 1/2 c. unsweetened coconut
  • 1/2 c. spinach, chopped
  • 4 bell peppers (yellow, or orange preferably)

Instructions

  • Preheat oven to 400 degrees.
  • Combine the rice, lentils, and water in a rice cooker or small pot. Cook until water is absorbed (approx. 20 minutes).
  • Cut the tops off four bell peppers, remove inner seeds, and place in a square baking dish. Set aside.
  • Meanwhile, heat a non-stick frying pan with coconut oil. Chop the onion, celery, pepper tops, and grate the ginger. Saute on medium heat until softened (5-7 minutes).
  • Chop the basil and spinach. When vegetables are softened and rice and lentils are cooked, stir in remaining ingredients (basil, spinach, rice, lentils, and coconut) until spinach is wilted. Taste and season with salt and pepper if required.
  • Scoop mixture into prepared bell peppers and bake in the oven for 20-25 minutes.

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Despite the above pictured red pepper, I would splurge on the slightly-more-pricey orange or yellow varieties for this recipe; the red ones tasted ‘tomatoey’ once baked (unless that’s what you’d like, in which case go for it). Thanks again to Amy for hosting the link up; be sure to add your recipe for bell peppers or apples (the fruit of the month) by September 26th!

veganmofo

Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, Google+, and Instagram; I’d love to connect with you!

7 Thoughts on “Coconut-Basil Stuffed Bell Peppers with Rice, Lentils, and Veggies

  1. Omg this looks SO good. I am for sure doing this now. I thought about making stuffed bell peppers myself, but then I decided to be adventurous and make curry…mistake, haha. Good to know about the red bell peppers. I’m going to check out your other vegan MoFo recipes for some Meatless Monday inspiration! Thanks for linking up!
    Amy @ Long Drive Journey recently posted…Veggie/Fruit of the Month September – Apples/PeppersMy Profile

  2. Yum, who doesn´t love stuffed peppers? Looks great :)
    Liane recently posted…Vegan MoFo Day 20 – Millet Lentil Patties (GF) | Hirse-Linsen-BratlingeMy Profile

  3. Thanks Liane! Your lentil patties look good as well :)

  4. YOU JUST TRIED WOODENHEADS??? I love that place so much! Glad I saw your post today because I was gonna make stuffed peppers for Amy’s link-up! Glad I didn’t cause yours look way better! Time to start brainstorming ;)
    Davida @ The Healthy Maven recently posted…Matcha Spinach & Pumpkin PancakesMy Profile

  5. Pingback: Ginger Syrup

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