Stuffed bell peppers are an easy dish to get creative with and a great way to enjoy a variety of garden veggies. Our gluten-free stuffed bell peppers recipe can be made as a vegan, vegetarian or meaty version depending on what your crowd likes to eat. Follow our recipe for a delicious and satisfying vegetarian version, but feel free to mix up the stuffing for your own unique dish.
For this stuffed bell peppers recipe, look for firm but peppers and try to find ones that are evenly shaped so that they can stand up in a baking dish. Red and yellow bell peppers will have a sweeter flavor, but green and purple ones will provide a more robust and wont overpower the flavor of your filling. The size of the pepper will determine the serving size, but most people tend to be satsified with one medium sized sutffed pepper.
2 tablespoons butter or margarine
2 medium sweet potatoes(about 12 ounces each), peeled and cut into ½-inch chunks
2 large stalks celery, cut into ¼-inch pieces
1 large onion (12 ounces), cut into ¼-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
⅛ teaspoon ground red pepper (cayenne)
3½ cups vegetable broth
1 package (16 ounces) dry lentile, rinsed and picked through
6 cups water
yogurt, toasted coconut, lime wedges (optional)
In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.
To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.
