Vegan Stuffed Pepper Casserole

frommybowl.com

MamaMia

subheading: SCALE:

subheading: For the Broth:

1 cup (245 ml) marinara sauce

2 ½ cups (590 ml) vegetable broth

1 14.5 (440 g) ounce can diced tomatoes

2 teaspoons ground cumin

1 tablespoon Italian seasoning

subheading: For the Casserole:

½ yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 ¼ cup (218 g) dry brown or green lentils, rinsed well

3 to 5 cloves garlic, minced

1 cup (180 g) dry brown rice

10 ounces (280 g) frozen spinach, thawed and liquid squeezed out

1 ½ to 2 cups dairy-free cheese, to put on top (o ptional )

Fresh parsley, for serving (optional)

Directions at frommybowl.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer