Thanksgiving! What an amazing time of year. The people are amazing, the food is incredible, and – everyone knows- no Thanksgiving dinner is complete without a delicious, home cooked, bountiful, well-stuffed…pepper.
As many of you are preparing for family get-togethers and dinner parties, here is a simple vegan–but super fancy lookin’ recipe to woo your guests’ taste buds 🙂
This recipe is POPPING with holiday colors and flavors from creamy lentils, chewy wild rice, tangy pomegranate arils, juicy raisins, and hearty squash.
For the stuffing:
- 8-10 mini or 4-6 regular sized bell peppers of various colors
- 2 cups cooked wild rice
- 1/2 cup green lentils, cooked
- 1/2 cup black lentils, cooked
- 1 cup chickpeas
- 1 cup roasted spaghetti squash
- 1/2 cup brussel sprouts, chopped
- 1/2 medium zucchini, chopped
- 1/2 cup broccoli
- pomegranate arils of 1 pomegranate
- handful of pine nuts
- handful of golden raisins (optional, but I think it adds a nice kick!)
- juice of half lemon
- olive oil
- green chili chutney to serve with (optional)
- 1 tsp smoked paprika
- 1 sprig chopped fresh rosemary or 2 tbsp dried rosemary
- 1 tbsp maple or agave syrup
- 1 tsp cumin
- salt and pepper to taste
- zaatar for garnish (optional)
To make the stuffing:
- Cook wild rice, chickpeas, and lentils individually as directed and set aside. To save time, you can also used canned versions of these ingredients. If using, cut in spaghetti squash in half, drizzle with olive oil, and roast upside down on a lined baking sheets for 45 minutes, then scrape out with a fork.
- Sautee brussel sprouts in 1 tablespoon of maple syrup or agave nectar with a sprinkle of salt and black pepper for 5 minutes on medium-high heat. Add in a drizzle of olive oil, chopped zucchini, broccoli, and pine nuts for 2 more minutes until golden brown.
- Mix in wild rice, chickpeas, lentils, and squash with step 2 ingredients on low heat.
- Toss in pomegranate arils, raisins, spices, rosemary, and lemon juice. Add salt + pepper to taste
To assemble the peppers:
1. Grease a baking tray or pan lightly with olive oil.
2. Remove top of peppers and cut out the seeds.
3. Fill peppers with stuffing mixture to top.
4. Bake in oven for 35-45 minutes at 375F.
5. Serve hot or cold with chutney and more pomegranate arils to garnish!