Quick & Easy Vegan Stuffed Peppers Packed with Lentils 

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 4

Ingredients
4 bell peppers
2 cloves of garlic
1 small yellow onion
2 cups of cooked lentils
1 tbsp of nutritional yeast
1 tsp of reduced sodium soy sauce
1 tsp of onion powder
1 tsp of garlic powder
1/4 tsp of cayenne
1 tsp of paprika
1/4 tsp of cumin
1 cup of fresh parsley
1 cup of vegan cheese

Directions
1. Preheat oven to 400F.  

2. Bring a large pot of water to a boil.  Cut the tops of each pepper and remove seeds.  Using tongs, fully submerge each pepper into boiling water for 2 minutes, or until the peppers have softened slightly.  Carefully remove each pepper from the water and let cool in a baking dish.

3. Heat a large pan to medium high heat.  Mince garlic and slice onion.  Add a small amount of oil to the pan and add in garlic and onion.  Saute for 2-3 minutes, or until the onions begin to become translucent.

4. Add lentils, nutritional yeast, soy sauce, onion powder, garlic powder, cayenne, paprika, cumin and parsley to frying pan.  Saute for 2-3 minutes and then remove from heat.

5. Carefully portion lentil mixture into each pepper.  Then top each pepper with 1/4 cup of vegan cheese.  Bake for 10 minutes.  Remove from heat and let cool.

6. Serve and enjoy!