These stuffed peppers are a wholesome and delicious way to enjoy a plant-based meal that is packed with nutrients and flavor. The filling is made with a combination of lentils, mushrooms, cauliflower rice, and red onions, which provide a good source of protein, fiber, and vitamins. The mixture is seasoned with a delicious tomato sauce that adds a rich and savory flavor to the dish, and fresh parsley is added to give the filling a pop of freshness. The peppers are then baked at 190°C ( 375°F ) for 25-30 minutes, creating a tender and juicy texture that complements the filling perfectly. Before serving, drizzle with a plant-based white sauce made with yogurt for a tangy and creamy finish that will take this dish to the next level. This recipe is easy to make and can be enjoyed as a main dish or a side. It's also a great way to incorporate more plant-based meals into your diet, without sacrificing taste or satisfaction.
They're packed with nutritious goodness and so tasty, you won't even realize you're eating healthy. So go ahead and indulge in these stuffed peppers, your taste buds and your body will thank you.
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