These Bell Pepper Recipes Are The 'Bell' Of The Ball

Most stuffed bell pepper recipes have meat in them so I wanted to create a vegetarian version that’s still filling and JUST as tasty! Seriously love how this recipe turned out and I kind of want to eat them on a DAILY basis. Ingredients 3 bell peppers cut in half (any color) 1 tablespoon of olive oil 1 medium zucchini chopped into bite small sized pieces ¾ cup of cooked lentils can sub for tofu or tempeh as well* 1 cup of cooked rice white or brown 8 oz mushrooms roughly chopped 1 small sweet on

Here’s a bell pepper guide so you’ll know when to use each of these peppers. Green Bell Pepper: This is the least ripened out of the bunch. They’re a bit more bitter and earthy than the others. They’re probably my least favorite. Yellow Bell Pepper: This is a little more ripened than the green and it’s great if you want to add some color and a little sweetness to your dish. Orange Bell Pepper: Orange and yellow peppers are interchangeable for a lot of recipes since the orange is only moderately