Vegan Sloppy Joe Stuffed Peppers

Vegan Sloppy Joe Stuffed Peppers

These nutrient dense sloppy joe stuffed peppers are a delicious way to feed your family without breaking the bank.

Vegan Sloppy Joe Stuffed Peppers Overhead

Last year may have been the Year of the Pulse, but here in 2017 you can still find me loving up on beans and lentils. I’m sure I will continue to for quite some time, too!  Lentils are one of the staple foods I am constantly recommending to clients because of their nutrient density and culinary versatility. Those little pulses pack a huge nutritional punch of fiber, protein, iron and other vitamins and minerals.  Their hearty texture and flavor means they can be added to a variety of dishes and even be used as a meat substitute for vegetarian meals.

With all that goodness, it’s no surprise that I turned to lentils to star in my dish for this month’s Recipe Redux.  The theme is budget-friendly recipes, challenging reduxers to create delicious eats that won’t break the bank! At somewhere between $1-2 per pound, lentils are definitely a budget-friendly food.  For the sake of keeping things simple and nutritious, I created a vegan version of Sloppy Joe’s, stuffed into a bell pepper rather than on a sammy.Sloppy Joe FillingUsing other cheap staple veggies like onions, carrots and tomatoes, I was able to add plenty of flavor. I skipped the ketchup traditionally used in Sloppy Joe’s and mixed in some soy sauce and vinegar instead.  Just a touch of brown sugar added sweetness to the mix, before it all got stuffed into the peppers and baked in the oven.

Half Pepper Sloppy Joe

My recipe below makes 4 servings, with each serving ringing at less than $2.50.  That’s under $10 for a family of four! Not bad at all for a hearty and healthy meal.  This one is vegan, but could certainly be beefed up (ha!) for meat lovers. After serving, I like to add a sprinkling of nutritional yeast for a little cheesy flavor.  

For the record, these Sloppy Joe’s are not very sloppy….that’s just the way I prefer them! If you like an extra saucy mix, feel free to add more crushed tomatoes and a little vegetable broth to the lentil filling. Enjoy! Let me know if you make this one and don’t forget to click through all of the other budget-friendly recipes below.

Vegan Sloppy Joe Stuffed Peppers

Serves 4


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Prep Time
35 min

Cook Time
35 min

Total Time
1 hr 10 min

Prep Time
35 min

Cook Time
35 min

Total Time
1 hr 10 min

Ingredients
  1. 1 cup green lentils
  2. 2 cups vegetable broth
  3. 4 bell peppers
  4. 2 TBSP olive oil
  5. 1 onion
  6. 1/2 cup mushrooms, chopped
  7. 1/2 cup carrots, diced (2 medium carrots)
  8. 1 14.5 oz can crushed or diced tomatoes
  9. 1 TBSP soy sauce
  10. 1 TBSP balsamic vingegar
  11. 1 teaspoon brown sugar
Instructions
  1. In a medium pot, bring lentils and vegetable broth to a boil. Once boiling, reduce heat and simmer until broth has been absorbed and lentils are tender, about 25 minutes. Set aside.
  2. Preheat oven to 375*F.
  3. Prepare bell peppers by slicing in half and removing seeds. Place peppers into a casserole dish or on a sheet pan, open half facing up.
  4. Heat olive oil in a medium saucepan. Add mushrooms and sauté until brown. Stir in diced carrots, cook for 5 minutes. Add onion and stirring, cook for an additional 2-3 minutes.
  5. Stir diced tomatoes, vinegar, soy sauce and brown sugar into mushroom mixture. Simmer for about 10 minutes.
  6. Stir cooked lentils into mushroom mixture until well combined.
  7. Fill pepper halves with lentil mixture, place in oven and bake for 35 minutes.*
Notes
  1. *If you prefer softer peppers, cook for an additional 5-10 minutes.
KH Nutrition http://khnutrition.com/

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Vegan Sloppy Joe Stuffed Peppers-KH Nutrition

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Garlic Rosemary Mashed Yuca

Garlic Rosemary Mashed Yuca

This recipe for mashed yuca is a great way to impress at dinnertime–hints of garlic and rosemary are whipped into a fluffy, buttery mashed side dish that will keep ’em coming back for more.Yuca MashRaise your hands if you love mashed potatoes. Keep it raised if someone has ever tried to trick you into eating mashed cauliflower (or carrot/parsnip/any other veggie) disguised as potatoes. That’s some BS, right?! Now I happen to really love mashed cauliflower and think it’s a delicious way to eat more veggies.  But cauliflower is not a potato.  

Yuca RawThough it looks very similar, the above is also not a potato. That potato-ish looking root above is actually cassava, or yuca, a staple crop in South America and Africa.  Yuca can be baked, boiled or fried and the tuber can be dried into flour.  That flour or the pearls that are formed from it is actually tapioca! Who knew?! Cassava has gained popularity lately here in the United States, likely due to the rise in gluten-free and paleo style eating. Peeled YucaYuca root is different than yucca, a tree with long leaves and white flowers.  Yuca can be found in the produce section and looks like a really long potato with a hard, waxy finish.  It can be a little intimidating at first, but peel away the tough skin and you have a starchy, carb-rich flesh that is perfect for mashing! 

Note that raw cassava does need to be properly cooked prior to consumption, because it contains cyanogenic glycosides, which the body can potentially convert to toxic cyanide.  Sounds scary, but this is also true of bamboo shoots, lima beans and even stone fruit!  For my garlic rosemary mash recipe, I simply peeled and chopped the yuca, then boiled it before removing the stringy fiber found in the center of the tuber.Boiling YucaFinish this dish off by mashing cooked yuca and then stirring in butter, fresh rosemary and garlic.  The mash will come together in a thick, creamy consistency.  If you prefer a smoother texture, feel free to add a little bit of milk as needed. 

Yuca MashSimilar to potatoes, yuca is a good source of potassium and vitamin C, however it is more energy-dense, with about twice the calories of traditional potatoes per serving. This carby, creamy, delicious recipe is of course meant to be an alternative to mashed potatoes, not a substitute!

Enjoy and let me know if you give this recipe a try!

Garlic Rosemary Mashed Yuca
Serves 8


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Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Prep Time
5 min

Cook Time
35 min

Total Time
40 min

Ingredients
  1. 2 pounds yuca root
  2. 1/2 TBSP fresh rosemary, chopped
  3. 3 TBSP butter, salted
  4. 1 clove garlic, minced (~1 tsp)
Instructions
  1. Trim ends of yuca and peel away rough outer skin. Chop yuca into cubes.
  2. Bring a large pot of water to a boil. Add yuca and cook for about 30-35 minutes, or until fork tender.
  3. Drain and return yuca to pot. Allow to cool a little, removing the stringy fiber from the centers.
  4. Mash yuca, adding butter, fresh rosemary and garlic.
Notes
  1. *If a more creamy consistency is desired, add milk of choice as needed.
KH Nutrition http://khnutrition.com/

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Garlic Mashed Yuca-KH Nutrition