This is a great recipe if you are trying to cut back or eliminate meat/meat products. This is a vegan dish – perfect for Meatless Monday’s.
It wouldn’t hurt to plan ahead with this one since the recipe calls for cooked lentils and brown rice. I always have batches in the freezer that I just pull out and thaw on the counter. It’s a time-saver and money-saver since you are only using the burners the one time you make a big batch of lentils and rice.
I always bags them in 2-cup increments which is usually more than enough, but not too much. Once I use it up, I actually wash the baggie and re-use. (I only re-use bags that have had fruit, veggies, grains, beans/legumes in it. Anything with meat gets thrown away).
Cut the tops off the peppers. Remove the seed pod and cut each pepper in half lengthwise. Remove the ribs from inside.
Chop the bell pepper tops and onion. Add them to a large skillet set on medium heat along with a few tbsp of vegetable broth (or water) to keep the vegetables from sticking to the pan. Stir frequently.
Add mushrooms, garlic, and seasoned salt. Stir frequently until the mushrooms have cooked down and the onion is translucent and chopped pepper tops are tender. If you need to add a little more broth (or water) to keep the vegetables from sticking, please do so.
Add lentils, rice, tomatoes, salsa, and soy sauce. Mix well.
Prepare a large pan or casserole dish (one large enough to fit 8 pepper halves) by adding a cup of vegetable broth. The broth helps the cooking process by steaming, and also keeps the peppers from sticking to the bottom of the pan.
Fill each pepper half, and place them in the casserole dish so that the open ends (where the tops have been removed) are joined to each other.
Cover with foil and bake for 35 minutes. Then remove foil and bake an additional 15 minutes uncovered.
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This is a meatless, no fat added and very frugal meal. Everything but the sauce make this a very healthy meal. The sauces are for flavor enhancement.
If you happen to be growing some zucchini this makes for an even cheaper meal!!!
Zucchini, Mushrooms & Onions Stir Fry
If you are looking for a tasty, healthy meal, that's simple to make and inexpensive too - then look no further! Zucchini, onion, and mushrooms are the star of this show, and they will certainly be giving an encore performance on tables everywhere!
Chop onion and put in a large non-stick skillet with veggie broth and saute on med until almost translucent.
Add sliced mushrooms and cook down till they are soft and most liquid has cooked off.
Add zucchini stirring occasionally until they are cooked to your desired consistency. (I like mine to still have a crunch to them, so only a couple of minutes is really necessary). Pour a couple of splashes of tamari on, mix well. If you find a lot of liquid you can drain some if cooking it off at this step might turn the zucchini into mush.
Serve with brown rice, garnish with some shredded carrot.
This dish is great with either sauce, but I do add a few splashes of tamari to the pan for flavoring no matter what sauce I end up putting on my plate.
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In honor of Meatless Monday, I thought I would share a favorite in the Cheap Frugal Headquarters household!
These are so good, and so “meaty” you won’t miss the meat – I promise you that!
These are quick and easy, healthy, and so very inexpensive to make too!
This recipe makes a ton and the leftovers freeze wonderfully! It’s always so nice to have freezable leftovers to save yourself time in the kitchen another time.
Barbecue Bean Sloppy Joes
Hearty, filling, and deliciously inexpensive - you'll definitely put this on your recipe rotation for years to come!
Place onion and bell pepper in large skillet with broth on medium stirring occasionally until vegetables soften slightly.
Add remaining ingredients (except buns) and cook for about 12 minutes, until well heated.
Serve on top of your favorite hamburger/sandwich buns and a salad on the side!