Welcome to the family, Vegan Stuffed Peppers! Colorful red bell peppers with quinoa, lentils, and a robust array of Italian flavors, this satisfying, protein-packed meal wants to be your meatless main squeeze.I find quiet satisfaction in creating memorable recipes from humble ingredients, especially ones like grains and legumes that hang out faithfully in my pantry, patiently awaiting their time to shine.They cost little—these vegan stuffed peppers are one of the most budget-friendly dinners you can cook—have a long shelf life, and are happy to sit stoically on my shelf until I feel inspired to pull them out and see what we can make together.Stuffed peppers are more than a recipe in our home—they’re a healthy dinner (and leftover lunch) way of life.A tidy package that contains every healthy food group, stuffed peppers are transportable, make-ahead friendly, and offer endless flavor possibilities.To highlight their versatility and willingness to show up in whatever way you need them most, let’s take a trip down stuffed pepper memory lane:Italian Stuffed Peppers and Mexican Stuffed Peppers are the OGs.Spinach Artichoke Quinoa Stuffed Peppers are a cheesy twist that uses a favorite combo in a fresh way.Stuffed Pepper Casserole is excellent when you are craving the flavors but want none of the work.(To be clear, stuffed peppers are easy, but some nights I feel lazier than others; those are the nights I make this casserole.)Same less-work story for these Crockpot Stuffe

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