Spicy Lentil Stuffed Peppers with Chipotle Aioli
Ingredients
- 1 cup lentils
- 3-4 cups water
- 1/2 onion
- olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Chipotle sauce
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/2 cup water
- 1/4 cup hot sauce
- peppers
- 1/2 cup vegan mayo
- 1 chipotle pepper
- 1 tsp Chipotle sauce
- 2 tbsp unsweetened almond milk
- 1/2 lime juice
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- sprinkle of salt and pepper
Preparation
Cook 1 cup of lentils in 3-4 cups of water according to package instructions for 20-25 minutes.
When lentils are almost done, sauté 1/2 a diced onion in olive oil for 5 minutes.
Add 1 cup cooked lentils, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp Chipotle sauce, 1 tsp chili powder, 1/2 tsp sea salt.
Add spices plus 1/2 cup water and 1/4 cup hot sauce, then mash about half the lentils and simmer until water is absorbed.
For the peppers, cut them in half, de-seed them, and bake at 400F for 15 minutes.
Add the lentil meat to the peppers and bake for another 5 minutes.
For vegan Chipotle aioli, blend together 1/2 cup vegan mayo, 1 chipotle pepper, 1 tsp Chipotle sauce, 2 tbsp unsweetened almond milk, 1/2 lime juice, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a sprinkle of salt and pepper.
