A flavorful vegan recipe for stuffed bell peppers, featuring a hearty filling of sautéed mushrooms, onions, garlic, cooked lentils, and wild rice, seasoned with teriyaki sauce and liquid aminos, topped with vegan parmesan and baked until tender.
Sautée mushrooms, onions, diced bell peppers caps, and garlic in oil for 1 minute. Add cooked lentils and wild rice. Season to taste with liquid aminos and teriyaki sauce. Add the cooked seasoned mixture to the cored bell peppers. Layer the mixture with shredded vegan parmesan. Place the stuffed peppers in the oven at 400 degrees Fahrenheit for 15-20 minutes. Enjoy!
