Oil Free Traditional Stuffed Peppers

Sauce:

2 yellow onions diced

pinch of salt

1 tbsp balsamic vinegar

1 cup broth

2 cups tomato sauce

1/4 tsp red pepper flakes

Lentils

3/4 cup red lentils

4 garlic cloves diced

1 carrot shredded

1 1/2 cups water

1/4 cup tomatoes paste

1 tsp coriander

1 tsp cumin

1 tsp paprika

1 tsp smoked paprika

1 tsp salt

1 tsp garlic powder

Filling:

2 cups cooked white rice

1 can diced tomatoes

1 tsp salt

some pepper

2 cups spinach chopped

1 tsp garlic powder

pinch cayenne

In the Instant Pot (IP) start with the sauce. Add 1 tbsp water and set to sauté. Once the water is steaming, add the onions and the salt and let sauté for 5 mins till soft. Take out half the onions once they are cooked and set them aside. Continue cooking the sauce by adding the rest of the sauce ingredents and let sauté for 5 mins. Dump the entire sauce mixture into a 13X9 casserole dish. Set aside.

In the IP, add all the cooked onions that you set aside and all of the ingredients for the lentils. Cover, lock, set to sealing, cook on manual high pressure for 6 mins. Once the 6 mins is done, manual release steam and remove cover when safe. Stir, and lentils should be moist with no extra water. If there is extra water, set to sauté and let it cook off.

In the IP with the heat off, add the ingredents for the filling. Stir to combine. Stuff the filling into 8 pepper halves sliced the long way, lay into the casserole dish on top of the sauce and top with nutritional yeast if desired. Cook at 350F for 90 mins or until peppers are soft. Serve hot.

Link to YouTube video where I make this:

https://youtu.be/9tmhSn96lvY