Hummus-Stuffed Bell Peppers with Lentils and Seitan

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, combine the brown lentils and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess water if necessary.

3.While the lentils are cooking, prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Place the hollowed peppers upright in a baking dish.

4.In a large mixing bowl, combine the cooked lentils, chickpea pasta, diced seitan, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

5.Stuff each bell pepper with the lentil and seitan mixture, pressing down gently to pack it in.

6.Spoon a generous amount of red pepper hummus on top of each stuffed pepper, spreading it evenly over the filling.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.

8.Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.