Stuffed Peppers with Savory Umami Everything Glaze

Prep: 30 minutes

Cook: 35 minutes

Total: 65 Minutes

Serves 4

4 (red & yellow) large bell peppers, halved and seeded

1 cup cooked quinoa

½ cup cooked lentils (green or brown)

1 cup shiitake mushrooms, finely chopped

1 medium carrot, grated

½ cup cashews, chopped (toasted if possible)

1 small onion, diced

2 cloves garlic, minced

1 tbsp olive oil

2.5 tbsp Umami Everything – Original Umami Sauce (plus extra for topping)
*Spicy Umami Sauce is perfect for those that prefer a little heat with their stuffed peppers.

2 tsp sea salt

2 tbsp fresh parsley, chopped

1 tbsp fresh cilantro, chopped

Black pepper, to taste

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Prep peppers: Preheat oven to 375°F (190°C). Cut peppers in half lengthwise, remove seeds, and place cut-side up in a baking dish.

Build flavor base: In a skillet over medium heat, combine olive oil and 1 tbsp Umami Everything. Warm gently until aromatic.

Cook filling: Add onion and garlic, sauté until fragrant. Stir in mushrooms and carrot, cooking until softened. Add quinoa, lentils, cashews, parsley, and cilantro. Season with 2 tsp salt and black pepper. Mix well so seasoning is evenly distributed.

Stuff: Spoon the filling into pepper halves. Spread a small amount of Umami Everything evenly across the top of each stuffed pepper.

Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until peppers are tender and and crispy on top.

Serve: Garnish with a touch more parsley or cilantro if desired. Serve hot.

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