UMAMI-GLAZED STUFFED PEPPERS

GET THESE.

• 4 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• ½ cup cooked lentils
• 1 cup finely chopped shiitake
• 1 medium carrot, grated
• ½ cup chopped cashews
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2½ tbsp Umami Everything Original, plus extra to serve
• 2 tsp sea salt
• 2 tbsp chopped parsley
• 1 tbsp chopped cilantro
• Black pepper, to taste

MAKE IT HAPPEN.

1. Heat the oven to 375°F / 190°C. Place the pepper halves cut-side up in a baking dish.
2. Warm the olive oil and 1 tablespoon of Umami Everything gently in a skillet. Add onion and garlic; sauté until fragrant.
3. Add mushrooms and carrot and cook until soft. Stir in quinoa, lentils, cashews, herbs, salt, and pepper.
4. Spoon into the peppers. Spread the remaining Umami Everything across the tops.
5. Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until tender and crisp on top. Finish with herbs.