Preheat oven to 375F. Cut the top of the pepper off (like you would when carving a pumpkin for Halloween). Blanch in a pot of boiling water for 5 minutes (this step can be skipped if you want a crunchier version. Remove and drain upside down. Sauté the onion and garlic until translucent (can add veggies here if you like), seasoning, salt and pepper. Mix with the rice, parsley, cilantro, feta cheese, and pine nuts into the and stuff into the peppers. Top with a light sprinkle of parmesan cheese and bake until it is golden in colour (~20min).
Prep 15 min I Cook time 30 min
Chop celery and sauté in a small amount of oil until translucent. Add veggie broth or water and some bouillon cubes as well as the lentils and keep at a gentle boil until lentils become soft enough to eat. Next add the fresh sliced leaks, parsley, and smoked tofu. Flavour with pepper and salt. Enjoy.
A fantastic healthy, high fiber soup good for almost any diet type. Leeks can be substituted for onion if you sensitive (particularly for SIBO). Also, the smoked tofu can be omitted or replaced with regular tofu – try to buy organic and GMO free as soy is a highly sprayed crop.