Looking to add some new dishes to your meatless repertoire this Lenten season? We've got you covered. Check out these two delicious recipe options that are perfect for meatless Fridays:
Vegetarian Stuffed Peppers
Ingredients:
- 4 bell peppers
- 1 cup rice
- 1/2 cup mushrooms, diced
- 1/2 cup onion, diced
- 1/2 cup zucchini, diced
- 1/2 can diced tomatoes
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 350°F.
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onions, and zucchini and cook until soft, about 5-7 minutes.
- Add the rice and cook for an additional 2-3 minutes until slightly toasted.
- Stir in half the can of diced tomatoes and season with salt and pepper to taste.
- Stuff each pepper with the rice mixture and place in a baking dish. Top each pepper off with the remaining diced tomatoes and mozzarella cheese.
- Bake for 30 minutes or until the peppers are softened and the cheese is melted and bubbly.
Easy Tomato Soup
Ingredients:
- 3 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 2 tsp sugar
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
Instructions:
- In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
- Add the crushed tomatoes, vegetable broth, sugar, and basil. Mix well and season with salt and pepper to taste.
- Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
- Remove the soup from heat and use a hand blender to blend until smooth. (Alternatively, transfer the soup to a blender and blend in batches.)
- If using the heavy cream, stir it into the soup until well combined. Serve hot.
Whichever dish you choose, we hope these recipes inspire you to get creative with your meatless meals this Lenten season. Enjoy!
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