Vegan Stuffed Pepper Casserole

frommybowl.com

alpeltz

subheading: For the Broth:

1 cup (245 ml) marinara sauce

2 ½ cups (590 ml) vegetable broth

1 14.5 (440 g) ounce can diced tomatoes

2 teaspoons ground cumin

1 tablespoon Italian seasoning

subheading: For the Casserole:

½ yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 ¼ cup (218 g) dry brown or green lentils, rinsed well

3 to 5 cloves garlic, minced

1 cup (180 g) dry brown rice

10 ounces (280 g) frozen spinach, thawed and liquid squeezed out

1 ½ to 2 cups dairy-free cheese, to put on top (o ptional )

Fresh parsley, for serving (optional)

Directions at frommybowl.com

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