**Make sure to prepare your green lentils and black beans ahead of time so they are cooked and cooled prior to making this recipe!
Preheat the oven to 350 degrees, Fahrenheit.
Cook the white rice with the rice bran oil, salt and dried bay leaves. I always do this in my rice cooker on the white rice setting, but you can also cook on stove top until water is fully absorbed. Once cooked, remove the bay leaves and lightly fluff rice with a fork and set aside.
While the rice is cooking, roast the tomatoes and jalapeños under the broiler for 5 minutes or until charred and blistered. Watch this carefully so it doesn't char too much and be careful removing from oven!
Next, add the roasted tomatoes and jalapeños to a high speed blender along with the water, adobo sauce, tomato paste, white wine vinegar, salt, chipotle powder, cumin, oregano and garlic cloves. Blend until smooth and set aside.
In a large skillet over medium heat, sauté the red onion until fragrant and translucent, about 3 minutes. Then add in the cooked and cooled lentils and black beans and the adobo sauce mixture. Mix to fully incorporate the lentils and beans with the sauce.
Next, mix in frozen corn and cook until warmed through, about 5 minutes. Remove from heat and set aside.
Now, mix the stuffing ingredients together. To a large mixing bowl, add the cooked white rice. Add in a squeeze of half a lime, half a lemon and the chopped cilantro. Mix to incorporate.
Next, add the lentil/bean mixture in with the rice and mix to incorporate.
Finally, chop the tops off of your bell peppers and remove the seeds and ribs. Optional: keep and cook the pepper tops as well! They are cute.
Stuff the peppers with the filling. You should have just enough for 6 large peppers. Optional: top each pepper with vegan cheese.
Add the stuffed peppers to a large cocotte or a 9x13 casserole dish with 1 cup of water. Cover with tin foil or add the lid to the pot and bake for 30 minutes.
Finally, serve immediately with shredded romaine, cashew sour cream, and more adobo sauce.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven covered with tin foil.
Notes
This is the chipotle pepper in adobo sauce I used. It is different than the canned version that contains actual peppers. I prefer it because it is far less spicy. If you use the canned version, adjust the amount you use to your spice preference.
If you have never cooked lentils before, check out this article - How to Cook Lentils.