Spicy Lentil Stuffed Peppers with Vegan Chipotle Aioli

For the Lentil Meat:

1. Cook 1 cup of lentils in 3-4 cups of water according to the package instructions. This step takes about 20-25 minutes.
2. When the lentils are almost done, sauté 1/2 a diced onion in olive oil for 5 minutes.
3. Add 1 cup of the cooked lentils to the pan with the onion.
4. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chipotle sauce (from a can of chipotle peppers), 1 teaspoon chili powder, and 1/2 teaspoon sea salt.
5. Add 1/2 cup water and 1/4 cup hot sauce.
6. Mash about half of the lentils in the pan.
7. Let the mixture simmer for a few minutes until all of the water is absorbed.

For the Stuffed Peppers:

1. Preheat oven to 400°F (200°C).
2. Cut bell peppers in half and de-seed them.
3. Bake the pepper halves at 400°F (200°C) for 15 minutes.
4. Carefully remove the peppers from the oven, add the prepared lentil meat filling to each half.
5. Bake for another 5 minutes.

For the Vegan Chipotle Aioli:

1. Combine 1/2 cup vegan mayonnaise, 1 chipotle pepper (from a can), 1 teaspoon chipotle sauce (from the can), 2 tablespoons unsweetened almond milk, the juice of 1/2 lime, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a sprinkle of salt and pepper in a blender.
2. Blend all ingredients together until smooth.

Serve the spicy lentil stuffed peppers with a dollop of the vegan chipotle aioli. Enjoy!