Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
2
Yield:
2 stuffed peppers
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.

  • Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.

  • Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

Nutrition Facts

251 calories; protein 12.1g; carbohydrates 35g; fat 7.9g; sodium 718.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2020
This was delicious. I couldn’t find any organic peppers so I bought organic zucchini thinking I would stuff that instead but they were too skinny so I ended up cutting them and adding them to the dish and making it a casserole instead. I added a can of stewed tomatoes also. Read More
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