Vegan Lentil-Stuffed Peppers

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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.

By Soup Loving Nicole

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
251 calories; protein 12.1g; carbohydrates 35g; fat 7.9g; sodium 718.3mg. Full Nutrition
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