Vegan Lentil-Stuffed Peppers recipe

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Ingredients

1 tablespoon olive oil
½ cup chopped onion
½ cup vegetable broth
½ cup chopped mushrooms
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
1 cup cooked brown lentils
1 cup torn baby spinach
2 red bell peppers, tops removed, seeded

Nutrition Info

250.6 calories
carbohydrate: 35 g
cholesterol: : -
fat: 7.9 g
fiber: 12.1 g
protein: 12.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 718.3 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

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

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

Recipe Yield

2 stuffed peppers

Recipe Note

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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