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.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 : Calories 250.6 calories, Carbohydrate 35 g, Fat 7.9 g, Fiber 12.1 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 718.3 mg, Sugar 9.5 g
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Anees Rajput
[email protected]These stuffed peppers were a bit too mushy for my taste. I think I would have preferred them if they were cooked for a shorter amount of time.
Malaya Jackson
[email protected]I made these stuffed peppers in my air fryer, and they turned out perfectly. They were crispy on the outside and tender on the inside.
Isabelle Samson
[email protected]I'm allergic to nightshades, so I made this recipe with zucchini instead of peppers. It turned out great!
Rizwan Khalid
[email protected]These stuffed peppers were a great way to use up some leftover lentils. They were easy to make and very tasty.
Asadkumbar4
[email protected]I'm not a vegan, but I really enjoyed these stuffed peppers. They were a great way to get my daily dose of vegetables.
M7M2017 C
[email protected]These stuffed peppers were a lot of work to make, but they were worth it. They were so delicious!
Wajahat Khan786
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Sinesipho Ndlela
[email protected]These stuffed peppers were a little too spicy for my taste, but I still enjoyed them. Next time, I'll use less chili powder.
miah Police
[email protected]I was pleasantly surprised by how much I enjoyed these stuffed peppers. I'm not usually a fan of lentils, but they were cooked perfectly in this recipe.
Ubada Alsakr
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables. My kids loved them!
Tj Sanfilippo
[email protected]I love this recipe because it's so versatile. I've made it with different types of lentils, peppers, and even added different spices to change up the flavor. It's always delicious.
Rony Miya
[email protected]These stuffed peppers were delicious! I made them for a potluck, and they were a big hit. Everyone raved about them.
Ayesha Bowen
[email protected]I've made this recipe several times now, and it's always a winner. The lentils are so flavorful and filling, and the peppers are a great vessel for them.
freakish C
[email protected]These lentil-stuffed peppers were a hit with my family! The filling was flavorful and hearty, and the peppers were cooked perfectly. Even my picky eater loved them.