VEGAN LENTIL-STUFFED PEPPERS
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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Thandeka Msimango
[email protected]I can't wait to try this recipe!
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[email protected]These peppers are perfect for a weeknight meal.
jae 09
[email protected]I'm so glad I found this recipe!
Muhammad Sqlain
[email protected]This is a great recipe for a healthy and satisfying meal.
Rana Qasam
[email protected]I'll definitely be making this again.
Salamatu Omame
[email protected]Delicious!
BALOCH WAZIR
[email protected]These peppers were a bit bland for my taste. I think I'll add some more spices next time.
ian karinga
[email protected]I'm not a huge fan of lentils, but these peppers were surprisingly good. The filling was flavorful and the peppers were cooked perfectly.
Fl1xxy
[email protected]I had some leftover lentils, so I decided to try this recipe. I'm so glad I did! These peppers are delicious and easy to make.
Connor ROSS
[email protected]These peppers were a little spicy for my taste, but they were still really good. I'll definitely be making them again, but I'll use less chili powder next time.
matheesha piyaratna
[email protected]I love that this recipe is vegan and gluten-free. It's a great way to get a healthy and satisfying meal on the table.
Giesele Morrell
[email protected]These are the best stuffed peppers I've ever had! The lentils and vegetables are so flavorful, and the peppers are cooked perfectly.
RN Riyan
[email protected]I made these peppers last night and they were delicious! I used brown lentils and added some extra vegetables to the filling.
Haniel Daniel
[email protected]These stuffed peppers were a hit with my family! They're so flavorful and filling, and the lentils give them a great texture.