Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 6 servings

Ingredients

  • 1/2 cup Black Lentils
  • 1 tbsp Olive Oil
  • 1/3 cup Red Onion
  • 2 heaping tsp Garlic minced
  • 1 cup Mushrooms sliced
  • 2 cups Baby Spinach roughly chopped
  • 1 cup Pasta Sauce homemade or store bought
  • Pinch of Red Pepper Flakes
  • Salt and Pepper to taste
  • 1 cup Mozzarella shredded
  • 3 assorted Red Peppers sliced in half, stems intact and cleaned
  • Cooking Spray

Instructions

  • Rinse thoroughly and pick over the lentils as needed. Boil lentils in 2 cups unsalted water for 20-30 min. or until to desired doneness. I like them still a little crunchy and not mushy. Drain the lentils in a fine mesh strainer and let cool.
  • Meanwhile sauté the onion and garlic in a large sauté pan with the olive oil for about 2-3 min. or until onions are translucent. Add in the mushrooms and cook until softened.
  • Preheat the oven to 400F and spray a 9x13” pan with cooking spray. Set aside.
  • Add the spinach now to the mushroom mixture and cook until wilted. Add the lentils, tomato sauce, red pepper flakes, salt and pepper to taste. Cook until heated through.
  • Fill each pepper half with the lentil stuffing and top with cheese. Bake for 30-35 min. uncovered for a browned top or covered and then broiled if desired for a lighter browned cheese topping. Serve immediately.
Nutrition Facts
Lentil Mushroom Spinach Stuffed Peppers
Serving Size
 
123 g
Amount per Serving
Calories
170
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
10
mg
3
%
Sodium
 
310
mg
13
%
Carbohydrates
 
18
g
6
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
Vitamin A
 
1750
IU
35
%
Vitamin C
 
16.5
mg
20
%
Calcium
 
200
mg
20
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Half Your Plate blogger friend Tara Noland

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