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Lentil Mushroom Spinach Stuffed Peppers

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Rating: 5
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Assorted coloured peppers are loaded up with black lentils, mushrooms, spinach, red onions and more, all in a light slightly spicy tomato sauce and then smothered with mozzarella. These can make a complete vegetarian meal or a perfect side dish!

Ingredients:

Instructions:

  1. 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.
  2. 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.
  3. Preheat the oven to 400F and spray a 9x13” pan with cooking spray. Set aside.
  4. 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.
  5. 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
Amount Per Serving (123g)
Calories 170 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 310mg 13%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 4g
Protein 11g 22%
Vitamin A 35%
Vitamin C 20%
Calcium 20%
Iron 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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