Vegan Lentil-Stuffed Peppers

Lentils, mushrooms, and spinach are stuffed into bell peppers for a complete and colorful vegan meal.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 251 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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