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.

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

Ingredients

• ½ teaspoon salt
• 1 tablespoon olive oil
• ½ cup chopped onion
• ½ cup vegetable broth
• 1 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• ¼ teaspoon crushed red pepper flakes
• ½ cup chopped mushrooms
• 1 teaspoon red wine vinegar
• 1 cup cooked brown lentils
• 1 cup torn baby spinach
• 2 red bell peppers, tops removed, seeded

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.