colorful stuffed peppers are packed with hearty lentils and fresh veggies, making for a delicious and satisfying vegan meal. Perfect for a cozy dinner, they’re easy to prepare and full of flavor.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Tips For Perfect Results
Use bell peppers that are firm and evenly sized to ensure even cooking.
Rinse lentils thoroughly before cooking to remove any dirt or debris.
To prevent peppers from tipping over, trim the bottoms slightly so they stand upright.
Ingredients
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What Makes This Dish So Tasty
Full of vibrant colors and wholesome ingredients. It’s packed with protein from lentils, making it both filling and nutritious. Plus, it’s completely plant-based, perfect for anyone looking for a tasty vegan option.
Step 1
Gently heat your oven to 350°F (175°C). In a large skillet, warm up some oil over medium-high heat. Toss in the chopped onion along with a splash of broth and let it cook for about 3 minutes. Then add the mushrooms, garlic, Italian seasoning, vinegar, salt, and a pinch of crushed red pepper flakes. Cook everything together for another couple of minutes until the mushrooms start to soften. Take the pan off the heat and stir in the lentils and fresh spinach until the spinach wilts slightly.
Step 2
Place your bell peppers upright in a baking dish and spoon the lentil mixture evenly into each one. Cover the dish with foil and pop it in the oven. Let it bake for 20 minutes, then remove the foil and bake for another 10 minutes or until the peppers are as tender as you like. Enjoy!
250
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Serve with a side of fresh green salad or steamed vegetables for a balanced meal. A drizzle of tahini sauce or a squeeze of lemon can add a nice tangy finish. Warm crusty bread also pairs well to soak up any extra juices.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender but not mushy. You can also freeze the stuffed peppers; just thaw them overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned lentils instead of cooked dry lentils?
Yes, just rinse and drain canned lentils well before using. Adjust cooking time if needed.
What can I substitute for red bell peppers?
You can use yellow or orange bell peppers, or even poblano peppers for a different flavor.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Can I prepare the filling in advance?
Yes, make the filling a day ahead and store it in the fridge until ready to stuff the peppers.
Is there a way to make it spicier?
Add more crushed red pepper flakes or a dash of hot sauce to the filling for extra heat.
Can this recipe be frozen?
Yes, freeze the stuffed peppers in a sealed container for up to 2 months. Thaw before reheating.
What can I use instead of vegetable broth?
Water with a pinch of salt or a mild vegetable bouillon can be used as a substitute.
How do I know when the peppers are done baking?
They should be tender but still hold their shape when pierced with a fork. Adjust baking time if needed.
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