Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup vegetable broth
- ½ cup chopped mushrooms
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 cup cooked brown lentils
- 1 cup torn baby spinach
- 2 red bell peppers, tops removed, seeded
Why This Recipe Is A Favorite
Simple Cooking Tips
- Roast the peppers lightly before stuffing to enhance their sweetness and make them easier to eat.
- Add fresh herbs like parsley or cilantro to the lentil mixture for a bright, fresh taste.
Step 1
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 and a splash of broth, cooking for about 3 minutes until the onion softens. Next, add the mushrooms, garlic, Italian seasoning, vinegar, salt, and a pinch of crushed red pepper flakes. Let everything cook together for another couple of minutes, then take the pan off the heat. Stir in the lentils and fresh spinach until the spinach wilts slightly.
Step 2
Grab your bell peppers and place them in a baking dish. Spoon the lentil mixture evenly into each pepper, then cover the dish with foil. Pop it in the oven and bake for 20 minutes. After that, take off the foil and bake for another 10 minutes, or until the peppers are nice and tender to your liking. Let them cool a bit before serving and enjoy!
