Vegan Lentil-Stuffed Peppers
Description
Lentils, mushrooms, and spinach are stuffed into bell peppers for a complete and colorful vegan meal.
Ingredients
•
1 tablespoon olive oil
•
1/2 cup chopped onion
•
1/2 cup vegetable broth
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1/2 cup chopped mushrooms
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2 teaspoons minced garlic
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1 teaspoon Italian seasoning
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1 teaspoon red wine vinegar
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1 cup cooked brown lentils
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1 cup torn baby spinach
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2 red bell peppers, tops removed, seeded
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
3
Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
4
Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.