Description
Colorful and packed with earthy richness, these stuffed peppers combine tender lentils and savory mushrooms for a hearty, healthy meal.
Ingredients
- 4 bell peppers
- 1 cup cooked lentils
- 1 cup chopped mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a pan, sauté the onion and garlic until translucent.
- Add mushrooms and cook until soft.
- Stir in cooked lentils, cumin, paprika, salt, and pepper.
- Fill each bell pepper with the lentil mixture.
- If using, top with shredded cheese.
- Place the stuffed peppers in a baking dish.
- Bake for 25-30 minutes until the peppers are tender.
Notes
Serve with a crisp salad or grain salads. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian