💚🫑 Vegan Lentil Spinach Stuffed Bell Peppers
Ingredients:
- 4 bell peppers (various colors)
- 1 cup cooked green lentils (200g)
- 1 cup fresh spinach, chopped (30g)
- 1/2 cup cooked quinoa or rice (90g)
- 1/4 cup chopped onion (30g)
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, drained (400g)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (30ml)
- Optional toppings: vegan cheese shreds, marinara sauce
Directions:
1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in lentils, spinach, quinoa or rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook until spinach is wilted and heated through.
5. Fill bell pepper halves with lentil-spinach mixture.
6. Place stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish.
7. Bake for 30-35 minutes, or until peppers are tender.
8. Top with vegan cheese shreds and marinara sauce (if using) during the last 5 minutes of baking.
9. Serve hot.
Preparation Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour | Calories per Serving: Approximately 380 calories per pepper half | Number of Servings: 8 pepper halves
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