Vegan Lentil Stuffed Peppers Recipes

VEGAN LENTIL-STUFFED PEPPERS

Vegan Lentil-Stuffed Peppers image

Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.

Provided by Soup Loving Nicole

Categories 100+ Everyday Cooking Recipes Vegan

Time 50m

Yield 2

Number Of Ingredients 12

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
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.
Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 35 g, Fat 7.9 g, Fiber 12.1 g, Protein 12.1 g, SaturatedFat 1.1 g, Sodium 718.3 mg, Sugar 9.5 g

LENTIL STUFFED PEPPERS

Lentil Stuffed Peppers image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lemon
2 tablespoons extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
1 cup basmati rice
6 multi-colored bell peppers
One 15.5-ounce can brown lentils, rinsed and drained
One 14.5-ounce can diced tomatoes, drained
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta (about 6 ounces)
Freshly ground black pepper
Flaky salt

Steps:

Preheat the oven to 400 degrees F.
Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

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