Are you tired of the same old boring stuffed pepper recipes? Looking for a way to add more protein and flavor to your meals? Look no further! In this blog post, we will be sharing a delicious and nutritious recipe for Mushroom and Lentil Stuffed Bell Peppers. This vegetarian dish is packed with hearty lentils, savory mushrooms, and a blend of spices that will have your taste buds dancing. We will walk you through step-by-step instructions on how to prepare this mouthwatering dish, along with tips for serving and storing leftovers. Get ready to impress your family and friends with this flavorful and satisfying meal!
Ingredients:
- 4 large bell peppers
- 1 cup of cooked lentils
- 1 cup of chopped mushrooms
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/2 cup of shredded cheese (optional)
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and garlic, and sauté until translucent.
- Add the chopped mushrooms and cook until they release their juices.
- Stir in the cooked lentils, oregano, salt, and pepper.
- Fill each bell pepper with the lentil and mushroom mixture.
- Place the stuffed bell peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- If desired, sprinkle shredded cheese on top of the peppers and bake for an additional 5 minutes until melted.
- Garnish with fresh parsley before serving.
Notes:
These stuffed bell peppers are a delicious and nutritious meal that can be enjoyed on their own or paired with a side salad. Feel free to customize the filling with your favorite ingredients such as quinoa, spinach, or tofu. This recipe is also great for meal prep – simply make a batch and store in the fridge for easy lunches or dinners throughout the week.