Are you tired of the same old stuffed pepper recipes? Looking for a new and exciting way to enjoy this classic dish? Look no further than our Mushroom and Lentil Stuffed Peppers recipe! Packed with flavor and nutrients, this dish is sure to become a new favorite in your household. In this blog post, we will walk you through the steps to create this delicious meal, from preparing the ingredients to serving up a beautiful and tasty dish. So let’s dive in and get cooking!
Ingredients:
- 4 large bell peppers
- 1 cup cooked lentils
- 1 cup chopped mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions:
- Preheat the 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 onion and garlic, and sauté until softened.
- Add the mushrooms and cook until they release their liquid.
- Stir in the cooked lentils, cumin, paprika, salt, and pepper.
- Fill each bell pepper with the lentil and mushroom mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- If desired, sprinkle shredded cheese on top of the peppers and bake for an additional 5 minutes until melted.
Serving:
These mushroom and lentil stuffed peppers are a delicious and nutritious meal that can be enjoyed on their own or paired with a side salad or grain. They are a great option for a vegetarian dinner or meal prep for the week ahead. Enjoy!