Lentil Walnut Stuffed Peppers

Prep Time: 20 mins

Total Time: 40 mins

Meal Type: Lunch, Dinner

Servings: 4

Ingredients

• 4 bell peppers

• 1 ½ tsp olive oil

• 2 cups portobello mushrooms, washed and chopped

• ¼ cup fresh basil, chopped

• 2 cups baby spinach, chopped

• 1 cup sweet onion, diced

• 2 cloves garlic, minced (about 2 tsp)

• 1 cup cherry tomatoes, halved

• 1 Tbsp soy sauce (or alternative)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp cayenne pepper (optional)

• 1 ½ cups canned lentils, drained and rinsed

• ½ cup raw walnuts, crushed

Directions

Prep

1. Preheat oven to 425°F (218°C).

2. Chop off the stems and tops of the bell peppers, then carve/rinse out the seeds. Alternatively, slice them in half lengthwise to create a "boat."

3. Chop mushrooms, basil, and baby spinach.

4. Mince garlic and dice the sweet onion.

5. Halve cherry tomatoes.

   
   

Make

1. Line a casserole dish with parchment paper to prevent sticking. Place the peppers in the dish and bake for about 15 minutes until they start to soften. Remove from oven and set aside.

2. Meanwhile, heat olive oil in a large skillet over medium heat.

3. Add onion, mushrooms, cherry tomatoes, and soy sauce. Sauté for 5 minutes or until the onion becomes translucent.

4. Add minced garlic, salt, black pepper, and cayenne (if using). Sauté for another minute.

5. Stir in basil and spinach just until wilted, then remove from heat.

6. Add lentils and walnuts to the skillet, mixing well to evenly distribute.

7. Spoon the vegetable-lentil mixture into the softened bell peppers, packing them well.

8. Bake the stuffed peppers for 15–20 minutes.

9. Remove from the oven, let cool slightly, and serve.