Vegan Peppers Filled with Lentils

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

Step 1

Lightly heat the oven to 350°F (175°C). In a large skillet over medium-high heat, warm up some oil, then add the chopped onion along with a splash of broth. Let it cook for about 3 minutes until the onion starts to soften. Toss in the mushrooms, garlic, Italian seasoning, vinegar, a pinch of salt, and some crushed red pepper flakes. Cook everything together for another couple of minutes. Take the pan off the heat, then stir in the lentils and fresh spinach until the spinach wilts a bit.

Step 2

Place your bell peppers upright in a baking dish and stuff them with the lentil mixture. Cover the dish with foil and pop it in the oven. Let it bake for 20 minutes, then remove the foil and bake for another 10 minutes or until the peppers are tender to your liking. Enjoy!