Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 251
- Carbohydrate: 35g
- Fat: 8g
- Fiber: 12g
- Protein: 12g
- Sugar: 10g
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