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lentil stuffed peppers on a grey wooden tray with some pink flowers over the edge of the tray, shot from above

Lentil Stuffed Peppers Recipe

An easy, very healthy stuffed peppers recipe. This recipe is filled with a lentil ragu style filling to provide iron and protein, as well as a range of vitamins and other recipes.
Course Dinner, Lunch
Cuisine Italian
Keyword Lentil Stuffed Pepper Recipe, Stuffed Pepper Recipe, Vegan Stuffed Pepper Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2
Calories 417 kcal

Ingredients

  • 1 tsp olive oil
  • 1 brown onion diced
  • 3 cloves garlic roughly chopped
  • 70 g Portobello mushrooms
  • ½ cup green lentils
  • 1 cups vegetable stock
  • 1 tin chopped tomatoes
  • 2 tsp tomato paste
  • 70 g sundried tomatoes
  • 2 peppers
  • 2 tsp dried rosemary
  • 1 tsp dried basil
  • Pinch of chilli flakes optional

Instructions

  1. Preheat oven to 190°c and place your peppers, sliced in half lengthways, on a baking tray.

  2. Heat a large saucepan on medium heat. Add the oil and wait for it to heat up. Once hot, add the chopped onion and cook for 5 minutes, stirring regularly. Then add the garlic and cook for a further 2-3 minutes, continue to stir.
  3. Stir in the herbs and chilli flakes and cook for one minute. Then add the mushrooms and tomato paste. Stir to evenly combine, then add the lentils, stock and chopped tomatoes. Bring to the boil then reduce to a simmer and cook for 20-25 minutes until the lentils are almost fully cooked.
  4. Stir in the chopped sundried tomatoes then transfer the mix into the sliced peppers. Place in the centre of the oven and cook for 15 minutes.

Serve and enjoy!