Mushroom Free Classic Lentil Stuffed Peppers
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ¾ cup green or brown lentils, rinsed
- 1 ½ cups water
- 4 large bell peppers (any color), halved lengthwise and seeded
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup vegetable broth
- ½ cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rinsed lentils and 1 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set aside.
- 2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season with a pinch of salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!