The best thing about this recipe the Vitamin C found in the peppers work in your favor to help your body absorb iron more efficiently found in the lentils. The 2nd best thing about this recipe is that you can tweak it to your tastebuds. Swap out veggies, add quinoa, meat, tuna, herbs, what-have-you and make it your own healthy version.
(I am not one for exact measurements or time, so you may have to adjust some of my recommendations to make sure lentils cook all the way through).
2-4 roasted peppers
lentils (canned or dried). *If using dried, cook lentils prior to adding them to sauté pan by adding them to a saucepan with twice amount of water and bringing to a boil, then letting simmer for 20 minutes. Drain excess water.
1small onion or 1/2 medium onion, diced.
2 cups spinach
1 cup baby bella mushrooms (or any mushroom will do), chopped
1 tbsp Coconut oil or Olive oil for vegetable sauté
(Add in any other vegetable such as eggplant or even celery, carrot or walnut for crunch)
Pre-heat oven at 375 F. Cut the tops off of the peppers and scoop out any seeds and stems. Place them in a casserole dish with about 1/2 inch of water. Place in the oven.
While the peppers are-a-cookin’-heat up cooking oil in sauté pan using medium heat. Once heated, sauté onions until browned and caramelized. Add in some spices of your choice at this time. I used S & P, cumin, and red pepper flakes. Add in mushrooms. Add in already cooked lentils and spinach. Sautee until lentils are heated and spinach is cooked. Add in fresh herbs. Season to taste.
Remove peppers from the oven, stuff with vegetable and lentil mix. Add sliced avocado to the top of the pepper or stuff it inside with the veggie-lentil mix. Return stuffed peppers to the oven and bake for 10 minutes.
Remove. Eat. Try not to repeat 🙂