Lentil Walnut Stuffed Peppers
Turn dinner into a plant-powered celebration with these Lentil Walnut Stuffed Peppers đ¶ïžđ. Theyâre hearty, colorful, and bursting with flavor, making them fabulous for entertaining or adding some sparkle to your weeknight menu. Protein-packed lentils and crunchy walnuts combine for a satisfying, meaty texture, while aromatic spices, vegetables, and a hint of tomato sauce tie it all together in cozy harmony. Youâll get a boost of fiber, plant protein, and omega-3 fats, making this dish a win for heart health, digestion, and balanced energy. Each bite is warm, wholesome, and wonderfully rebelliousđ, proof that meatless meals can still bring the heat! đ„
Equipment
- large skillet
- casserole dish
Ingredients
- 4 bell peppers stems removed, sliced in half the long way, seeds removed
- 1/2 Tablespoon olive oil
- 2 cups portobello mushrooms washed and chopped
- 1/4 cup fresh basil chopped
- 2 cups baby spinach chopped
- 1 cup sweet onion diced
- 2 cloves of garlic minced (approximately 2 teaspoons)
- 1 cup cherry tomatoes halved
- 1 Tablespoon soy sauce (or alternative) low sodium
- 1/8 teaspoon salt or to taste
- 3-4 turns of freshly ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 1/2 cups lentils canned, drained, and rinsed
- 1/2 cup walnuts raw, crushed
Instructions
- Preheat oven to 425°F.
- Place peppers in a parchment-lined casserole dish (parchment will prevent them from sticking to the bottom of your dish). Bake in the oven for about 15 minutes until they start to soften. Remove from oven and set aside.
- While the peppers are baking, heat the olive oil in a large skillet over medium heat.
- Add onions, mushrooms, cherry tomatoes, and soy sauce. Sauté for 5 minutes or until the onions are translucent. Add the minced garlic, sea salt, black pepper, and cayenne, and sauté for an additional minute. Stir in basil and spinach just until wilted and then remove from heat.
- Add the lentils and walnuts to the skillet with the vegetables and stir well to distribute evenly.
- You can use a spoon to pack the vegetable mix into the red peppers.
- Bake the stuffed peppers in the oven for 15-20 minutes, or until they are tender and cooked through. Remove and let cool before serving. Garnis with a sprinkle of fresh herbs.
Notes
This dish serves 4 as a main course or 8 as a side dish.
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