Italian-Style Stuffed Peppers with Lentils and Garden Greens
Sweet bell peppers filled with lentils, garden greens, rice, and herbs, baked until tender and topped with marinara. Rustic, Italian-inspired, and easily vegan and gluten-free.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Main Course
Cuisine Italian
- 4 large bell peppers halved lengthwise and seeded
- 1 Tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups cooked lentils green or brown
- 1 cup cooked rice or quinoa
- 2 cups chopped garden greens kale, chard, beet greens
- 1/2 tsp dried oregano
- 1/2 tsp thyme or Italian seasoning
- Salt and pepper to taste
- 1 cup marinara or crushed tomatoes
- Optional: 1/2 cup shredded cheese or 2 Tbsp nutritional yeast
- Fresh basil or parsley for garnish
Preheat the oven to 375°F. Lightly oil a baking dish and place the pepper halves cut-side up.
In a skillet, heat the olive oil. Add the onion and garlic and cook until soft. Stir in the greens and cook until wilted.
In a bowl, combine the cooked lentils, rice, sautéed veggies, herbs, salt, and pepper. Stir in half of the marinara and any cheese or nutritional yeast if using.
Spoon the filling into each pepper half. Top with the remaining marinara and a sprinkle of cheese or extra herbs.
Cover with foil and bake for 35-40 minutes, then uncover and broil for 3-5 minutes for golden tops. Garnish with fresh basil or parsley.