These Lentil Stuffed Peppers are a colorful and nutritious twist on a classic. Stuffed to the brim with a savory blend of lentils, walnuts, and vegetables, they’re sure to be a hit at any meal! They aren’t just a feast for the eyes, but also a powerhouse for fertility health.
Why This Recipe is Special for Fertility:
Walnuts: Contain omega-3s and magnesium, improving sperm quality in men and boosting progesterone levels in women.
Lentils: Rich in plant-based protein and fiber, aiding in ovulation and balancing blood sugar.
Peppers & Veggies: Packed with vitamins and antioxidants, crucial for protecting reproductive cells from damage.
Let’s get cooking!
What You’ll Need to Make It:
- 4 Bell Peppers
- 1 1/2 tsp Olive Oil
- 2 cups Portobello Mushrooms, chopped
- 1/4 cup Fresh Basil, chopped
- 2 cups Baby Spinach, chopped
- 1 cup Sweet Onion, diced
- 2 tsp Minced Garlic
- 1 cup Cherry Tomatoes, halved
- 1 Tbsp. Soy Sauce (or alternative)
- 1/4 tsp Salt (to taste)
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper (optional)
- 1 1/2 cups Canned Lentils, drained and rinsed
- 1/2 cup Raw Walnuts, crushed
How to Make:
- Prep:
- Preheat oven to 425°F. Prepare peppers by removing tops and seeds, or slicing them into halves. Also, prep your veggies.
- Bake Peppers: Place peppers in a parchment-lined dish and bake for 15 minutes. Remove and set aside.
- Sauté: In a skillet, heat olive oil. Add onion, mushrooms, tomatoes, and soy sauce. Cook for 5 minutes, then add garlic, salt, black pepper, and cayenne. Stir in basil and spinach until wilted.
- Stuff: Combine lentils and walnuts with the veggie mix. Spoon into peppers.
- Final Bake: Bake stuffed peppers for another 15-20 minutes.
Variations:
- Add quinoa or brown rice to the stuffing for extra texture and nutrients.
- Add ground beef or turkey to increase protein or make it an omnivore recipe.
FAQs:
- Can I use different types of lentils? Yes, any variety of lentils can work in this recipe.
How to Store and Reheat :
- These can be refrigerated for up to 3 days. Reheat in the oven for best results.
What to Serve With It:
- A side of mixed greens or side or grains like couscous or quinoa complements these stuffed peppers beautifully.
Other Recipes You’ll Love:
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Lentil Stuffed Peppers
Ingredients
- 4 peppers bell
- 1 1/2 tsp olive oil
- 2 cups mushrooms portobello, washed and chopped
- 1/4 cup basil fresh, chopped
- 2 cups spinach baby, chopped
- 1 cup onion sweet, diced
- 2 clove garlic minced (for 2 tsp)
- 1 cup tomatoes cherry, halved
- 1 Tbs soy sauce or alternative
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper optional
- 1 1/2 cups lentils canned, drained and rinsed
- 1/2 cup walnuts raw, crushed
Instructions
Prep
- Preheat oven to 425°F.
- Chop off the stem and top of the peppers, and carve/rinse out the seeds. You could also slice the peppers in half lengthwise to create a “boat”.
- Chop mushrooms, basil, and baby spinach.
- Mince garlic, and dice yellow onion
- Halve cherry tomatoes.
Make
- Place peppers in a parchment-lined casserole dish [parchment will prevent them from sticking to the bottom of your dish.] Bake in oven for about 15 minutes until they start to soften. Remove from oven and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add onion, mushrooms, cherry tomatoes, and soy sauce. Sauté for 5 minutes or until onion is translucent. Add in minced garlic, sea salt, black pepper and cayenne and sauté for another minute. Stir in basil and spinach just until wilted and then remove from heat.
- Add the lentils and walnuts into the skillet with the vegetables and stir well to evenly distribute.
- Use a spoon to pack this vegetable mix into the red peppers.
- Bake the stuffed peppers in the oven for 15-20 minutes. Remove and let cool before serving.
Video
Notes
