Veggie Stuffed Peppers
Prep time : 10 minutes | Cook time: 30 minutes | Makes 2 servings
These veggie-stuffed peppers came together because I'm always looking for new ways to do vegetarian meals, and honestly, stuffed peppers don’t get enough attention. The protein from the lentils, the cheesy goodness, and that hit of oregano to keep things fresh—it’s just a perfect, feel-good meal that actually tastes amazing. Plus, they’re so easy to throw together for a weeknight dinner, and who doesn’t LOVE that!
WHAT YOU’LL NEED
2 large bell peppers (red or orange)
1 cup rice, cooked
1 cup brown lentils, cooked
1 onion, diced (yellow or red)
4 garlic cloves, minced
2 cups button mushrooms, diced
2 tbsp butter
400ml can Mutti Polpa, finely chopped tomatoes
1 tbsp dried oregano + more for topping
1 tsp salt
fresh ground pepper
1 cup cheddar cheese, grated
INSTRUCTIONS
Prepare the Filling: In a large pan, heat olive oil over medium heat. Add the onion and cook until softened. Stir in the mushrooms and butter, cooking until the mushrooms are tender. Add the garlic, lentils, rice, oregano, canned tomatoes, and season with salt and pepper. Let the mixture simmer for about 5 minutes, then remove from heat.
Roast the Peppers: Halve the peppers lengthwise, removing the stems and seeds. Brush them with olive oil and place on a parchment-lined baking tray. Roast at 425°F (220°C) for about 20 minutes, or until the peppers are slightly browned.
Stuff and Bake: Remove the roasted peppers from the oven and fill each one with the lentil mixture. Top with cheese and a sprinkle of oregano. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Serve the stuffed peppers warm and enjoy!
