Mushroom and Sage Stuffed Bell Peppers
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Mushroom and Sage Stuffed Bell Peppers

Submitted by: Regina Galbick

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 2

A delicious vegetarian main or side dish. This recipe and photo were taken from and previously adapted from Go Dairy Free by Alisa Flemming.


    1/3 c. brown rice

    1/4 c. lentils

    1 1/3 c. vegetable broth

    1 tbsp. extra virgin olive oil

    1/4 tsp. garlic powder

    1/3 tsp. sea salt

    1/3 tsp. dried sage

    1 c. baby spinach

    2 oz. white mushrooms

    2 green bell pepper

    1 parmesan cheese


Combine the rice, lentils, vegetable broth, 1 teaspoon olive oil, garlic, salt, and sage in a medium sauce pan. Cover and bring to a boil. Simmer for 40-45 minutes until liquid has been absorbed and rice & lentils are tender. Taste and adjust seasoning, adding pepper and more salt if desired.

Preheat oven to 350° F.

Combine rice and lentil mixture with spinach and mushrooms. Stuff the bell peppers. Place the peppers in an appropriate sized baking dish and drizzle each pepper with 1 teaspoon olive oil. Bake for 30-40 minutes until peppers are soft.

To serve, top each pepper with diced green olives or parmesan. Enjoy!