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 simplysugarandglutenfree.com 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!
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