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 simplysugarandglutenfree.com and previously adapted from Go Dairy Free by Alisa Flemming.

Ingredients

  • 1/3 c. brown rice
  • 1/4 c. lentils
  • 1 1/3 c. vegetable broth
  • 1 tbs. 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

Directions

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!