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. rice, brown, organic
  • 1/4 c. lentils, organic
  • 1 1/3 c. broth, vegetable, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/4 tsp. garlic powder, organic
  • 1/3 tsp. sea salt, unrefined and pure
  • 1/3 tsp. sage, dried, organic
  • 1 c. spinach, baby, fresh, organic
  • 2 oz. mushrooms, white, organic
  • 2 bell pepper, green, fresh, organic
  • 1 cheese, parmesan, raw, organic


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!