Submitted by: Regina Galbick
Prep Time: 20 Minutes
Cook Time: 0 Seconds
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.
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!