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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lana's Vegetarian Stuffed Peppers

Source: Lana Bernath

A vegetarian take on stuffed peppers using lentils and an array of fresh veggies.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	353.6

Total Carbs	52.1 g

Dietary Fiber	20.7 g

Sugars	16.3 g

Total Fat	9.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.6 g

Potassium	1324.7 mg

Protein	16.9 g

Sodium	585.8 mg

Dietary Exchanges 9.6 Fat, 4.3 Vegetables, 1.9 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 pinch salt and pepper 1.0
1 pinch onion powder 1.0
1 pinch garlic powder 1.0
1 pinch paprika 1.0
1 tsp olive oil 1.0
1 oz cooking spray 2.0
2 cup cold water 12.0
12 oz tomato sauce 4.0
4 each large red bell peppers 1.0
1 cup Lentil beans, dry 1.0
1 each Onion, sweet, fresh 1.0
1 cup fresh mushrooms 1.0
1 each medium celery stalk

Directions

Preheat oven to 350 degrees F. Spray pan with cooking spray and place to the side.
Boil 1 cup of lentils in 2 cups of water for 30 minutes.
While lentils are cooking, chop up onions, celery, and mushrooms. Make a small opening in the top of the peppers and clean out the seeds. Place peppers to the side.
Saute the chopped vegetables in olive oil. Drain lentils and add to the mixture. Season with salt, pepper, onion powder, and garlic powder.
Stuff the mixture into the peppers. Place peppers into the greased pan. If using, lightly cover with tomato sauce and cover pan with tin foil.
Bake in preheated over for 45 minutes.