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Lana's Vegetarian Stuffed Peppers
Source: Lana Bernath

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

Prep Time: 40 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
2 Fat , 4 1/2 Vegetables , 2 Starch , 1/2 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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4 each  large red bell peppers
1 cup  Lentil beans, dry
1 each  Onion, sweet, fresh
1 cup  fresh mushrooms
1 each  medium celery stalk
1 pinch  salt and pepper
1 pinch  onion powder
1 pinch  garlic powder
1 pinch  paprika
1 tsp  olive oil
1 oz  cooking spray
2 cup  cold water
12 oz  tomato sauce
  1. Preheat oven to 350 degrees F. Spray pan with cooking spray and place to the side.
  2. Boil 1 cup of lentils in 2 cups of water for 30 minutes.
  3. 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.
  4. Saute the chopped vegetables in olive oil. Drain lentils and add to the mixture. Season with salt, pepper, onion powder, and garlic powder.
  5. 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.
  6. Bake in preheated over for 45 minutes.

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