Mediterranean · dinner

Mushroom and Lentil Stuffed Peppers

Name: Mushroom and Lentil Stuffed Peppers
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 bell pepper; 1 package precooked lentil; 8 oz cremini mushroom; 0.5 cup marinara sauce; 3 oz feta; 2 clove garlic; 1 tsp dried oregano; 2 tbsp olive oil

A hearty vegetable finish using microwave lentils and leftover feta, with little cleanup.

Total time: 35 min
Serves: 2
Est. cost: $14

vegetariangluten freesheet pan

Illustration of Mushroom and Lentil Stuffed Peppers — Illustration, not a photo of the finished dish

Ingredients

For 2 servings

Produce

bell pepper2
cremini mushroom8 oz
garlic2 clove

Pantry & grains

precooked lentil1 package
olive oil2 tbsp

Cans & jars

marinara sauce½ cup

Dairy & eggs

feta3 oz

Spices

dried oregano1 tsp

Method

1
Heat oven to 400°F. Halve and seed peppers; roast cut-side up 10 minutes.
2
Sauté chopped mushrooms in oil over medium-high 6 minutes until browned.
3
Add garlic, lentils, marinara and oregano; heat 3 minutes.
4
Fill peppers, top with feta.
5
Bake 12 minutes until peppers are tender and feta is golden.

Kitchen note

Leftover filling makes a great pita stuffing the next day.

Approximate per serving: 430 calories, 22g protein. These are estimates, not lab-tested nutrition facts.

Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.

Put this in your week

Plan four more dinners around it, scaled to your household, with one grocery list.

Plan my week

Mushroom and Lentil Stuffed Peppers

Ingredients

Method

The rest of this week: Mediterranean diet meal plan