55m$14.94Sheet-Pan Lentil Stuffed Peppers
Red bell peppers stuffed with lentils, brown rice, spinach, marinara sauce, and walnuts bake on one sheet pan. This vegan, Italian-inspired main is hearty, practical, and weeknight-friendly.
- Energy
- 462 calories per serving
- Protein
- 14.2 g per serving
- Carbs
- 60.8 g per serving
- Fat
- 20.4 g per serving
- Sodium
- 785 mg per serving
Shopping options
walnuts
0.5 Cup
Fisher California Grown Unsalted Chopped Walnuts
14%
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
baby spinach
3 Cup
Kroger® Baby Spinach
53%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
marinara sauce
1.5 Cup
Kroger® Marinara Pasta Sauce
50%
red bell peppers
4 Count
Fresh Red Hothouse Bell Pepper
100%
cooked brown rice pouch
1 Count
Kroger® 90 Second Whole Grain Brown Rice
100%
canned lentils
1 Can
Simple Truth Organic® Low Sodium Lentils
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- red bell peppers-4 large
- canned lentils-1 can
- cooked brown rice pouch-1 pouch
- baby spinach-3 cups
- marinara sauce-1.5 cups
- walnuts-0.5 cups
- extra-virgin olive oil-2 tablespoons
- garlic powder-1 teaspoon
- dried oregano-1 teaspoon
- kosher salt-0.75 teaspoons
- black pepper-0.25 teaspoons
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Halve and seed the peppers, drain and rinse the lentils, and chop the baby spinach and walnuts.
Keep fingers clear of the chef’s knife while halving peppers and chopping spinach and walnuts.
Rub the pepper halves with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange them cut sides down on the sheet pan and roast for 10 minutes.
Use oven mitts when moving the sheet pan in or out of the hot oven.
While the peppers roast, combine the lentils, brown rice, spinach, walnuts, 1 cup marinara sauce, garlic powder, oregano, remaining olive oil, remaining salt, and black pepper in a bowl. Stir until the filling is evenly coated and well combined.
Carefully remove the hot pan and flip the peppers cut sides up. Spoon the filling into the peppers, mound it gently, and top with the remaining 1/2 cup marinara sauce.
Use oven mitts and keep hands clear of the hot sheet pan while flipping and filling the peppers.
Cover the sheet pan tightly with foil and bake at 425°F for 20 minutes. Uncover and bake for 8 to 10 minutes more, until the peppers are tender and the filling is steaming hot.
Open the foil carefully and keep your face away from the escaping steam.
Make sure the filling is steaming hot throughout before serving.
Let the stuffed peppers rest for 5 minutes before serving. Spoon any pan sauce over the tops.
Refrigerate leftovers within 2 hours.
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