PlumTally

Recipe combo

Sheet-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.

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Ingredients and instructions

Servings
4
Total time
55 min
Prep
15 min
Cook
40 min

Ingredients

  • 4 Count red bell peppers - 4 large (about 1 1/2 lb), halved lengthwise and seeded, About 1 1/2 lb total; halved lengthwise and seeded.
  • 1 Can canned lentils - 1 (15 oz) can, drained and rinsed, drained and rinsed
  • 1 Count cooked brown rice pouch - 1 (8.8 oz) pouch
  • 3 Cup baby spinach - 3 cups (85 g), chopped, 85 g total.
  • 1.5 Cup marinara sauce - 1 1/2 cups (360 ml), divided, 360 ml total; divided into 1 cup for filling and 1/2 cup for topping.
  • 0.5 Cup walnuts - 1/2 cup (55 g), chopped, 55 g total.
  • 2 Tablespoon extra-virgin olive oil - 2 tablespoons (30 ml), 30 ml total; divided between rubbing peppers and filling.
  • 1 Teaspoon garlic powder - 1 teaspoon (3 g), 3 g.
  • 1 Teaspoon dried oregano - 1 teaspoon (1 g), 1 g.
  • 0.75 Teaspoon kosher salt - 3/4 teaspoon (4 g), 4 g total; divided between peppers and filling.
  • 0.25 Teaspoon black pepper - 1/4 teaspoon (1 g), 1 g.

Instructions

  1. Preheat and prep

    1. 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*.

  2. Pre-roast the peppers

    2. 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*.

  3. Mix the filling

    3. 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*.

  4. Fill the peppers

    4. 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*.

  5. Bake until tender

    5. 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*.

  6. Rest and serve

    6. Let the stuffed peppers rest for *5 minutes* before serving. Spoon any *pan sauce* over the tops.