Time 50m Yield 2 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach. Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil. Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.
Time 1h Yield 4 servings (2 halves per serving) Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes. Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes. Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes. Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste. Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.
Time 7m Yield 1 Pepper, 1 serving(s) Number Of Ingredients 4 Steps:
Cut bell pepper in half lengthwise and remove insides and seeds. Microwave on high 2 minutes to soften. Set aside. Combine lentils and salsa, then fill each bell pepper half with half of the mixture. Microwave another 2 minutes or until warmed through. Sprinkle each half evenly with cheese and microwave another 30 seconds or so until the cheese melts.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside. Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain. Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender. Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, salt and black pepper. Bring to a simmer, keep warm over low heat. Stir in drained lentils. Turn pepper halves over. Place half of tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheeese. Bake 5 minutes more to melt cheese. Serve with rice.
