Bell peppers: 200g (2 medium), Green lentils (cooked): 100g (1/2 cup), Mushrooms: 100g (1 cup, chopped), Spinach: 60g (2 cups), Onion: 50g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Tomato sauce: 60g (1/4 cup), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 10ml (2 tsp), Italian herbs: 2g (1 tsp), Nutritional yeast: 5g (1 tbsp), Black pepper: to taste
1. Prepare peppers: Cut 200g bell peppers in half lengthwise and remove seeds. 2. Sauté vegetables: Heat 10ml olive oil in a pan, add 50g diced onion and 6g minced garlic. Cook for 3 minutes. Add 100g chopped mushrooms and cook for 5 minutes. 3. Add greens and protein: Add 60g spinach until wilted, then 100g cooked lentils, 60g tomato sauce, 2g Italian herbs, 5g nutritional yeast, and black pepper. 4. Stuff peppers: Fill pepper halves with lentil mixture and top with 30g crumbled feta. 5. Bake: Cook at 190°C (375°F) for 25 minutes until peppers are tender.
