Fuel-up and move more

22 March 2018

Lentil Mushroom Spinach Stuffed PeppersDid you know regular physical activity can reduce your risk of colorectal cancer and may reduce your risk of breast, lung and uterine cancer?

Working out in a gym or playing a sport is great, but being active is about so much more than that.

Making the time to be active with our busy lives can be challenging, but start with 10 minutes and try to build up to at least half an hour of activity a day. And if you spend a lot of time sitting, set reminders to stand up and stretch.

Regular physical activity can help control weight, boost your mood and improve sleep too!

Read about the importance of moving more here and keep your body fueled with these delicious stuffed peppers.

Lentil Mushroom Spinach Stuffed Peppers

Assorted coloured peppers are loaded up with black lentils, mushrooms, spinach, red onions and more, all in a light slightly spicy tomato sauce and then smothered with mozzarella. These can make a complete vegetarian meal or a perfect side dish.

Yield: 6 Servings        Prep Time: 10 Minutes        Cook Time: 50 Minutes

½ cup

Black Lentils

120 ml

1 tbsp

Olive oil

18 ml

1/3 cup

Red onion

71 ml

2 heaping tsp

Garlic, minced

10 ml

1 cup

Mushrooms, sliced

237 ml

2 cups

Baby Spinach, roughly chopped

473 ml

1 cup

Pasta Sauce, homemade or store bought

237 ml

2 tbsp

Tomato Paste

2 c. à soupe

 

Pinch of Red Pepper Flakes

 

 

Salt and pepper to taste

 

1 cup

Mozzarella, shredded

237 ml

3 assorted and cleaned

Red or yellow peppers, sliced in half, stems intact

3

 

Cooking spray

 

INSTRUCTIONS:

  1. Rinse thoroughly and pick over the lentils as needed. Boil lentils in 2 cups unsalted water for 20-30 min. or until to desired doneness. Drain the lentils in a fine mesh strainer and let cool.
  2. Meanwhile sauté the onion and garlic in a large sauté pan with the olive oil for about 2-3 min or until onions are translucent. Add in the mushrooms and cook until softened.
  3. Preheat the oven to 400°F and spray a 9x13” pan with cooking spray. Set aside.
  4. Add the spinach to the mushroom mixture and cook until wilted. Add the lentils, tomato sauce, red pepper flakes, salt and pepper to taste. Cook until heated through.
  5. Fill each pepper half with the lentil stuffing and top with cheese. Bake for 30-35 min uncovered for a browned top or covered and then broiled if desired for a lighter browned cheese topping. Serve immediately.

This recipe is courtesy of Half Your Plate, a healthy living initiative that empowers Canadians of all ages to eat more vegetables and fruit.

Nutrition Facts