INGREDIENTS
- 1 cup of lentils (I used orange)
- 4 Bell Peppers
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots , cut into small pieces
- 1 can of tomatoes
- 2 cups or more spinach
- 2 tablespoons olive oil
- 1 bullion cube
- 1 lemon
- oregano, thyme, nutritional yeast, salt and pepper to taste
DIRECTIONS
Preheat oven to 375F/190C.1 Cook lentils with water (1:2) and bullion. Drain any extra water when finished.
2 Cut 4 bell peppers in half and remove seeds. If you have a gas stove, roast each half over the open flame, placing directly on the burner. Scratch off blacked spots.
3 Saute in olive oil- onions and carrots for 5 minutes. Add the garlic and saute until fragrant. Add tomatoes and seasoning. Add the spinach and cook until wilted. Stir in the lentils and cook a more few minutes.
4 Stuff them with the lentil mixture and place in a lightly oiled dish. Top with a sprinkling of nutritional yeast and bake for 45 minutes.
5 Serve with lemon squeezed over the top.
