These hearty, vegetarian stuffed peppers are as healthy as they are delicious. Oven-roasted bell peppers are packed with a robust filling of protein-rich lentils, celery, carrots, crunchy pumpkin seeds, and seasoned with a blend of six savoury spices. Topped with feta for a creamy bite and served with a tasty roasted tomato sauce.
Tip: Don’t dress all of the salad greens if you are planning on packing as leftovers to avoid soggy lettuce.
Turn on Broiler + Prepare Peppers:
Turn on oven to broil. Line a baking sheet with foil. Wash and halve bell peppers lengthwise. Remove seeds. Drizzle with 1 tbsp. (2 tbsp. for 4 servings) olive oil and season with salt and pepper. Place on baking sheet skin side up, and into the oven. Set a timer for 10 minutes and roast peppers turning once halfway through cooking time. Remove from oven.
Add 1 tbsp (2 tbsp for 4 servings) olive oil in a large skillet over medium high heat. Add onions, celery and carrots and saute for 3-5 minutes. Drain and rinse lentils. Add lentils to the skillet along with pumpkin seeds, half of the spice blend, and half of the garlic. Saute for 5-7 minutes. Season with salt and pepper.
Heat 1 tbsp. (2 tbsp. for 4 servings) of olive oil in a small saucepan. Add remaining garlic and spice blend. Stir and saute for 30 seconds. Add fire roasted tomatoes and 1/2 cup (1 cup for 4 servings) water. Season with salt and pepper. Reduce heat to cook slowly, stirring occasionally.
Spoon lentil filling into the peppers. Crumble feta on top. Return baking sheet to the oven and reduce heat to 425°F. Roast for 8-10 minutes, or until peppers are tender.
In a mixing bowl, whisk together red wine vinegar, sugar, and 1 1/2 tbsp. (3 tbsp. for 4 servings) olive oil. Season with salt and pepper to taste.Toss with spring mix just before serving.
Divide salad between serving dishes. Spoon some of the tomato sauce onto each plate and place peppers on top. Spoon the rest of the sauce over the peppers. Enjoy!