Savoury Lentil & Mushroom Stuffed Pepper –

Savoury Lentil & Mushroom Stuffed Pepper

  By CynthiaSass  ,

June 6, 2016

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Recipe by Cynthia Sass, MPH, MA, RD, CSSD, as seen in her latest book "Slim Down Now: Shed Pounds and Inches with Pulses -- The New Superfood"

  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 1


  1. Preheat oven to 375 F.
  2. Slice off and save top of bell pepper, remove inner seeds and membranes, and set aside.
  3. In a medium pan, over low heat, sauté onions in coconut oil and broth until translucent. Add mushrooms and seasoning ingredients, and sauté 2-3 more minutes. Add lentils and spinach to heat through.
  4. Spoon mixture into bell pepper and bake, covered with foil for 20 minutes. Remove foil and cook uncovered for an additional ten minutes.

Cynthia Sass is one of the first registered dietitians in the country to be Board Certified as a Specialist in Sports Dietetics by the Academy of Nutrition and Dietetics. She has served as a sports nutrition consultant to four professional teams, and counsels professional and competitive athletes in numerous sports through her private practice, in New York City, Los Angeles, and across the United States. Sass holds master’s degrees in both nutrition science and public health, in addition to a personal trainer certification and formal culinary training. A three-time New York Times best-selling author, Sass is a frequent national TV guest and keynote speaker. Her newest book, Slim Down Now: Shed Pounds and Inches with Pulses – The New Superfood, includes over 100 recipes Sass personally developed, as well as chapters devoted to the power of pulses, mindfulness meditation, and how to look forward to and enjoy exercise.


1 large whole red bell pepper

¼ cup minced yellow onion

1 tablespoon extra virgin coconut oil

¼ cup low-sodium vegetable broth

½ cup minced white button mushrooms

1 teaspoon minced garlic

½ teaspoon dried Italian herb seasoning

1/8 teaspoon crushed red pepper flakes

1/16 teaspoon black pepper

½ cup cooked green lentils

¼ cup baby spinach leaves, finely chopped


Nutrition Facts

Serving Size1 stuffed pepper
Sodium50 mg
Protein12 g
Cholesterol0 mg
Sugar11 g
Total Fat15 g
Saturated Fat13 g
Total Carbohydrates37 g
Dietary Fiber13 g