Looking for a filling yet healthy weeknight meal ... we've got you covered with these super satisfying stuffed peppers!
Preheat oven to 350°F.
Cut off the tops of the peppers (like you remove the top of a pumpkin to make a jack o’lantern!) and tap the insides of the peppers to remove the seeds, using your hands to gently remove remaining seeds and white ribs. Use 1 tablespoon of the oil to coat the inside and outside of each pepper and sprinkle the inside and outside of each pepper with salt to taste.
Heat the remaining tablespoon of olive oil in a small sauté pan over medium heat. Add onions and cook until onions are translucent and beginning to brown, about 5 minutes, stirring occasionally. Add spinach in batches and stir to combine. Cook just until spinach is completely wilted and evenly mixed with the onions.
In a large bowl, combine the rice, lentils and cooked spinach mixture. Stuff each pepper with the rice mixture, top with feta and then replace the tops on the peppers.
In an oven safe pan or dish, pour in enough tomato sauce to generously cover the bottom. Arrange stuffed peppers in pan and sprinkle any remaining feta on top.
Bake at 350°F for about an hour to an hour and a half, until sauce is bubbling and peppers are tender but retain their shape.