Everybody is aware that boiling bratwurst in beer is a fantastic method for cooking them, but what if you don’t have or are unable to use beer? Try making bratwurst with this wonderful substitution recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 stuffed peppers |
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup vegetable broth
- ½ cup chopped mushrooms
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 cup cooked brown lentils
- 1 cup torn baby spinach
- 2 red bell peppers, tops removed, seeded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
- Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.
Reviews
This was delicious. I couldn’t find any organic peppers so I bought organic zucchini thinking I would stuff that instead but they were too skinny so I ended up cutting them and adding them to the dish and making it a casserole instead. I added a can of stewed tomatoes also.