Preheat oven to 350 degrees.
Add lentils and 3 cups water to a medium pot.
Simmer for 20 minutes. Drain and set aside to cool.
In a large pan, heat olive oil. Add mushrooms and continue to cook for 5-7 minutes until soft.
Add onions and garlic and cook for another 3-4 minutes until soft.
Remove the onion mushroom mix from the pan and place in a bowl.
Using the same pan, add the ground beef and cook until browned.
Stir in the red pepper flakes and diced tomatoes with juice. Mix together and cook for 5 minutes.
Add the onion mushroom mixture and the cooked lentils to the pan and mix together.
Season with salt and pepper to taste.
Place bell peppers in a large baking dish. Scoop the filling into the bell peppers until full.
Place in the oven and roast for 25 minutes.
Remove the peppers from the oven and top with fresh cilantro and queso fresco.
Stuffed Roasted Red Peppers with Lentils, Beef and Mushrooms
Amount Per Serving
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrates 31g
Dietary Fiber 7g
* Percent Daily Values are based on a 2000 calorie diet.