Mushroom Mujadara Stuffed Peppers

What's colorful, cozy and oh so savory? These stuffed peppers, that's what! With the days getting shorter and the rain (or snow...) setting in, cozy up with this tasty dish – a fresh take on comfort food.


4-6 large bell peppers, tops cut off and seeds removed

2 cup black lentils

4 cups water, divided

¼ cup olive oil + extra for frying

2 large yellow onions, diced + 1 thinly sliced, for garnish

1 teaspoon salt + additional to taste

6 cups assorted mushrooms, sliced

1 cup quinoa (or rice)

¼ teaspoon black pepper

2 1.5-ounce/42.5-gram packages FG Radical Radish microgreens,divided

½ cup parsley, finely chopped, for garnish

1 teaspoon garlic salt (optional)

~2 cups full-fat plain Greek yogurt, for serving (optional)


  1. Preheat the oven to 425°F.
  2. On a hot grill or skillet, sear the peppers until brown on all sides.
  3. Heat a large skillet over medium-high heat and add the lentils and 2 cups of water. Bring to a boil and simmer for about 10 minutes until lentils are tender but not fully cooked. Remove from the pan and set aside.
  4. Return the now-empty skillet to medium-high heat and add ¼ cup olive oil to coat the bottom of the pan.  Add the diced onions and salt, reduce heat to medium-low, and cook until dark brown and caramelized, about 55 minutes, stirring every few minute to avoid burning. Bear in mind the incredible flavor of this dish is all from your onions, so they are worth the time!
  5. Add the mushrooms and another drizzle of olive oil and stir until the mushrooms are soft and have browned edges, about 5-8 minutes.
  6. When the onion mixture is ready, add the prepared lentils, quinoa, black pepper, a pinch of salt, and the remaining 2 cups of water. Bring to a boil, scraping the sides and bottom of the pan for all crispy bits.
  7. When the water boils, reduce the heat to a simmer and cover with a lid. Simmer until all the liquid has been absorbed and the grains and lentils are fully cooked, about 10-15 minutes. Another 5 minutes or so may be needed if using rice. Transfer to a bowl and cover to keep warm.
  8. Return the skillet to medium-high heat with ⅛ - ¼-inch of oil for frying. When the oil is hot, carefully drop in thinly sliced onions and fry until golden brown, stirring occasionally, about 3-5 minutes. If you have a fish spatula, use it to remove the cooked onions and set them on a folded paper towel to absorb excess oil. Dry until crispy, about 5 minutes.
  9. Fold 1 package of Radical Radish microgreens into the onion mixture and stuff each pepper. Nest the stuffed peppers in a 9x9-inch baking dish or another oven-safe dish with tall sides. Roast for 10-15 minutes or until the edges of the peppers are golden brown.
  10. Arrange the roasted stuffed peppers on a serving dish and garnish with crispy onions, parsley, and remaining Radical Radish microgreens. Option to stir 1 teaspoon of garlic salt into 1½-2 cups of plain yogurt and serve as a condiment on the side. Serve immediately.

Store any leftovers in an airtight container the refrigerator for up to 7 days.