Go Back
Lentil-powered stuffed bell peppers are a delicious and nutritious dish that brings together the best of vegetarian cooking. This recipe combines the earthy flavors of lentils with the sweet, vibrant taste of bell peppers, creating a meal that is not only satisfying but also visually appealing. Whether you’re looking for a wholesome dinner option or a hearty meal prep idea, these stuffed peppers offer a perfect blend of flavor and health benefits.

Savory Stuffed Bell Peppers with Lentils

Discover the delightful blend of flavors in these lentil-powered stuffed bell peppers, a nutritious and visually stunning vegetarian dish. Packed with protein, fiber, and essential nutrients, lentils create a hearty filling combined with sweet, vibrant bell peppers. Perfect for a wholesome dinner or meal prep, this recipe offers endless customization with spices and toppings. Embrace this culinary adventure and enjoy a satisfying meal that appeals to everyone.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup dried green or brown lentils, rinsed and drained

3 cups vegetable broth (or water)

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, finely diced

1 medium zucchini, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Salt and freshly ground pepper, to taste

¼ cup chopped fresh parsley (or cilantro)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella, optional)

Olive oil for sautéing

Instructions
 

Prepare the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low and allow it to simmer gently for about 25-30 minutes. Cook until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

    Preheat the Oven: While the lentils are cooking, preheat your oven to 375°F (190°C) to prepare for baking the peppers.

      Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion, sautéing for approximately 3-4 minutes until they become translucent. Next, stir in the minced garlic, finely diced carrot, and zucchini, cooking for an additional 5 minutes or until the vegetables are tender and fragrant.

        Combine the Fillings: To the cooked vegetables, add the drained lentils, diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, and freshly cracked pepper. Stir everything together, cooking for an extra 2-3 minutes to allow the flavors to meld harmoniously. Remove from heat, and gently fold in the chopped parsley.

          Prepare the Bell Peppers: As the filling cools slightly, take the bell peppers and slice off the tops. Carefully remove the seeds and membranes inside. For added flavor, you may choose to lightly brush the outer surface of the peppers with olive oil.

            Stuff the Peppers: Using a spoon, generously fill each bell pepper with the lentil mixture. If you’d like to use cheese, sprinkle a layer on top of the filling before placing the pepper tops back on.

              Bake the Peppers: Arrange the stuffed bell peppers upright in a baking dish. If there's any leftover filling, feel free to place it around the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and their skins show a slight char.

                Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes before serving. Garnish your stuffed peppers with additional fresh herbs or a sprinkle of cheese for an extra touch.

                  Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings

                    - Serving Suggestions: These stuffed peppers pair well with a fresh green salad or some crusty bread on the side for a complete meal! Enjoy!