Go Back
Print

Lentil Stuffed Peppers Recipe

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 350
A hearty and colorful vegetarian dish featuring tender baked peppers filled with savory lentil stew, topped with melted cheese for extra flavor.

Ingredients

For the Peppers

  • 6 large bell peppers (a mix of colors like red, yellow, and orange)
  • 2 tablespoons olive oil (divided)
  • to taste Salt and freshly ground black pepper

For the Lentil Filling

  • 1 tablespoon olive oil
  • 1 large yellow onion (finely chopped)
  • 2 carrots carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 4 cloves garlic (minced)
  • 1.5 cups brown or green lentils (rinsed)
  • 4 cups vegetable broth (low sodium)
  • 15 oz diced tomatoes (undrained)
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • 1 cup fresh spinach (roughly chopped)
  • 0.5 cup chopped fresh parsley or cilantro (plus more for garnish)

Optional Topping

  • 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

Instructions 

  • Preheat oven to 400°F (200°C). Slice peppers, remove seeds, bake 15-20 mins until tender.
  • While peppers bake, sauté onion, carrots, and celery in olive oil for 8-10 mins. Add garlic and cook 1 min.
  • Add spices, toast for 30 seconds. Stir in lentils, broth, and tomatoes. Simmer 30-40 mins until thick.
  • Stir in spinach and parsley. Fill peppers with lentil mixture, top with cheese if desired.
  • Bake stuffed peppers at 400°F (200°C) for 15-20 mins until heated through and cheese melts. Garnish and serve.

Notes

Pre-baking the peppers ensures they are tender in the final dish.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Lentils