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Lentil Stuffed Peppers Recipe

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 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)
  • Salt and freshly ground black pepper to taste

For the Lentil Filling

  • 1 tablespoon olive oil
  • 1 large yellow onion (finely chopped)
  • 2 carrots finely chopped carrots
  • 2 celery stalks finely chopped celery
  • 4 cloves garlic (minced)
  • 1.5 cups brown or green lentils (rinsed)
  • 4 cups vegetable broth (low sodium)
  • 1 15-ounce can 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, and bake cut-side up for 15-20 minutes.
  • While peppers pre-bake, sauté chopped onion, carrots, and celery in olive oil until softened. Add garlic and cook briefly.
  • Add spices, then stir in lentils, broth, and tomatoes. Simmer until lentils are tender, about 30-40 minutes.
  • Stir in spinach and parsley, then fill baked peppers with the lentil mixture. Top with cheese if desired.
  • Bake stuffed peppers at 400°F (200°C) for another 15-20 minutes until heated through and cheese is melted. Garnish and serve.

Notes

For extra flavor, roast the peppers slightly longer for a charred effect or add hot sauce for more heat.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Lentils