Lentil Stuffed Peppers
Hearty bell peppers packed with a savory lentil and rice filling, baked until tender and lightly charred. A comforting vegetarian main dish that delivers all the satisfaction of classic stuffed peppers with wholesome plant-based protein.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the peppers.
1.Preheat oven to 375°F (190°C).2.Slice the tops off each bell pepper and remove the seeds and membranes.3.Arrange peppers upright in a 9x13 inch baking dish. - boil · ~20 min
Cook the lentils.
In a medium saucepan, combine brown lentils with 2 cups water. Bring to a boil, then reduce heat and simmer until just tender but still holding their shape, about 18 to 20 minutes. Drain any excess water and set aside.
TIPSlightly undercook the lentils — they will finish softening in the oven. - boil · ~40 min
Cook the brown rice.
In a separate saucepan, cook the brown rice according to package directions until tender. Fluff with a fork and set aside.
- saute · ~9 min
Sauté the aromatics and vegetables.
1.Heat olive oil in a large skillet over medium heat.2.Add diced onion, celery, and carrot. Cook until softened, about 5 minutes.3.Stir in minced garlic and cook until fragrant, about 30 seconds.4.Add diced tomato and tomato paste. Cook, stirring, until tomato softens, about 3 minutes. - mix · ~3 min
Season and combine the filling.
1.Add the cooked lentils and brown rice to the skillet.2.Sprinkle in oregano, smoked paprika, cumin powder, salt, and black pepper.3.Stir everything together until well combined and heated through, about 3 minutes. - assemble · ~5 min
Stuff the peppers.
Spoon the lentil-rice filling generously into each bell pepper, pressing down gently to pack the filling. Mound the filling slightly above the rim.
- bake · ~30 min
Cover and bake the peppers.
Cover the baking dish with foil and bake for 20 minutes. Remove foil, sprinkle shredded cheddar cheese over the tops if using, and bake uncovered until peppers are tender and slightly charred at the edges, about 10 more minutes.
TIPThe peppers should be fork-tender but still hold their shape. - garnish · ~5 min
Garnish and serve.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice a thin sliver off the bottom of each pepper so they stand upright without tipping.
- 2Parcook the peppers in boiling water for 2 minutes to reduce baking time if short on time.
- 3Use a small spoon or melon baller to remove membranes cleanly without cracking the pepper.
- 4Let stuffed peppers rest 5 minutes before serving to set the filling and prevent sogginess.
- 5For a smoky char, finish under the broiler for 1–2 minutes after baking uncovered.
- 6Leftover filling freezes beautifully – stuff extra peppers or use as a burrito filling.
Adapt it for your goals.
Spicy Southwest
Add 1 minced chipotle pepper in adobo and 1/2 cup corn kernels to the filling for smoky heat and sweetness. Replace cheddar with pepper jack cheese.
MediterraneanMediterranean
Swap brown rice for cooked quinoa, replace oregano with dried mint and allspice, and top with crumbled feta and chopped Kalamata olives.
VeganVegan
Omit the cheddar cheese or use a vegan shred. The filling is already plant-based – add a tablespoon of nutritional yeast for a cheesy flavor.
High ProteinHigh-Protein
Mix in 1/2 cup of crumbled firm tofu or cooked ground turkey (if not vegetarian) to boost the protein content further for a post-workout meal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lentils and brown rice combine to provide a complete protein profile, supporting muscle repair and satiety without meat.
High in Dietary Fiber
Lentils, brown rice, and bell peppers supply soluble and insoluble fiber that aids digestion and helps maintain steady blood sugar levels.
Packed with Vitamins A and C
Bell peppers, carrots, and tomatoes deliver a hefty dose of vitamin C (for immunity) and vitamin A (for eye health and skin).
Low in Saturated Fat
This recipe uses a modest amount of olive oil and optional cheese, keeping saturated fat minimal while preserving flavor.
Frequently asked questions
Yes, use about 1.5 cups cooked lentils. Rinse canned lentils and skip the boiling step – just stir them into the filling directly.
