Lentil Stuffed Peppers Delight

These lentil stuffed peppers are my dependable go-to for a satisfying yet light dinner with bold flavors and plenty of nourishment in every bite. The recipe transforms simple pantry ingredients into a dish that is both colorful and wholesome with fragrant Mediterranean herbs and a smoky hint that will leave you craving more.

I first created this for a veggie-loving friend’s birthday dinner and now it is a family favorite for busy weeknights or when I need to impress potluck guests.

Ingredients

• Bell peppers: Choose large firm peppers in any color for the best shape and sweetness
• Olive oil: Opt for extra virgin to sauté the base for flavor
• Onion: Finely diced yellow or white onion brings foundational sweetness
• Garlic: Freshly minced for aromatic depth
• Carrot: Shredded or diced for moisture and a gentle sweet pop
• Celery: Adds savory contrast and a little crunch to the filling
• Brown or green lentils: Rinsed well these lend the hearty bite that makes the filling substantial
• Vegetable broth: Low sodium keeps the flavors balanced while cooking lentils
• Diced tomatoes: Undrained for juicy tang and moisture
• Dried oregano: A Mediterranean classic herb for earthy tones
• Dried basil: Bright and aromatic to layer with oregano
• Smoked paprika: Gives just the right hint of smokiness
• Red pepper flakes: Bring gentle heat especially if you like a touch of spice
• Salt and black pepper: Season to taste to build layers of flavor
• Fresh parsley: Brings vibrancy and color split between the filling and as a garnish
• Breadcrumbs: Optional topping for a crowd-pleasing crispy finish
• Nutritional yeast or vegan parmesan: Optional if you crave that cheesy finish

Step-by-Step Instructions

Prep the Peppers:

Carefully cut the tops off each bell pepper and scoop out seeds and membranes leaving the bases intact so they stand upright. Rinse and dry then lightly rub inside with olive oil to help them soften while baking

Sauté the Base:

In a large skillet heat olive oil over medium. Add diced onion carrot and celery sautéing for 6 to 8 minutes until translucent and soft this slow build creates the foundation of flavor

Add Garlic and Spices:

Stir in the minced garlic dried oregano dried basil smoked paprika and optional red pepper flakes. Sauté for 1 more minute until fragrant making sure the garlic does not brown

Cook Lentils with Tomato:

Pour in the rinsed lentils diced tomatoes and vegetable broth. Stir together and raise heat to bring to a gentle boil then lower and cover simmering for about 25 minutes until lentils are tender and most liquid is absorbed check and stir occasionally

Assemble the Peppers:

Preheat your oven to 375 degrees Fahrenheit. Scoop lentil filling generously into each pepper press gently to fill all spaces leaving a little mound on top. Place stuffed peppers upright in a snug baking dish

Add Toppings and Bake:

Sprinkle with breadcrumbs and nutritional yeast or vegan parmesan if using. Cover loosely with foil. Bake for 30 minutes then uncover and bake another 10 to 15 minutes until peppers are fork-tender and tops are golden

Garnish and Serve:

Let the peppers cool for a few minutes then scatter with fresh parsley before serving

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I absolutely love using yellow peppers for extra sweetness and their bright sunny look. Once my youngest accidentally grabbed a tiny red pepper meant for garnish and exclaimed it tasted like candy—moments like that are why food memories endure.

Storage Tips

Leftovers keep well for up to four days in an airtight container in the fridge. If you want to freeze cooked peppers let them cool completely first then wrap tightly and store for up to three months. To reheat cover and bake in the oven so the tops stay crisp or microwave on medium if in a hurry.

Ingredient Substitutions

Red peppers are classic but any color bell pepper works. For the filling swap in green or French lentils for a firmer bite. If you do not have nutritional yeast vegan mozzarella shreds work for cheesy flavor. Add spinach mushrooms or chopped kale for more veggie goodness if desired.

Serving Suggestions

These stuffed peppers pair beautifully with a simple green salad crusty bread or herby quinoa on the side. Serve hot or at room temp for picnics and they are fantastic with a spoonful of salsa or dollop of tangy vegan yogurt.

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A Bit of History

Stuffed vegetables are a tradition in Mediterranean cooking where peppers or tomatoes are filled with seasoned grains or protein. Lentils were my modern twist on the Greek and Turkish classics making the dish heartier and suitable for every eater at my table.

Common Recipe Questions

→ Can I use different colored bell peppers?

Absolutely! Red, yellow, and orange peppers add sweetness, while green brings a more savory note. Any firm pepper works well.

→ How can I add extra protein?

Mix in cooked quinoa or top with extra lentils for a protein boost, or sprinkle with vegan cheese alternatives.

→ Is the filling gluten-free?

The core filling is naturally gluten-free. For a crisp topping, use gluten-free breadcrumbs if desired.

→ What can I substitute for nutritional yeast?

Try vegan parmesan or omit for a lighter version. Dairy cheese works for non-vegan options if preferred.

→ How do I prevent soggy peppers?

Bake until just fork-tender. Drain excess liquid from the filling before stuffing to avoid waterlogged peppers.