Lentil Stuffed Bell Peppers
Elevate your weeknight dinner with these hearty and flavor-packed Lentil Stuffed Bell Peppers—a wholesome, plant-based meal that’s as vibrant as it is satisfying. Juicy bell peppers are generously filled with a savory medley of protein-rich lentils, fluffy rice, and aromatic spices like cumin and paprika, all bound together with zesty tomato sauce and fresh parsley. A sprinkle of shredded cheese (or vegan alternative) adds a luscious finishing touch before baking to tender perfection in a cozy broth bath. Ready in just an hour, this easy-to-make recipe is perfect for meal prep and can be customized with your favorite grains or spices. Serve these stuffed peppers as a colorful main course that’s packed with nutrition and bursting with flavor!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 cups Cooked lentils
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 1 cup Cooked rice (white or brown)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Shredded mozzarella or vegan cheese (optional)
- 0.5 cup Water or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Stir in the cooked lentils, tomato sauce, and cooked rice. Add ground cumin, paprika, salt, and black pepper. Mix well and cook for an additional 3-4 minutes to combine the flavors.
Remove the skillet from heat and stir in the chopped fresh parsley.
Stuff each bell pepper generously with the lentil mixture, pressing down gently to pack the filling.
Place the stuffed peppers upright in a baking dish. If desired, sprinkle a small amount of shredded mozzarella or vegan cheese on top of each pepper.
Pour water or vegetable broth into the bottom of the baking dish to prevent the peppers from sticking and to create a moist cooking environment.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
Remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
