Lentil Stuffed Peppers
Brighten up your dinner table with these hearty Lentil Stuffed Peppers, a perfect blend of wholesome plant-based ingredients and bold, warm flavors. Vibrant bell peppers are filled to the brim with a savory mixture of protein-packed lentils, fluffy rice or quinoa, and a rich tomato-based sauce, all seasoned with aromatic cumin and smoky paprika. Topped with optional shredded cheese for a melty finish or left vegan for a lighter touch, this dish offers a versatile and satisfying option for any meal. With its colorful presentation and comforting texture, these stuffed peppers are not just a feast for the palate but also a centerpiece-worthy addition to your menu. Ready in just an hour, this easy yet impressive recipe makes a fantastic weeknight dinner or meal prep solution. Whether you're following a vegetarian lifestyle or simply looking to add more plant-powered dishes to your repertoire, Lentil Stuffed Peppers are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large Bell peppers
- 2 cups Cooked lentils
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 cup Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Cooked rice or quinoa
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Chopped parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the cooked lentils, diced tomatoes, tomato paste, cooked rice or quinoa, cumin, smoked paprika, salt, and black pepper. Mix well and cook for 4-5 minutes until heated through. Remove from heat and stir in the chopped parsley.
Place the bell peppers upright in a baking dish. If they don’t stand up on their own, you can carefully trim a small slice off the bottom to create a flat surface.
Stuff each pepper generously with the lentil mixture, pressing it down gently to fill all the spaces. If desired, sprinkle shredded cheese on top of the filling.
Place the reserved tops back on the peppers as lids, or leave them off if using shredded cheese.
Add about 1/4 cup of water to the bottom of the baking dish to help steam the peppers during baking.
Cover the dish with aluminum foil and bake 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 from the oven and let the peppers cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 48.1 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 684 mg | 53% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4187 mg | 89% | |
*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.
