Go Back
Stuffed peppers are an incredibly versatile and nutritious dish that has captured the hearts and palates of many home cooks and culinary enthusiasts alike. Their vibrant appearance and delightful combination of flavors make them a feast for the eyes and the taste buds. These delightful packets of goodness can be filled with various ingredients, but today we’re focusing on a healthful and colorful twist with our Colorful Lentil Delight Stuffed Peppers.

Stuffed Bell Peppers with Lentils

Discover the vibrant and nutritious world of Colorful Lentil Delight Stuffed Peppers with this easy-to-follow recipe. Not only do these stuffed peppers look fantastic on your dinner table, but they also pack a powerful nutrient punch with the inclusion of lentils, a fantastic source of plant-based protein. Explore the health benefits of lentils, tips for selecting the freshest bell peppers, and customizable filling ideas to make this dish your own. Perfect for weeknight dinners or impressing your guests!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup dry green or brown lentils, rinsed

2 cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

1 can (14.5 oz) diced tomatoes, drained

1 cup cooked rice (white, brown, or quinoa)

1/2 cup shredded cheese (optional, for topping)

Fresh parsley or cilantro for garnish

Instructions
 

Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

    Cook the Lentils: In a saucepan, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until tender. Drain any excess liquid if necessary.

      Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

        Mix the Filling: To the skillet, add the cooked lentils, diced tomatoes, cooked rice, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine and cook for another 5 minutes until everything is heated through.

          Stuff the Peppers: Carefully fill each bell pepper with the lentil mixture, packing it in gently. If desired, sprinkle shredded cheese on top of the stuffing.

            Bake: Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4