Description
Lentil stuffed peppers are a hearty and nutritious plant-based dish filled with tender lentils, vegetables, and warm spices. This colorful and satisfying meal is perfect for a wholesome dinner or meal prep.
Ingredients
- 4 large bell peppers (any color)
- 1 cup dry brown or green lentils
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 cup cooked rice
- 1 can (400 g) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds. Lightly brush them with olive oil and place in a baking dish.
- In a saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain excess liquid.
- Heat olive oil in a pan over medium heat and sauté the onion for 3–4 minutes until soft.
- Add garlic and carrot and cook for another 2–3 minutes.
- Stir in cooked lentils, rice, diced tomatoes, cumin, paprika, salt, pepper, oregano, and chili flakes. Mix well and cook for 5 minutes.
- Remove from heat and stir in fresh parsley.
- Fill each pepper with the lentil mixture and place the tops back on.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese on top if using, and bake uncovered for another 10–15 minutes.
- Serve warm.
Notes
- Use canned lentils (about 2 cups, drained) to save time and skip the cooking step.
- Swap rice with quinoa, bulgur, or couscous for variation.
- Add vegetables like spinach or zucchini for extra nutrition.
- Omit cheese or use plant-based cheese for a vegan option.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 10 mg
