Lentil Stuffed Peppers

This Lentil stuffed peppers recipe is a highly flexible, filling dish. It is a wholesome meal loaded with rice, lentils, and vegetables. A freezer-friendly recipe, make ahead of time and enjoy your meal effortlessly.

Lentil is a protein-rich, light, and pantry staple. And it converts this simple recipe magically to a fabulous one with its crunchy texture.

Plus, this vegetarian stuffed pepper recipe has room to convert to add in meat.

You know each of us has our favorite food and vegetables. Our family's peppers range from mild bell peppers to hot habanero. We reserve other hot chili pepper varieties to make a day a celebration.

Why You'll Love This Lentil Stuffed Peppers Recipe?

• It's easier than you think.
• Make a regular meal a special one.
• It looks adorable at the dinner table and is a center of attraction on party day.
• It's great to store the leftovers. Also, it can be an addition to make soup.
• Are you a more organized person planning your meal ahead of a week? You have to bookmark this recipe.
• It's a good relief when you think of having meatless days.
• Bell pepper is a good source of vitamins C and A, antioxidants, and anti-inflammatory properties.
• Finally, this lentil stuffed pepper is delicious; you never want to miss it.

If You Are Searching For Other Pepper Recipes

• Banana pepper sauce
• Jalapeno simple syrup
• Spicy mango sauce

The Ingredients

• Lentils. You may use any red, black, or French bean lentil. But make sure you cook them according to the package instructions. I used the basic lentil and cooked it for 9 minutes in the instant pot with a quarter teaspoon of salt.
• Rice. Gives the lentil-stuffed pepper a crunchy bite.
• Bell peppers. Red, green, and yellow all work well. Choosing different colors would make it look more appealing.
• Here, I have opted to make it with green and yellow peppers. I preferred cutting them lengthwise for their outer shape and ease of baking the stuffing. Swap with cubanelle peppers for mild heat.
• The vegetables. Zucchini, mushrooms, eggplants, squash, pumpkin, and carrots are a great choice. Today, I'm making with the carrot.
• Onion. Yellow onion is the best for its sweetness.
• Tomato. I have used canned diced tomatoes; fresh tomatoes are also perfect.
• Olives. Add them as roughly chopped.
• Garlic. A must in my kitchen for it brings to the food.
• Cheese. I have used pepper jack cheese; feel free to use your favorite.

How To Make Lentil Stuffed Peppers?

Cooking the rice. Cook the rice and lentils as per the directions on the package. I cooked brown rice in an Instant Pot for 20 minutes, allowing it to release the pressure naturally.

For the lentils, I cooked in an Instant Pot for 9 minutes and waited 12 minutes to release the steam.

Roast the peppers. Preheat the oven to 400 degrees Fahrenheit. Cut the peppers lengthwise and arrange them in a tray facing up. Drizzle vegetable oil.

Place the tray in the center rack and roast for 20 minutes or until it develops a blister on its skin. Remove it from the oven and set to cool down.

Seasoning. Place a pan over medium heat; add vegetable oil and minced garlic. Stir for a few seconds until garlic is aromatic.

Add the onion. Add minced onion and carrot, and stir until it becomes soft and transparent.

Stir in tomato. Add in diced tomato, salt, and pepper.

Add rice and lentils. Combine cooked rice and lentils. Cook for 5 minutes at medium heat, stirring occasionally. Be cautious, as too much stirring can break down the texture of the lentils.

Start stuffing. Fill the roasted peppers with this lentil mixture. Sprinkle shredded cheese.

Broil. Set the oven to broil mode, and place these stuffed peppers on the top rack. Broil until the cheese melts—mine took 5 minutes.

Garnish. Remove from the oven and garnish with fresh herbs and roasted red pepper flakes.

Enjoy. Serve lentil stuffed pepper as a side or main dish.

Recipe Tips And Tricks

• Cook the rice and lentils with vegetable broth for more flavors.
• To cut down on preparation time, cook lentils and rice in advance. I cook lentils in a large batch and freeze them later.
• Cut peppers diagonally to serve like dinner in the pepper cups.
• The pepper size varies, which also affects the quantity of the stuffing. Adjust the amount of rice plus or minus 10% according to the requirement.
• Toss chopped olives for intense flavors.

Side Dishes To Serve With

• Potato and fresh salad are the best to accompany peppers.
• Cucumber mango salad
• Greek yogurt-cucumber salad
• Fresco salad

Make-ahead Tips

• For this lentil stuffed pepper, make the lentils and rice beforehand a week before. And store them in a freezer or refrigerator. Toss with other ingredients when needed.
• Or make the entire stuffing and bake at the final moment.
• Or make the complete lentil stuffed pepper and reheat just before eating.

Variations

This stuffed lentil pepper recipe is fabulous for its adaptability. To give an idea, customize by choosing your ingredients. The following are my personal favorites.

• Old-fashioned sausage and crunchy rice. Nothing can beat this alternative. Sausage crumbles add an excellent texture.
• Couscous stuffed peppers with a Greek-inspired ingredient. Replace the rice with couscous.
• Quinoa is another popular ingredient for which rice is swapped. Make this lentil stuffed with quinoa, and you will like all its crunch.
• Curried. Stir in some curry powder for a rich flavor and taste.

Frequently Asked Questions

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