This Lentil Stuffed Peppers recipe is a flavorful, highly customizable, and a satisfying weeknight dinner. It's loaded with rice, lentils, vegetables, and spices. A freezer-friendly recipe, make ahead of time and enjoy your meal effortlessly.
Some recipes hold a special place in our hearts, and this lentil stuffed peppers recipe is one of them. I love how the lentils absorb the rich, savory sauce, while the spiced filling adds warmth. The bell peppers bring a subtle sweetness, making every bite flavorful and comforting.
These lentil stuffed peppers are delicious and look visually appealing, brightening any dinner table(like these eggplant stuffed peppers).
Plus, this recipe is freezer-friendly, making it perfect for busy days. You can prep the filling and the peppers beforehand, then simply assemble, bake, and enjoy when you're ready.
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Why You'll Love This Recipe
⭐️A quick and easy meal without the hassle.
⭐️Freezer and meal-prep friendly recipe.
⭐️Enjoy it as a whole meal or a side dish with meat;
Ingredients
- Lentils: Choose red, black, or French bean lentils and cook them according to the package instructions. I used the regular 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. Feel free to swap with cubanelle peppers for mild heat.
- The vegetables: Today, I'm making them with carrots, zucchini, and mushrooms. You can substitute with your favorite vegetables.
- 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 best flavor enhancer.
- Cheese: I have used pepper jack cheese; feel free to use cheddar cheese or your favorite.
How To Make Lentil Stuffed Peppers
- Preheat & Prep Peppers: Preheat the oven to 400°F. Cut the bell peppers in half, arrange them on a baking tray, and cut side up.
- Bake the Peppers: Place the tray on the center rack and bake for about 20 minutes until the peppers are tender but not burnt.
- Cool the Peppers: Remove the tray from the oven and let the peppers rest on the kitchen counter while you prepare the stuffing.
- Sauté the Aromatics: Add canola oil and minced garlic in a saucepan over medium heat. Stir until fragrant.
- Cook the Filling: Add chopped onions and sauté until soft. Then, toss in diced tomatoes (with liquid), cooked lentils, brown rice, grated carrot, crushed black pepper, and salt. Cook until the mixture thickens and the liquid evaporates.
- Stuff the Peppers: Scoop the lentil mixture and fill each baked bell pepper half generously.
- Bake Again: Sprinkle cheese on top and bake for another 20 minutes, or until the edges start to brown.
- Garnish & Serve: Remove from the oven, sprinkle with red pepper flakes and chopped cilantro, and enjoy!
♨️How To Adjust The Heat Level
- These lentil-stuffed peppers have a mild heat.
- This recipe calls for half a teaspoon of red pepper flakes, adding spice and flavor.
- You can adjust the red pepper flakes to suit your heat tolerance.
- Add more for extra spice, or mix in canned peppers or jalapeño slices for a deeper, more wholesome heat.
The Leftovers
- You can repurpose leftover stuffed peppers into a soup or salad.
- Store them in the refrigerator for up to four days or in the freezer for about three months.
- To use frozen peppers, place them in the fridge overnight to thaw or gently defrost them in the microwave.
- When reheating, you can pop them into the oven at 350°F for about 20 minutes or until heated through. If using a microwave, warm them for about two minutes, ensuring they are heated evenly.
Pro Tips For Best Results
Cook the rice and lentils with vegetable broth for more flavors.
FAQ
You can substitute cooked white rice with brown rice, quinoa, barley, or couscous.
For this lentil stuffed pepper, prepare the filling and the bell peppers up to 5 days before. Then, assemble and bake whenever you are ready.
You can customize this recipe by adding sausage and rice, Greek-style couscous, or quinoa for crunch. For a bold, flavorful twist, add curry powder to the filling.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Lentil Stuffed Peppers
Ingredients
- 3 bell peppers green/red/yellow
- 1 tablespoon olive oil
- 2 tablespoon garlic minced
- ½ cup yellow onion chopped
- 8 oz diced tomato canned/fresh
- 1 cup lentil cooked
- ½ cup brown rice cooked
- ½ cup veggies chopped carrots, zucchini, and mushroom
- 1 teaspoon whole black pepper crushed
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
- 1 cup cheese mozzerella/cheddar/pepper jack
- ½ teaspoon red pepper flakes
Instructions
Prepping the pepper for stuffing
- Preheat the oven for 400 degrees Farenheit.
- Cut the peppers into two halves. And arrange them in the tray facing up.
- Place them in the center rack and bake for about 20 minutes or until it is done without burns.
- Remove the tray from the over and place it over kitchen counter.
Make the stuffing
- Meanwhile, over medium heat, place a sauce pan. And add canola oil and minced garlic.
- Add chopped onion and saute until it becomes soft.
- Now toss diced tomatoes with its liquid, cooked lentil, brown rice, chopped veggies, crushed black pepper, and salt.
- Cook until all the ingredients combined together and the liquid evaporates. And set aside.
Fill and bake
- Now scoop the lentil mixture, and start stuffing inside the bell peppers.
- Sprinkle cheese over the top and bake for about 20 minutes or until the edges starts browning.
- Remove it from the oven, sprinkle red pepper flakes and chopped cilantro. And Enjoy!!
Notes
- Heat Level: The recipe includes red pepper flakes for mild heat. Increase or decrease the amount or add jalapeños for extra spice.
- Make-Ahead & Freezer-Friendly: Prepare the filling and peppers up to 5 days in advance. Store in the fridge or freeze for up to 3 months.
- Storage & Reheating: You can refrigerate leftovers for up to 4 days. To reheat, bake at 350°F for 20 minutes or microwave for 2 minutes until heated.
- Serving Ideas: Enjoy as a standalone meal or pair with a salad, garlic bread, quinoa, or grilled meat for a hearty dish.
Ieva says
Made these peppers a few times now and they are absolutely delicious! Very filling and perfect to freeze for a later day! A Wonderful recipe, thanks!
pepperbowl says
Great to hear! Thank you Ieva!
Sisley White - Sew White says
I love stuffed peppers. I always think they look small but then end up being completely stuffed myself. Love it.
pepperbowl says
Yay! Thanks Sisley White - Sew White!
Natalie says
Great stuffed peppers recipe Suja! I loved the taste and how simple and healthy it is, thanks!
pepperbowl says
I’m so happy that it was a hit, Natalie!
Anonymous says
Fabulous! This recipe will be on my favorite recipes list! Thank you!
Sujatha Muralidhar says
Thank you and its our family's favorite too!
Kathy V says
Many recipes say "the best" whatever it is...BUT THIS!! THIS is the best lentil stuffed pepper recipe just as it is. Love it!!
Sujatha Muralidhar says
Aww, thank you. And very happy you like this recipe Kathy. And this stuffed pepper is one our favorite too! Happy Cooking!