This Lentil stuffed peppers recipe is a highly flexible, filling dish. Loaded with rice, lentils, and vegetables, it is a wholesome meal. 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 pepper can range from mild bell pepper to hot habanero. We keep other hot chili pepper varieties as a reserve for making a day a celebration.
Why Lentil stuffed peppers?
- It's easier than you think.
- Make a regular meal a special one.
- It looks adorable at the dinner table. Besides, it is a center of attraction on the 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 other pepper recipes
- Banana pepper sauce
- Jalapeno pinwheel
- Jalapeno simple syrup
- Cilantro jalapeno hummus
- Spicy mango sauce
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. I used brown rice for its nutty flavors, which gives a crunchy bite to the lentil stuffed pepper. Substitute white rice, quinoa, or couscous when considering brown rice alternatives.
Bell peppers. Red, green, and yellow all work well. Choosing different colors would make it look appealing and pleasing.
Here, I have opted to make it with green and yellow peppers. I preferred cutting lengthwise for its outer shape and easy for the stuffing to get baked. 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.
Roasting the peppers. Preheat the oven to 400 degrees Fahrenheit. Cut the pepper 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.
Make the filling for lentil stuffed peppers
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. Cautious, as too much stirring can break down the texture of 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. And broil until the cheese melts down- it took 5 minutes for mine.
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.
- Cook the rice and lentils with vegetable broth for more flavors.
- Cook lentils and rice in advance to cut down the preparation time. 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.
Some good side dishes to serve with
- Potato and fresh salad are the best to accompany peppers.
- Cucumber mango salad
- Greek yogurt-cucumber salad
- Fresco salad
- Mashed chickpea salad
- 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.
A freezer-friendly recipe, and also a meal prep food.
Store the leftovers in the refrigerator for up to 3 days. When frozen, it stays good for 2 months.
To Reheat. Thaw in the refrigerator overnight and pop them over at 400 degrees Fahrenheit until warm.
This stuffed lentil pepper recipe is fabulous for its adaptability. Customize to choose your ingredients, to give an idea. The following are my personal favorites.
- Old fashion- sausage and crunchy rice. Nothing can beat this alternative. Add in sausage crumbles, which give an excellent texture.
- Couscous stuffed peppers with a Greek-inspired ingredient. Replace the rice with couscous.
- Quinoa. Another popular ingredient to swap rice in here. 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.
Yes, usually, you can cover canned diced tomato with spaghetti sauce in the same proportion. But the taste and the sourness differ from brand to brand. So, I advise you to add ½ quantity first and add them later according to the taste.
I would say tomato sauce is a must. However, you may substitute it with marinara sauce or fresh crushed tomato.
Other appetizer recipes you may like
- Indian Brussel sprouts
- Crispy baked eggplant
- Biscuits with pancake mix
- Indian cauliflower fry
- Spicy appetizer recipes
Printable recipe card
Lentil stuffed peppers
- 3 bell peppers green/red/yellow
- 1 tablespoon olive oil
- 2 tablespoon garlic minced
- ½ cup yellow onion chopped
- 8 oz diced tomaco canned/fresh
- 1 cup lentil cooked
- ½ cup brown rice cooked
- ½ cup carrot grated
- 1 teaspoon whole black pepper crushed
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
- 1 cup cheese mozzerella/cheddar
- ½ teaspoon red pepper flakes
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, grated carrot, 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!!