Lentil Stuffed Peppers

Lentil Stuffed Peppers is a flavorful and satisfying meal! Packed with lentils, rice, and veggies, also an effortless freezer-friendly recipe!

Course Dinner, Side Dish

Cuisine American

Prep Time 30

Cook Time 10

Baking time 25

Servings people

Calories 310kcal

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.

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.

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!!

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.