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Stuffed Bell Peppers with Spiced Lentils

Stuffed Bell Peppers with Spiced Lentils

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Colorful bell peppers filled with a fragrant mixture of spiced lentils, herbs, and grains, baked until tender—a hearty vegan main dish that’s nutritious, filling, and packed with flavor.

Why You’ll Love This Recipe

These stuffed peppers are a balanced, plant-powered meal featuring protein-rich lentils and wholesome grains, seasoned with aromatic spices. Easy to make ahead, visually appealing, and satisfying for vegans and meat-lovers alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • large bell peppers (any color), tops removed and seeds discarded
  • dry lentils (green or brown), rinsed
  • onion, finely chopped
  • garlic, minced
  • cooked grain (rice, quinoa, or bulgur)
  • tomato paste or diced tomatoes
  • ground cumin, coriander, smoked paprika
  • fresh parsley or cilantro, chopped
  • olive oil
  • salt and black pepper
  • vegetable broth or water
  • optional: crushed red pepper flakes, toasted pine nuts or walnuts for topping

directions

  1. Pre-cook lentils: In a pot, warm olive oil over medium heat. Sauté onions and garlic until soft. Add lentils, spices, salt, and pepper; stir to coat. Add broth (about twice lentils’ volume), bring to a simmer, then cook 15–20 minutes until lentils are tender but not mushy.
  2. Mix filling: Stir in cooked grain, tomato paste or diced tomatoes, chopped herbs, and optional red pepper flakes. Adjust seasoning.
  3. Prep peppers: Preheat oven to 375 °F (190 °C). Arrange peppers upright in a baking dish.
  4. Stuff peppers: Spoon lentil-grain mixture into each pepper, filling to the top.
  5. Bake: Pour a little broth or water into the dish to help the peppers steam. Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until peppers are tender and tops slightly browned.
  6. Serve: Garnish with additional herbs and toasted nuts for crunch.

Servings and timing

  • Servings: Serves 4 (1 pepper each)
  • Prep time: ~15 minutes (plus grain and lentil cook time)
  • Cook time: ~35 minutes
  • Total time: ~50 minutes

Variations

  • Cheesy twist: Top with shredded cheese or vegan cheese in the last 5 minutes of baking.
  • Sauce it up: Drizzle with tomato sauce, tahini, or drizzle with plant-based yogurt.
  • Grain-free: Omit grain and use extra lentils, or substitute with cauliflower rice.
  • Protein boost: Add cooked crumbled tempeh, tofu, or chickpeas to the filling.

storage/reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze individually wrapped peppers for up to 2 months.
  • Reheating: Reheat from chilled in a 350 °F oven for 15–20 minutes or microwave until heated through.

FAQs

1. Can I use red lentils?

Red lentils work but cook faster and may become mushy; reduce cooking time to about 10–12 minutes.

2. Do I need to pre-cook grains?

Yes—cook rice, quinoa, or bulgur before mixing, as uncooked grains won’t finish in the baking time.

3. Can I make this gluten-free?

Absolutely—use gluten-free grains like rice or quinoa and confirm all ingredients are gluten-free.

4. Can I make these ahead?

Yes—stuff peppers and chill; bake just before serving. You can also prepare filling ahead.

5. What spices can I use instead?

Try curry powder, garam masala, or chili powder for different flavor profiles.

6. How do I prevent soggy peppers?

Avoid overfilling and don’t add too much liquid in the baking dish.

7. Are these vegan?

Yes—this lentil and grain version is completely plant-based.

8. Can I double this recipe?

Yes—use a larger baking dish or cook in batches; adjust timing slightly if peppers are crowded.

9. What sides pair well?

Serve with salad, crusty bread, roasted veggies, or a refreshing cucumber-yogurt dip.

10. Can I toast nuts in the oven?

Yes—bake at 350 °F for 5–8 minutes, stirring halfway, until lightly browned and fragrant.

Conclusion

Stuffed Bell Peppers with Spiced Lentils are a vibrant, healthful meal that’s flavorful, wholesome, and adaptable. They’re perfect for meal prep, family dinners, or impressive vegetarian feasts. Enjoy their comforting warmth and satisfying texture—whether fresh from the oven or reheated later.

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Stuffed Bell Peppers with Spiced Lentils

Stuffed Bell Peppers with Spiced Lentils

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30–40 minutes
  • Total Time: 50–60 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Simmered
  • Cuisine: Lebanese
  • Diet: Halal
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Description

Tender zucchini stuffed with spiced rice and meat, simmered until soft, and topped with a tangy yogurt-garlic sauce—a beloved Lebanese comfort dish that’s both elegant and satisfying.

Ingredients

Units Scale
  • 8–10 small zucchini (kousa), hollowed
  • 1/2 lb ground lamb or beef
  • 1/2 cup long-grain rice, soaked and drained
  • 1 small onion, very finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1/2 tsp ground allspice
  • 2 tbsp chopped fresh mint or parsley
  • 2 cups plain yogurt (whole milk or Greek-style)
  • 2 garlic cloves, finely minced or pressed (for sauce)
  • 1 tsp cornstarch (optional, for thickening sauce)
  • 1–1.5 cups water or broth
  • 1 tbsp lemon juice (optional)

Instructions

  1. Use a corer or small spoon to hollow zucchini into 2–3 inch tubes. Reserve the flesh for another use if desired.
  2. Mix ground meat, soaked rice, onion, garlic, tomato paste, allspice, salt, pepper, mint or parsley, and a splash of olive oil in a bowl.
  3. Stuff each zucchini gently, leaving about 1/4 inch at the top to allow for rice expansion.
  4. Place stuffed zucchini snugly upright or sideways in a large pot.
  5. Pour enough water or broth to come halfway up the zucchini. Bring to a simmer, cover, and cook on low for 30–40 minutes until tender.
  6. Meanwhile, whisk yogurt with garlic, optional cornstarch, salt, and lemon juice. Temper by adding a few spoonfuls of the hot cooking liquid, whisking constantly.
  7. Warm yogurt sauce gently over low heat until thickened slightly, without boiling.
  8. Serve zucchini on a platter, spoon yogurt sauce over, and garnish with chopped herbs. Serve warm or at room temperature.

Notes

  • Don’t overfill zucchini to avoid spillage as rice expands.
  • For vegetarian version, omit meat and double the herbs and spices in rice mix.
  • Yogurt sauce can be made ahead and rewarmed gently before serving.
  • Pairs well with Arabic salad, baba ganoush, or flatbread.
  • Use regular zucchini if kousa is unavailable—just keep size manageable for stuffing.

Nutrition

  • Serving Size: 2 stuffed zucchini with sauce
  • Calories: 340
  • Sugar: 4g
  • Sodium: 430mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 55mg

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