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

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.
Mix filling: Stir in cooked grain, tomato paste or diced tomatoes, chopped herbs, and optional red pepper flakes. Adjust seasoning.
Prep peppers: Preheat oven to 375 °F (190 °C). Arrange peppers upright in a baking dish.
Stuff peppers: Spoon lentil-grain mixture into each pepper, filling to the top.
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.
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.