Colorful bell peppers stuffed with a savory blend of spiced lentils, grains, and herbs, then baked to tender perfection—a hearty and wholesome vegan main dish.
Author:Emma Harper
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baked
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
UnitsScale
4 large bell peppers (any color), tops removed and seeds discarded
3/4cup dry green or brown lentils, rinsed
1 small onion, finely chopped
2–3 cloves garlic, minced
1cup cooked grain (rice, quinoa, or bulgur)
2 tbsp tomato paste or 1/2 cup diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
2 tbsp chopped fresh parsley or cilantro
2 tbsp olive oil
Salt and black pepper to taste
1 1/2cups vegetable broth or water
Optional: pinch of red pepper flakes
Optional: 2 tbsp toasted pine nuts or walnuts for topping
Instructions
Heat 1 tbsp olive oil in a pot over medium heat. Sauté onions and garlic until soft, about 5 minutes.
Add lentils, cumin, coriander, paprika, salt, and pepper. Stir to coat.
Add broth (about 1.5 cups), bring to a simmer, and cook 15–20 minutes until lentils are tender but not mushy. Drain excess liquid if needed.
Preheat oven to 375°F (190°C). Stir cooked grains, tomato paste or diced tomatoes, chopped herbs, and optional red pepper flakes into lentils. Adjust seasoning.
Arrange bell peppers upright in a baking dish. Fill each pepper to the top with lentil mixture.
Pour a little water or broth into the dish bottom to help steam. Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes until peppers are tender and lightly browned on top.
Garnish with additional herbs and toasted nuts before serving.
Notes
Use pre-cooked grains to ensure even cooking.
Add tempeh, tofu, or chickpeas for extra protein.
Make it gluten-free by using quinoa or rice.
Drizzle with tahini or plant-based yogurt before serving for extra richness.
Leftovers freeze well—wrap individually for easy reheating.