Difficulty: Medium | Serves: 4
Take your dinner to the next level with Stuffed Bell Peppers with Lentil Filling, a hearty and nutritious dish packed with plant-based protein, fresh vegetables, and bold seasonings.
These colorful bell peppers are roasted to perfection and filled with a savory lentil mixture, making them a perfect main course or side dish.
Ingredients For Stuffed Bell Peppers with Lentil Filling
For the Bell Peppers:
4 large bell peppers (any color), tops cut off and seeds removed
For the Filling:
1 cup cooked lentils
1/2 cup cooked quinoa or rice
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, grated
1/2 cup diced tomatoes (fresh or canned)
1 teaspoon
smoked paprika
1 teaspoon
cumin powder
1/2 teaspoon
chili powder (optional)
Salt and pepper to taste
2 tablespoons
olive oil
For Garnish:
Fresh parsley, chopped
A sprinkle of shredded cheese (optional)
Cooking Steps For Stuffed Bell Peppers with Lentil Filling
Preheat the Oven
Preheat your oven to 375°F (190°C).Prepare the Filling
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft.
Stir in garlic, grated carrot, diced tomatoes, smoked paprika, cumin, and chili powder. Cook for 3-4 minutes.
Add the cooked lentils and quinoa (or rice) to the skillet. Mix well and season with salt and pepper.
Simmer for 5 minutes.
Stuff the Peppers
Place the hollowed-out bell peppers in a baking dish. Fill each pepper generously with the lentil mixture.
Bake the Peppers
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese (if using), and bake for an additional 10 minutes until the peppers are tender and slightly charred.Garnish and Serve
Garnish the stuffed peppers with fresh parsley and serve hot. Enjoy as a main dish or pair with a side salad.“Colorful, hearty, and bursting with flavor!
Stuffed Bell Peppers with Lentil Filling are the perfect way to enjoy a wholesome, plant-based meal. Who’s ready to dig in?”
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