Mediterranean Lentil Stuffed Peppers

Name: Mediterranean Lentil Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked green or brown lentils; 1 small onion, diced; 2 cloves garlic, minced; 1 cup diced tomatoes (canned or fresh); 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup crumbled feta cheese (optional); Fresh parsley for garnish

Highlighted under: Cultural Cooking

I absolutely love preparing Mediterranean Lentil Stuffed Peppers at home. They are not only easy to make, but they also deliver vibrant flavors and a wholesome nutritional punch. Stuffed with hearty lentils, fresh vegetables, and aromatic spices, these peppers are a fantastic choice for a healthy meal. I often make them in batches because they reheat beautifully and make for great lunch or dinner options during the week. Not to mention, they can be customized with your favorite ingredients, making them a versatile dish.

Created by

Arden Whitlock

Last updated on 2026-01-19T21:13:35.023Z

When I first stumbled upon the idea of stuffing peppers with lentils, I was intrigued by the combination of flavors and textures. I experimented with various spices and ingredients until I found the perfect blend that truly captures the essence of Mediterranean cuisine. The earthy lentils paired with the sweet roasted peppers create a dish that is not only comforting but also exciting to the palate.

One tip I've learned along the way is to pre-cook the lentils just until tender but not mushy. This ensures they hold their shape and texture in the stuffing, allowing each bite to deliver a satisfying crunch along with the softer elements of the dish. It has truly become a family favorite!

Why You Will Love This Recipe
Nutritious and packed with protein from lentils
Vibrant flavors from fresh Mediterranean ingredients
Versatile recipe that you can customize to your taste

Preparing the Bell Peppers

When preparing the bell peppers, opt for vibrant colors like red, yellow, or orange for a more visually appealing dish. After cutting the tops off, consider saving them to chop into the filling for added flavor. When drizzling olive oil inside, ensure it lightly coats the walls, which helps to enhance the roasting process, yielding tender and slightly caramelized edges.

It's also essential to coat the interior with salt, as this not only seasons the peppers but also draws out extra moisture during baking. This prevents sogginess and allows the peppers to hold their structure while the filling cooks, resulting in a perfectly balanced texture that contrasts nicely with the tender lentils.

Cooking the Filling

Sautéing the onions and garlic until they turn translucent is crucial; this step releases their essential aromatic oils, enhancing the overall flavor profile. You should be able to smell the savory notes after about 5 minutes on medium heat. If you notice them browning too quickly, reduce the heat to ensure they soften without burning.

After adding your tomatoes and lentils, keep an eye on the mixture. If it appears too dry, you can add a splash of vegetable broth. This moisture can help create a deliciously cohesive filling without compromising the pepper's integrity. Simmering for an additional 5–7 minutes allows the spices to infuse into the lentils, developing a robust and well-rounded flavor.

Ingredients

Ingredients for Mediterranean Lentil Stuffed Peppers

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked green or brown lentils
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup crumbled feta cheese (optional)
Fresh parsley for garnish

Feel free to add any additional vegetables or spices you like

Instructions

Cooking Instructions

Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle the insides with a little olive oil and sprinkle with salt. Place them in a baking dish and set aside.

Cook the Filling

In a pan, heat olive oil over medium heat. Sauté diced onions and garlic until translucent, about 5 minutes. Add the diced tomatoes, cooked lentils, oregano, cumin, salt, and pepper. Cook for another 5–7 minutes, allowing the flavors to meld together.

Stuff the Peppers

Remove the filling from the heat and stir in the crumbled feta cheese if using. Carefully fill each bell pepper with the lentil mixture, pressing down slightly to pack the filling.

Bake the Peppers

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5–10 minutes to slightly brown the tops.

Serve

Once done, let the peppers cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your colorful Mediterranean dish!

These stuffed peppers are wonderful served warm or at room temperature.

Pro Tips

Try adding olives or artichokes to the filling for an extra Mediterranean twist.

Storing and Reheating

If you've made a big batch of Mediterranean Lentil Stuffed Peppers, you'll be glad to know they store well in the refrigerator for up to 4 days. To store, simply place them in an airtight container, making sure to separate layers with parchment paper to prevent sticking. This makes them ideal for meal prepping, giving you ready-to-eat nutritious meals throughout the week.

When it comes to reheating, the oven is your best bet for preserving the peppers' texture. Preheat the oven to 350°F (175°C) and bake for about 15 minutes. If you're short on time, the microwave will work, but be aware that it may result in a softer texture. In that case, heating them in 30-second increments should help prevent overheating.

Variations and Customizations

Feel free to adjust the spices in your filling to suit your taste preferences. If you enjoy a bit of heat, adding red pepper flakes or cayenne pepper can give these stuffed peppers a spicy kick. Alternatively, swapping the feta for goat cheese or leaving it out altogether makes this dish vegan-friendly; just make sure to increase the herbs to maintain flavor.

You can also substitute other grains for lentils, such as quinoa or cooked brown rice, for a variation in texture and flavor. Incorporating other vegetables like zucchini or spinach can bulk up the filling and add extra nutrients. Remember, the beauty of this recipe lies in its adaptability, so don’t hesitate to experiment with what you have on hand!

Questions About Recipes

→ Can I use other types of beans instead of lentils?

Yes, you can substitute lentils with black beans, chickpeas, or other beans of your choice.

→ How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these stuffed peppers?

Absolutely! You can freeze them before or after baking. Just make sure to wrap them tightly in foil or store them in freezer-safe containers.

→ What can I serve with stuffed peppers?

They pair wonderfully with a light salad or some quinoa on the side for a complete meal.