These vegetarian stuffed peppers are full of healthy wholesome ingredients. They’re easy, filling, and the whole family will enjoy them!

Cheesy stuffed vegetarian peppers on a wooden serving board.

Why You’ll Love This Recipe

These quick and easy vegetarian stuffed peppers with lentils boast a TON of flavor. And they’re filling! This is definitely one of those “Who needs meat!?” scenarios. They’re brimming with fibre-rich lentils, yummy veggies, and rice, making them a nice and robust heart-healthy dinner option for Meatless Monday—or ANY night.

Ingredients & Swaps

Exact measurements in the recipe card below.

  • Bell peppers. Any color is fine. I like to get ALL of the colors for a beautifully bright presentation.
  • Olive oil.
  • Garlic.
  • Lentils. Stick with brown or green lentils; red lentils get mushy when cooked and are better suited for soups and stews.
  • Rice. I like to use a nice fragrant basmati rice. Any rice will work, however. You could also use quinoa! And if you want to be really efficient, you can use Minute Rice. Just stir it in with the lentils uncooked.
  • Vegetables. I keep it pretty simple with diced onion, chopped mushrooms, and I add black olives (totally optional, I get that olives aren’t for everyone). You could also throw in some ribboned spinach, diced zucchini, or even shredded carrots.
  • Canned tomatoes.
  • Seasoning. I keep it simple with salt and pepper. If you like it spicy, add some red pepper flakes. You could also add 1 tsp of Italian seasoning to the lentil mixture if you fancy.
  • Tomato sauce.
  • Cheese. I like using nice melty mozzarella. You could pop slices of provolone over the peppers, too.
  • Fresh herbs. Once the peppers are baked and ready, I like to garnish them with some chopped fresh parsley or basil.
Cooked stuffed peppers on a baking sheet.

A Few Quick Tips

  1. You can use dry or canned lentils in this recipe. I personally use canned because they’re quicker and easier, and there’s already enough prep in this recipe. If you use dry lentils, cook them as per the directions on the package, but in vegetable broth instead of water for extra flavor; same with the rice! These things can be made a day in advance to help cut down time.
  2. I always end up with leftover lentil mixture. It’s absolutely delicious reheated, and you can just eat on its own or stuff it into some lettuce wraps as a lighter meal option, or a tortilla as a veg taco. It makes for a quick and nutritious lunch!
  3. You can omit the rice completely if you prefer.
Plated stuffed pepper.

Love Stuffed Peppers? Give These Recipes a Shot!

What to Serve With Vegetarian Stuffed Peppers

Have You Made This Recipe?

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Other Meatless Dinner Options to Try

Vegetarian stuffed peppers covered in melted cheese.

Vegetarian Stuffed Peppers With Lentils

These vegetarian stuffed peppers are full of healthy wholesome ingredients. They're easy, filling, and the whole family will enjoy them!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 275kcal


  • 2 TBSP olive oil, divided
  • 4 large bell peppers, cut into halves and gutted Any color works! I like getting a variety for a pretty presentation.
  • 1/2 cup diced onion
  • 1 cup chopped mushrooms
  • 3 garlic cloves, minced
  • 2 cups cooked green or brown lentils You can use a 15 oz can, drained; OR 1 cup of dried lentils prepared as per the directions on the package.
  • 1 cup cooked rice I love using basmati rice in this recipe; you could use any rice you like. For efficiency, you can even use Minute Rice and just add it uncooked.
  • 15 oz can of diced tomatoes, drained
  • 1 cup sliced black olives (optional)
  • Sea salt and cracked pepper, to taste
  • 2 cups tomato sauce
  • 1 cup mozzarella cheese
  • Chopped fresh parsley or basil, for garnish


  • Preheat the oven to 400º F.
  • Cover a baking sheet with parchment paper.
  • Brush the bell pepper halves with 1 TBSP of olive oil, divided among them all. Place them cut-side up on the baking sheet and bake for about 20-25 minutes or until they're tender and lightly blistered. Remove them from the oven and set aside.
  • While the peppers bake, heat the remaining TBSP of olive oil in a large skillet or braiser over medium-low heat.
  • Add the onions and mushrooms, and sauté until tender—about 5-7 minutes. Season with salt and pepper.
  • Add the garlic and simmer for another 30 seconds.
  • Stir in the cooked lentils, rice, diced tomatoes, and black olives if you're using them, and let everything simmer for 5 minutes. Stir in the tomato sauce and simmer for another 5 minutes or until the sauce comes to a low simmer.
  • Remove the skillet from the heat and carefully scoop the lentil mixture into each bell pepper, filling them to the top.
  • Sprinkle the mozzarella cheese over the peppers.
  • Preheat the broiler. Pop the peppers into the oven and broil until the cheese is melted and bubbling. This could take anywhere from 2-5 minutes depending on your broiler, so be sure to keep a close eye on them so they don't burn!
  • Remove from the oven, garnish with fresh parsley or basil, and serve.


Be sure to check the blog post for recipe tips, serving ideas, and storage suggestions.


Serving: 1serving | Calories: 275kcal | Carbohydrates: 35g | Protein: 14g | Fat: 10g