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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
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 275kcal
Author: Dana Sandonato

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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