Stuffed Bell Peppers

Stuffed bell peppers are a gorgeous, mouthwatering, and satisfying dish with rice, lentils, and fragrant spices.

Our recipe is inspired by Mediterranean flavors. It’s really easy to make with simple pantry staples.

These easy stuffed bell peppers are excellent as a main dish, side dish, and meal prep.

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fat.

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Stuffed bell peppers are a popular dish in most Mediterranean countries, from Italy to Turkey, from Spain to the coasts of North Africa.

There, bell peppers of any color are sometimes stuffed with rice and meat, and other times are vegetarian, without meat.

Our stuffed peppers recipe is inspired by Mediterranean, Levantine, and Middle-Eastern flavors and will remind you of our heavenly lentil mujaddara.

Like our stuffed tomatoes, zucchini, and butternut squash, this recipe packs comforting flavors and excellent nutrition, making it perfect for a cozy family meal.

To spice things up, top them with crumbled feta cheese, a squeeze of lemon or caramelized onions, and a creamy yogurt tahini sauce.

Quantities are in the recipe box at the bottom of the page.

Bell peppers

You can use red bell peppers, yellow bell peppers, orange bell peppers, or green bell peppers.

Rice

We use white long-grain rice.

Substitute arborio rice, basmati rice, or short-grain rice for long-grain.

You can also substitute wholegrain rice, quinoa, millet, amaranth, and buckwheat for rice, but you’ll have to adjust the cooking time accordingly.

White rice cooks faster, and we recommend it for this recipe.

Lentils

Use brown, black, or green lentils. You can use canned or dried lentils that you previously cooked in water until tender.

Here’s our guide on how to cook lentils.

Substitute black beans or chickpeas for lentils.

Tomatoes

We recommend canned diced tomatoes to make a hearty and rustic filling.

Substitute tomato puree, tomato sauce, whole canned peeled tomatoes, or ripe fresh tomatoes you previously diced.

Flavor base

We make a classic flavor base with extra virgin olive oil, white or yellow onion, and garlic. This first step adds flavor to the dish and shouldn’t be skipped.

Spices

We use cumin, turmeric, and red pepper flakes.

Substitute coriander for cumin and curry powder for turmeric.

If you dislike spices, substitute Italian seasoning for cumin and turmeric.

Vegetable broth

It helps the rice cook, and it’s necessary so that the stuffing won’t get dry as the stuffed bell peppers cook in the oven.

Parsley

We recommend Italian parsley, also known as flat-leaf parsley.

Substitute fresh dill or fresh coriander for parsley. You can even combine one or more fresh herbs.

Toppings (optional)

Toppings are optional, but they turn these fantastic stuffed peppers into a nutritious and satisfying meal. We recommend:

• Yogurt tahini sauce adds a refreshing feel and creamy texture to balance the warm spices.
• Caramelized onions: for a sweet and caramelized flavor boost.
• Lemon wedges: squeeze fresh lemon juice on the peppers and add freshness and tanginess.
• Feta cheese or non-dairy feta.

US cups + grams measurements in the recipe box at the bottom of the page.

1. Make the filling

Heat the olive oil in a large skillet, add the chopped onion, and sauté it on medium heat for three minutes.

Add the rice, pressed garlic, cumin, turmeric, and red pepper flakes and sauté while stirring for 60 seconds.

Stir in vegetable broth, rinsed lentils, and canned tomatoes, then season with salt and black pepper.

Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Turn the heat off and stir in finely chopped parsley. Taste and adjust for salt.

Tip: We aim for the rice to be half-cooked when we finish cooking it in the oven.

2. Stuff the peppers

Preheat the oven to 350°F or 180°C.

Rinse and dry the bell peppers, cut them in half, and remove the seeds and white membrane.

Add a pinch of salt in each pepper, then fill them with the rice and lentil mixture.

Important: If you think your peppers won’t stand up straight when cut this way, you can cut them in half lengthwise instead.

Arrange them on a baking dish or rimmed baking tray and bake in the oven at 350°F or 180°C for 40 minutes or until the peppers are fork tender.

If the filling starts to char, cover the peppers with aluminum foil.

Transfer onto a serving platter and serve with a sprinkle of parsley and lemon wedges.

Optionally, you can top them with:

• Feta or non-dairy feta, crumbled on top.
• Caramelized onions.
• Yogurt tahini sauce.

These stuffed peppers are main dish material as they contain a balanced amount of carbohydrates, protein, and fats.

They are nutritious, healthy, and fulfilling, and you won’t need much else next to one of these.

Variations

Questions

Make ahead: Stuffed peppers are excellent for meal prep. On the second day, they are even tastier as the flavors have time to meld. You can bake them up to three days in advance.

Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezer: First, let the bell peppers cool thoroughly. If you have a freezer-safe pot and a large enough freezer, just put a lid on and freeze.

Alternatively, you can place each pepper in a single freezer bag. That’s the easiest way to defrost them individually. Thaw in the microwave.

Reheat: Microwave is the best and fastest option.

More Mediterranean-Inspired Recipes

Mains

Stuffed Tomatoes

Mains

Chickpea Fritters

Mains

Zucchini Fritters

Sides

Stuffed Zucchini