Stuffed Bell Peppers

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

In those countries, bell peppers of any color are sometimes stuffed with rice and meat, and other times are made vegetarian, without meat.

Our peppers recipe is strongly inspired by Mediterranean, Levantine, and Middle-Eastern flavors, and especially from our lentil mujaddara.

We make a filling that mixes lentils, rice, fresh herbs, and fragrant spices.

When baked in bell peppers, the filling absorbs their juices, and the combination of flavors and textures makes this recipe irresistible.

If you can, serve stuffed bell peppers with caramelized onions and a dollop of our yogurt tahini sauce.

The sweetness of the onions and the cool yogurt make these stuffed peppers a simple yet sophisticated meal.

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Bell peppers

Red bell peppers, yellow bell peppers, and green bell pepper are excellent for this recipe.

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.

Note that white rice cooks faster; we recommend it for this recipe.

Lentils

We use brown or green canned lentils, but you can also use dry lentils that you cook yourself in water.

Substitute black beans, chickpeas, or pinto beans for lentils.

Of course, you can make this recipe with ground chicken, lean ground beef, ground turkey, or vegan ground meat. In this case, substitute 10 to 12 ounces of meat for lentils, and fry it with onions and spices before adding the rice.

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 a ton of flavor to the dish.

Spices

We use cumin, turmeric, and red pepper flakes or chili powder.

Substitute coriander for cumin and curry powder for turmeric. If you are not into spices, substitute Italian seasoning for cumin and turmeric.

Vegetable broth

To help the rice cook. 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. Optionally, you can add a small handful of fresh mint.

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.

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Make the bell pepper filling

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

Add the rice, pressed garlic, cumin, turmeric, and red pepper flakes and cook while stirring for 60 to 90 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: the rice should be half cooked as we finish cooking it in the oven.

Stuff the bell peppers

Preheat the oven to 350°F or 180°C.

Rinse and dry the bell peppers, cut them in half lengthwise, and spoon out the seeds and white membrane.

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

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, lemon wedges, caramelized onions (optional), and yogurt tahini sauce (optional).

Our Mediterranean stuffed bell peppers are an excellent main dish 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.

We recommend serving them with a topping of caramelized onions and a dollop of Greek-style yogurt (non-dairy yogurt is excellent too). We make a delicious yogurt tahini sauce perfect for these stuffed peppers.

We tested all these variations, and they all take the same time to cook and follow the exact instructions described in this article.

• Rice + meat (or vegan meat): Of course, you are free to make this easy stuffed peppers recipe with ground chicken, lean ground beef, ground turkey, or vegan ground meat.
  
  In this case, substitute 10 to 12 ounces of meat for lentils, and fry it with the onions and spices for 5 minutes before adding the rice and following the recipe.

• Rice + red lentils: use split red lentils instead of canned lentils.

• Quinoa + kidney beans + corn: this is a Mexican-inspired variation for stuffed peppers. Hearty, fulfilling, and with a Mexican spin. Here you can replace the parsley with fresh cilantro and a squeeze of lime on top.

• Millet + Chickpea: have you ever tried millet? It's perfect in this recipe. Millet is a super healthy ancient grain cultivated by humans for over 7000 years.
  
  It's come back in fashion in the last couple of years, and you can find it in most supermarkets in the grains and legumes section.

• Buckwheat + chickpea + beans: another delicious ancient grain, buckwheat is the perfect substitute for rice in this recipe. It has a nutty taste and a funny triangular shape. Try it, and we are sure you are going to love it.
  
• Cheesy topping: if you want to top the peppers with cheese, we recommend mozzarella cheese, cheddar cheese, pepper jack cheese, or melty vegan cheese.
  
  Add it 5 minutes before the peppers are done baking.

Make ahead: stuffed peppers are excellent for meal prep. On the second day, they are even tastier. 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: we recommend freezing stuffed peppers once cooked. Let them cool down completely before doing so. 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 into single freezer bags. That's the easiest way to defrost them individually. Thaw in the microwave.

Reheat: microwave is best. Only reheat what you eat.

• Zucchini boats
• Stuffed zucchini
• Microwave sweet potato
• Stuffed eggplant

For many more dinner ideas, check out our mains category page.

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