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    Home » Mains

    Stuffed Bell Peppers

    Published: Aug 5, 2023 · by Nico Pallotta

    Jump to Recipe

    Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.

    The recipe is easy to make with wholesome pantry staples. It's excellent as a main meal, a side dish, and for meal prep.

    stuffed bell peppers topped with caramelized onions and yogurt
    On this page:
    • Ingredients & Substitutions
    • How to make stuffed bell peppers
    • Serving suggestions
    • Variations
    • Tips
    • Questions
    • Storage
    • More stuffed veggie recipes
    • Recipe

    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.

    stuffed bell peppers with rice and lentils

    Ingredients & Substitutions

    stuffed bell pepper ingredients

    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 (optional)

    stuffed bell pepper topping ideas

    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.
    Stuffed bell pepper with yogurt

    How to make stuffed bell peppers

    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.

    Rice, turmeric and onion in a white skillet

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

    lentils and tomatoes in a skillet with rice

    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.

    Stuffed bell pepper filling in a skillet

    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.

    stuffed peppers on a baking tray

    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).

    stuffed bell peppers with rice and lentils

    Serving suggestions

    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.

    stuffed peppers topped with yogurt and onions

    Variations

    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.
    Stuffed peppers with ricotta and grains

    Tips

    • Taste the filling before stuffing the peppers: we do this to adjust for salt and to ensure that the rice is not overcooked. Try not to overcook the filling by tasting it around the 8-minute mark.
    • Mix things up: change up your grains and your legumes. We tested rice and red lentils, rice + beans + corn, millet + tempeh + chickpea, buckwheat + chickpea. Follow the same cooking instructions. From a nutritional standpoint, try to always use both a grain and a legume in your filling.
    • Use your favorite grain: rice is only one option. You can replace it with most grains. Just keep in mind that if you use whole grains (like brown rice, barley, or oats), you'll need to cook the filling in the pan for more than just 10 minutes.
    • Can I use green peppers instead?
      Yes, you can use green, orange, or yellow; they all work here. Red bell peppers are sweeter and are the richest in nutrients.

      That's because they stay on the vine the longest, giving them time to develop more flavor and a richer nutritional profile.

      For example, did you know they are packed with vitamin A, potassium, and fiber? They also have about three times more vitamin C than oranges.

    Questions

    Can I make stuffed bell peppers in advance?

    Yes, you can make stuffed peppers in advance. They are perfect for meal prep because their flavor is even better if you let them cool down completely.

    You can make them up to three days in advance, then store them in the refrigerator or freeze them.

    Are stuffed bell peppers healthy?

    Yes. These stuffed bell peppers are full of fiber and vitamins, especially C vitamin. They are also packed with plant-based protein from grains and legumes. This is a whole-food, plant-based recipe that is good for you.

    Why do you cook the rice first?

    We cook the rice first for two reasons. 1) To speed up baking, 2) to develop flavor.

    Can I stuff bell peppers with wild rice or wholegrain rice?

    Yes, however, you need to adjust the cooking time. With whole grain rice, for example, you'd need to almost entirely cook the rice in the pan first, or else it won't cook when in the peppers.

    Do I need to boil my bell peppers before stuffing them?

    There is no need to boil bell peppers before stuffing them. Baking them in the oven with the stuffing is enough to ensure they are fully cooked.

    Storage

    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.

    More stuffed veggie recipes

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    • Stuffed zucchini
    • Microwave sweet potato
    • Stuffed eggplant
    • stuffed eggplants
      Stuffed Eggplant
    • stuffed zucchini with ricotta and leafy greens
      Stuffed Zucchini
    • Zucchini boats
      Zucchini Boats
    • Microwave sweet potato with quinoa and black beans
      Microwave Sweet Potato

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

    Recipe

    Stuffed bell peppers

    Stuffed Bell Peppers

    Author: Nico Pallotta
    Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.
    The recipe is easy to make with wholesome pantry staples. It's excellent as a main meal, a side dish, and for meal prep.
    Print Recipe Pin Recipe Share Recipe
    4.84 from 12 votes
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 - 6 people
    Calories 535 kcal

    Ingredients
     
     

    • 4 medium bell peppers any color
    • 2 tablespoons extra virgin olive oil
    • 1 large onion chopped
    • 3 cloves garlic pressed
    • ½ teaspoon cumin
    • ½ teaspoon turmeric
    • ¼ teaspoon red pepper flakes
    • 1 cup rice
    • 1 can (15 oz) lentils drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 cups vegetable broth
    • ½ cup parsley chopped

    Topping suggestions

    • fresh lemon juice
    • caramelized onions
    • yogurt tahini sauce
    Keep screen on

    Instructions
     

    MAKE THE BELL PEPPER FILLING

    • Heat 2 tablespoons extra virgin olive oil in a skillet, add 1 large onion (chopped) and fry it for 3 minutes.
      Add 1 cup rice, 3 cloves garlic (pressed), ½ teaspoon cumin,½ teaspoon turmeric, ¼ teaspoon red pepper flakes, and fry for 60 - 90 seconds while stirring.
      Rice, turmeric and onion in a white skillet
    • Stir in 2 cups vegetable broth, 1 can (15 oz) lentils (drained and rinsed), 1 can (15 oz) diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper.
      lentils and tomatoes in a skillet with rice
    • Simmer for 10 minutes, stirring occasionally. Turn heat off, add ½ cup parsley (chopped), taste and adjust for salt. The rice should be half cooked.
      Stuffed bell pepper filling in a skillet

    STUFF THE BELL PEPPERS

    • Preheat oven to 350°F or 180°C.
      Cut 4 medium bell peppers in half lengthwise. Spoon out seeds and white membrane.
      Season each pepper with a pinch of salt, then fill them with the rice mixture.
      stuffed peppers on a baking tray
    • Arrange them on a baking tray and bake at 350°F or 180°C for about 30 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, a squeeze of fresh lemon juice, caramelized onions (optional), and yogurt tahini sauce(optional).
      stuffed peppers topped with yogurt and onions

    Notes

    Nutrition information is for 2 halves of stuffed peppers per person, served as a main meal.
     
    STORAGE
    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.
    ALSO ON THIS PAGE
    • Substitutions
    • Serving suggestions
    • Variations
    • Tips
    • Questions
    • More stuffed veggie recipes
     

    Nutritional Values

    Nutrition Facts
    Stuffed Bell Peppers
    Amount per Serving
    Calories
    535
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    1190
    mg
    34
    %
    Carbohydrates
     
    94
    g
    31
    %
    Dietary Fiber
     
    24
    g
    100
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    4540
    IU
    91
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    178
    mg
    216
    %
    Vitamin E
     
    4
    mg
    27
    %
    Vitamin K
     
    140
    µg
    133
    %
    Calcium
     
    114
    mg
    11
    %
    Folate
     
    373
    µg
    93
    %
    Iron
     
    7
    mg
    39
    %
    Manganese
     
    2
    mg
    100
    %
    Magnesium
     
    121
    mg
    30
    %
    Zinc
     
    4
    mg
    27
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. Rebecca

      September 21, 2023 at 3:16 am

      5 stars
      Fantastic recipe! I didn't have canned lentils and realized it too late, so I subbed cauliflower florets. Worked great! Thanks for the delicious meal idea 🙂

      Reply
      • Louise

        September 21, 2023 at 5:28 am

        Amazing, Rebecca. I' very happy you felt inspired! Thanks so much much the tip, and for taking time to leave a comment here 🙂
        All the best, Louise

        Reply
    2. Patricia A hardy

      August 01, 2023 at 3:42 am

      This was very good. I used 2cubes of Not-Chick'n for the vegetable boullion. Topped with feta cheese as that is what I had. I thought it was too much parsley, but it was perfect. thank you.

      Reply
      • Louise

        August 01, 2023 at 7:07 am

        Fantastic Patricia,
        I'm delighted that you liked the bell peppers - and the parsley 🙂
        Thanks so much for taking the time to leave a comment. Kindest,
        Louise

        Reply

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    Recipe Rating




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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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