These stuffed bell peppers are a warm and satisfying dish inspired by the vibrant flavors of the Mediterraneanโ€”simple to make, naturally plant-based, and perfect for sharing around the table.

For more stuffed vegetable recipes, check out our stuffed zucchini, stuffed eggplant, stuffed tomatoes, and stuffed mushrooms.

Mediterranean stuffed bell peppers with rice and lentils, baked until golden and topped with fresh parsley.
Stuffed Bell Peppers with rice and lentils (healthy dinner idea)

Simple Ingredients, Bold Mediterranean Flavors

Stuffed bell peppers are a beloved dish across the Mediterraneanโ€”from southern Italy to Turkey, from Spain to the coasts of North Africa. In some regions theyโ€™re filled with meat and rice, in others theyโ€™re kept simple and vegetarian, made with humble pantry staples like legumes, rice, and herbs.

Our version is inspired by Levantine and Middle Eastern flavors, reminiscent of dishes like mujaddara, where lentils, rice, and warm spices come together in perfect harmony. Here, we tuck that same hearty filling into sweet bell peppers and let the oven do the rest.

These Mediterranean stuffed peppers are wholesome, flavorful, and easy to prepare. The rice and lentils simmer briefly on the stove with tomatoes, cumin, and turmeric before being stuffed into peppers and baked until tender and golden.

Naturally gluten free and plant-based, this is a heart healthy dinner recipe you can prep ahead and enjoy warm or at room temperature. Serve with a dollop of yogurt tahini sauce, caramelized onions, or a sprinkle of feta for extra richnessโ€”a true taste of the Mediterranean, baked into every bite.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Ingredients for stuffed bell peppers on a marble table.
  • Bell peppers: Use red, yellow, orange, or green bell peppers. Red and yellow are sweetest. For a colorful make ahead vegetarian meal, mix different colors.
  • Rice: White long-grain rice is our go-to. Substitute with arborio, basmati, or short-grain rice for a different texture. Whole grain rice, quinoa, millet, amaranth, or buckwheat also workโ€”but adjust cooking time.
  • Lentils: Use brown, black, or green lentils, either canned or cooked from dry. They add protein and fiber for heart healthy dinner recipes. You can also substitute chickpeas or black beans.
  • Tomatoes: Canned diced tomatoes give the filling a rustic feel. Substitute with tomato puree, sauce, whole canned tomatoes, or ripe fresh ones, diced.
  • Flavor base: A sautรฉ of extra virgin olive oil, chopped white or yellow onion, and garlic builds a savory foundation. Donโ€™t skip this stepโ€”it deepens flavor.
  • Spices: We use cumin, turmeric, and red pepper flakes. Try coriander instead of cumin or curry powder instead of turmeric. Prefer milder stuffed bell peppers? Use Italian seasoning instead.
  • Vegetable broth: Keeps the filling moist and helps cook the rice. Water with a pinch of salt works in a pinch, but broth adds much more flavor.
  • Parsley: Flat-leaf (Italian) parsley adds freshness. Sub with fresh dill or corianderโ€”or a mix of herbs if you like.

Toppings (optional):

  • Yogurt tahini sauce: Balances spices with creamy coolness.
  • Caramelized onions: Add a sweet-savory finish.
  • Lemon wedges: Brighten the dish with a squeeze of fresh juice.
  • Feta or dairy-free feta: Adds a creamy, salty topping for this gluten free vegetarian recipe.
Top-Down of vegetarian stuffed peppers with tomato, cumin, and herbs, a healthy and hearty plant-based dinner.

How to make stuffed bell peppers

Step 1: Cook the Filling

Heat some olive oil in a large skillet over medium heat. Add chopped onion and cook for about 3 minutes until it softens.

Next, add the rice, grated garlic, cumin, turmeric, and red pepper flakes. Stir well and cook for about 1 minute to toast the spices.

Pour in the vegetable broth, add the rinsed lentils and canned diced tomatoes. Season with salt and black pepper.

Bring everything to a gentle simmer and cook for 10 minutes, stirring now and then. Turn off the heat and stir in freshly chopped parsley. Taste and adjust the salt if needed.

Tip: At this point, the rice should be only halfway cooked. It will finish cooking in the oven and soak up more flavor there.

Step 1 How to cook the filling in a skillet.

Step 2: Prepare and Stuff the Peppers

Preheat your oven to 350ยฐF (180ยฐC). Wash and dry the bell peppers. Cut them in half and remove the seeds and white insides.

Sprinkle a little salt inside each pepper, then fill them generously with the warm rice and lentil mixture.

Place the stuffed peppers on a baking dish or tray with a rim to catch any juices. Bake for 40 minutes (or air fry for 30), or until the peppers are soft when poked with a fork.

If the tops begin to brown too much, loosely cover them with aluminum foil.

Step 2 Preparing, stuffing, and baking the bell peppers.

Step 3: Serve and Enjoy

Move the cooked stuffed peppers to a large serving plate.

Top with fresh parsley and serve with lemon wedges for a bright, fresh flavor.

Optional toppings that make these even more delicious:

These Mediterranean stuffed peppers make a kid friendly vegetarian dinner that even picky eaters will enjoy. They’re wholesome, comforting, and perfect for an easy family dinner any night of the week.

Step 3 Serving colorful bell peppers stuffed with spiced rice and topped with feta.

Variations

We tested all of these variationsโ€”they follow the same steps and baking time as the original recipe.

  • Rice + meat (or vegan meat): Swap the lentils for 10 to 12 ounces of ground chicken, turkey, beef, or vegan ground. Sautรฉ it with the onion and spices for 5 minutes before adding the rice.
  • Rice + red lentils: Use split red lentils in place of canned or cooked brown/green lentils.
  • Quinoa + kidney beans + corn: A Mexican-inspired twist. Replace parsley with fresh cilantro and finish with a squeeze of lime for extra brightness.
  • Millet + chickpeas: Millet is a light, nutty ancient grain that works beautifully here. Cook as directed, just like rice.
  • Buckwheat + chickpeas + beans: Earthy, hearty, and naturally gluten-free, buckwheat gives the dish a new texture and flavor. Try itโ€”you might love its bold personality.
  • Cheesy topping: Add shredded mozzarella, cheddar, pepper jack, or melty vegan cheese on top. Bake for 5 more minutes until bubbly.

Tips

  • Use similar-sized peppers so they cook evenly in the oven. Medium bell peppers work best for stuffing and portioning.
  • Cut the peppers in half for faster baking and easier serving. If they wobble, trim a thin slice off the bottom to help them sit flat.
  • Partially cook the rice before baking. This ensures it finishes perfectly in the oven and prevents a mushy or undercooked textureโ€”especially important for vegetarian stuffed peppers with rice.
  • Taste the filling before stuffing to adjust seasoning. A little extra salt, lemon juice, or spice can make a big difference.
  • Cover loosely with foil if the tops start to brown too quickly. This helps trap steam and keeps the filling moist.
  • Make it a one-pan meal by adding extra veggies like zucchini or cherry tomatoes to the baking dish for an easy one pan vegetarian dinner.
  • Use fresh herbs generously, especially parsley or mint. They brighten the dish and contrast the warm spices.
  • Perfect for meal prep: These reheat beautifully, making them a smart meal prep vegetarian recipe for lunch or dinner.
  • Let the peppers cool slightly before servingโ€”this helps the filling set and makes them easier to handle.

Questions

Can I make these ahead of time?

Yes! You can prepare the filling and stuff the peppers up to a day in advance. Store them covered in the fridge, then bake when ready. Theyโ€™re great for weeknight vegetarian meals that save time.

Do I need to pre-cook the rice?

No need to fully cook itโ€”just simmer the rice halfway on the stovetop with broth and spices. It will finish cooking inside the peppers in the oven.

Can I freeze stuffed peppers?

Absolutely. Let them cool completely, then wrap individually and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.

How do I keep the filling from drying out?

Make sure thereโ€™s enough liquid in the filling, and cover the peppers with foil if they start to brown too quickly. Using canned tomatoes and broth helps keep things juicy.

What’s the best way to reheat leftovers?

Warm them in the oven at 350ยฐF for about 15โ€“20 minutes, or microwave for 2โ€“3 minutes until hot. Add a splash of broth if they look dry.

More Easy Mediterranean Recipes

If you tried this Stuffed Bell Pepper Recipe or any other recipe on our blog, please leave a ๐ŸŒŸ star rating and let us know how it goes in the comments. We love hearing from you!

Oven-baked Mediterranean stuffed bell peppers filled with rice, lentils, and herbs, served as a wholesome and colorful vegetarian main dish.

Stuffed Bell Peppers

4.93 from 27 votes
Theseย stuffed bell peppersย are a warm and satisfying dish inspired by the vibrant flavors of the Mediterraneanโ€”simple to make, naturally plant-based, and perfect for sharing around the table.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Course: Main Course, Side dish
Cuisine: Mediterranean

Ingredients 

  • 4 medium bell peppers any color
  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 1ยฝ teaspoons ground coriander or ground cumin
  • 1 teaspoon turmeric
  • ยผ teaspoon red pepper flakes or more to taste
  • 1 cup rice
  • 1 can (15 ounces) lentils green or brown – or 1ยฝ cups cooked lentils, ยฝ cup dried lentils boiled in 2 cups water and ยฝ teaspoon salt until tender.
  • 1 can (15 ounces) diced tomatoes
  • 1 teaspoon salt
  • โ…› teaspoon black pepper
  • 2 cups vegetable broth
  • ยฝ cup Italian parsley chopped
  • 4 wedges lemon and /or caramelized onions, yogurt tahini sauce, crumbled feta cheese.

Instructions 

  • Make the Filling: Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped), and sautรฉ it for three minutes.
    Add 1 cup rice, 3 cloves garlic (grated), 1ยฝ teaspoons ground coriander, 1 teaspoon turmeric,ยผ teaspoon red pepper flakes, and sautรฉ while stirring for 60 seconds.
    Stir in 2 cups vegetable broth, 1 can (15 ounces) lentils (drained), and 1 can (15 ounces) diced tomatoes, then season with 1 teaspoon salt and โ…› teaspoon black pepper.
    Simmer for 10 minutes, stirring occasionally. Turn the heat off and stir in ยฝ cup Italian parsley (chopped). Taste and adjust for salt. The rice should be half-cooked.
    Step 1 How to cook the filling in a skillet.
  • Stuff and Bake the Peppers: Preheat oven to 350ยฐF (180ยฐC). Cut peppers in half, remove seeds, and sprinkle with salt. Fill with rice and lentil mixture. Bake for 40 minutes (or air fry for 30) until fork-tender. Cover with foil if tops brown too quickly.
    Step 2 Preparing, stuffing, and baking the bell peppers.
  • Serve: Top with parsley and serve with lemon wedges. Optional toppings: feta, caramelized onions, or yogurt tahini sauce.
    Step 3 Serving colorful bell peppers stuffed with spiced rice and topped with feta.

Video

Stuffed Bell Peppers with rice and lentils (healthy dinner idea)

Notes

SUBSTITUTIONS
  • Bell Peppers: Red and yellow are sweetest. Mix colors for a vibrant make-ahead meal.
  • Rice: Use white long-grain. Swap with basmati, arborio, or whole grains like quinoa or milletโ€”adjust cooking time.
  • Lentils: Brown, black, or green lentils work great. Sub with chickpeas or black beans for variety.
  • Tomatoes: Canned diced tomatoes add texture. Use puree, sauce, or fresh diced tomatoes as alternatives.
  • Flavor Base: Sautรฉ onion, garlic, and olive oil for deep, savory flavorโ€”donโ€™t skip it!
  • Spices: We love cumin, turmeric, and red pepper flakes. Swap with coriander or Italian herbs if preferred.
  • Broth: Veggie broth keeps the filling moist and flavorful. Water with salt works in a pinch.
  • Herbs: Flat-leaf parsley adds freshness. Try dill, coriander, or a mix of herbs for variation.
TIPS
  • Use same-size peppers for even cooking. Medium ones work best.
  • Cut in half for quicker baking and easier serving. Trim bottoms if wobbly.
  • Half-cook the rice before stuffing to avoid mushy or undercooked centers.
  • Taste the filling before bakingโ€”adjust salt, spice, or lemon juice as needed.
  • Cover with foil if tops brown too fast; it keeps the filling moist.
  • Add extra veggies like zucchini or tomatoes for a one-pan meal.
  • Use fresh herbs like parsley or mint for brightness and flavor.
  • Great for meal prepโ€”they reheat well for lunch or dinner.
  • Cool slightly before serving so the filling sets and holds together.
STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
Reheat in the oven at 350ยฐF (180ยฐC) for 15โ€“20 minutes, or microwave for 2โ€“3 minutes until heated through.

Nutrition

Serving: 1 of 4, Calories: 392kcal, Carbohydrates: 70g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 742mg, Potassium: 841mg, Dietary Fiber: 11g, Sugar: 11g, Vitamin A: 4.518IU, Vitamin B6: 1mg, Vitamin C: 177mg, Vitamin E: 4mg, Vitamin K: 137ยตg, Calcium: 95mg, Folate: 190ยตg, Iron: 5mg, Manganese: 1mg, Magnesium: 70mg, Zinc: 2mg
Tried this recipe?Leave a comment below or mention @theplantbasedschool on Instagram. We love hearing from you โญ๏ธ ๐Ÿ’š.

Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Weโ€™re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) ๐ŸŒฟโœจ.

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4.93 from 27 votes (18 ratings without comment)

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25 Comments

  1. 5 stars
    Delicious! We were short on time, so I made the filling, but instead of stuffing the peppers, I sliced and roasted them while the filling was simmering. Served the roasted peppers alongside, and saved 40 minutes! Thanks so much.

    1. Hi Lisa! ๐Ÿ˜Š Thatโ€™s such a clever idea โ€” I love how you made it work with less time!
      Roasted peppers alongside the filling sounds absolutely delicious. Thank you so much for sharing and for trying the recipe, YAY.
      Kindest,
      Louise

    1. Hi Amy,

      Yes you can use red lentils, but make sure that they are cooked well. You might need to extend the cooking time for a few more minutes if the lentils are dried.

      The texture will be slightly different as red lentils have less of a bite and are creamier. If that’s ok for you, go ahead. And do let us know what you think!!
      Kindest, Louise

  2. 5 stars
    That sounds so good! Iโ€™m planning on making it for a larger group so I think I will make it the day before. What do you recommend for reheating- temp and time?

    1. Hi Terrie,

      Great idea, the stuffed peppers are excellent for making ahead. You can bake them up to three days in advance (without cheese) and cover tightly with aluminum foil before reheating.

      Add a couple tablespoons of water to keep them moist, sprinkle with your cheese of choice (optional), and reheat at 350ยฐF (180C) for 15-20 minutes until heated through.

      I hope this helps – have a wonderful time and happy 2025 ๐ŸŽ‰๐ŸŽ‰