Stuffed Bell Peppers

These stuffed bell peppers are a warm and satisfying dish inspired by the vibrant flavors of the Mediterranean—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.

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

Stuffed bell peppers are a beloved dish across the Mediterranean—from southern Italy to Turkey, from Spain to the coasts of North Africa. In some regions they’re filled with meat and rice, in others they’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 richness—a true taste of the Mediterranean, baked into every bite.

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

• 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 work—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 sauté of extra virgin olive oil, chopped white or yellow onion, and garlic builds a savory foundation. Don’t skip this step—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 coriander—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.

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 2: Prepare and Stuff the Peppers

Preheat your oven to 350°F (180°C). 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 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:

• Crumbled feta or dairy-free feta
• Caramelized onions
• A dollop of yogurt tahini sauce

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.

We tested all of these variations—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. Sauté 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 it—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.

• Mediterranean Salad
• Mediterranean Bowl
• Mediterranean Farro Salad
• Lentil Patties
• Red Pepper Pasta
• Chickpea Pasta Salad
• Pea Salad (No Mayo)
• Quinoa Lentil Salad

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