Description
These easy vegetarian stuffed bell peppers are filled with a hearty mixture of rice, lentils, tomatoes, fresh parsley, and aromatic Mediterranean spices. Baked until tender and served with fresh lemon wedges, they make a colorful, nutritious, and satisfying meatless dinner.
Ingredients
4 medium bell peppers, any color, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, grated or minced
1 teaspoon ground coriander or ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon red pepper flakes, or to taste
3/4 cup uncooked long-grain white rice
1 can (15 ounces) lentils, drained and rinsed
1 can (14.5 ounces) diced tomatoes, with juices
1 1/2 cups vegetable broth, plus more if needed
1 teaspoon salt, divided, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup fresh Italian parsley, chopped, plus more for garnish
1 lemon, cut into wedges, for serving
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for approximately 3 minutes, stirring occasionally, until softened and translucent.
- Add the uncooked rice, grated garlic, ground coriander or cumin, turmeric, and red pepper flakes. Stir continuously for about 60 seconds to coat the rice with the fragrant oil and spices.
- Pour in the vegetable broth and add the drained lentils and diced tomatoes with their juices. Season with salt and black pepper. Stir well, bring to a gentle simmer, and cook for approximately 10 minutes, stirring occasionally, until the rice is partially cooked. Remove from the heat and stir in the chopped Italian parsley.
- Preheat the oven to 350°F (180°C). Wash the bell peppers, slice them in half lengthwise, and remove the seeds and white membranes. Lightly season the inside of each pepper half with salt.
- Arrange the eight bell pepper halves cut-side up in a baking dish. Spoon the rice and lentil filling evenly into each pepper half, pressing gently without packing too tightly. Make sure the filling retains enough moisture for the rice to finish cooking.
- Transfer the baking dish to the preheated oven and bake for approximately 40 minutes, or until the peppers are fork-tender and the rice is fully cooked. If the tops brown too quickly, loosely cover the dish with aluminum foil. Add a splash of hot vegetable broth if the filling becomes too dry.
- Remove the stuffed peppers from the oven and allow them to rest for a few minutes. Garnish with additional fresh parsley and serve warm with fresh lemon wedges.
Notes
Bell pepper selection: Red, yellow, and orange peppers have a sweeter flavor, while green peppers provide a slightly earthier taste. Choose medium-sized peppers with firm walls for the best results.
Rice preparation: Partially cook the rice in the skillet for approximately 10 minutes before stuffing. The rice will finish cooking inside the peppers during baking.
Moisture tip: Keep the filling moist but not excessively watery. If the rice needs more liquid during baking, add a small splash of hot vegetable broth.
Air fryer option: Cook the stuffed peppers in an air fryer at approximately 350°F (180°C) for about 30 minutes, adjusting the time according to pepper size and appliance performance. Make sure the rice is fully cooked before serving.
Mediterranean variation: Add crumbled feta cheese, chopped Kalamata olives, and dried oregano for a tangy, savory flavor.
Spicy variation: Increase the red pepper flakes, add a pinch of cayenne pepper, or finish with hot sauce.
Quinoa substitution: Replace the rice with quinoa for a nutty flavor and different texture. Adjust the vegetable broth and cooking time accordingly.
Cheesy variation: Sprinkle shredded mozzarella, cheddar, or crumbled feta over the peppers during the final 10 minutes of baking.
Extra vegetables: Add finely chopped zucchini, mushrooms, spinach, or carrots to the filling. Sauté firmer vegetables with the onion before adding the rice.
Vegan option: Keep the original vegetable filling and avoid dairy toppings. Serve with dairy-free tahini sauce or plant-based yogurt.
Serving suggestions: Pair with a green salad, cucumber and tomato salad, roasted vegetables, hummus, warm pita bread, or yogurt tahini sauce.
Make ahead: Prepare the rice and lentil filling in advance and refrigerate promptly in an airtight container. Assemble the peppers before baking, allowing additional cooking time if the filling is cold.
Refrigerator storage: Cool briefly, refrigerate within two hours of cooking, and store in an airtight container for up to 3–4 days.
Freezer storage: Freeze completely cooled stuffed peppers in freezer-safe airtight containers for up to 2–3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Oven reheating: Place stuffed peppers in a baking dish with a splash of vegetable broth or water. Cover loosely with foil and reheat at 350°F (180°C) for approximately 15–20 minutes, or until thoroughly heated.
Microwave reheating: Place one or two pepper halves on a microwave-safe plate, cover, and heat in short intervals until steaming hot. Add a splash of water if the filling seems dry.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C).
Timing note: Although the reported cooking time is 40 minutes, the filling requires approximately 15 minutes of stovetop cooking before baking. Allow about 60–65 minutes overall.
Nutrition values are estimates per serving and may vary depending on ingredient brands, pepper size, and optional toppings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
