Stuffed Bell Peppers with Lentils, Rice, and Spiced Tomato Filling Recipe
Delicious and wholesome stuffed bell peppers filled with a flavorful mixture of rice, lentils, and aromatic spices, baked to tender perfection. This nutritious vegetarian dish is perfect for a satisfying meal and can be customized with optional toppings like feta or yogurt tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Peppers
- 4 medium bell peppers (any color)
Filling
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, grated
- 1½ teaspoons ground coriander (or ground cumin)
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes (or more to taste)
- 1 cup rice
- 1 can (15 ounces) lentils, drained
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups vegetable broth
- ½ cup Italian parsley, chopped
To Serve
- 4 wedges lemon
- Optional toppings: feta cheese, caramelized onions, or yogurt tahini sauce
Instructions
- Make the Filling: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about three minutes until softened. Add 1 cup of rice, grated garlic, ground coriander, turmeric, and red pepper flakes. Stir and cook for 60 seconds to bloom the spices. Pour in the vegetable broth, drained lentils, and diced tomatoes. Season with salt and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the rice is half-cooked. Remove from heat and fold in chopped Italian parsley. Taste and adjust seasoning.
- Stuff and Bake the Peppers: Preheat your oven to 350°F (180°C). Cut the bell peppers in half and remove the seeds. Lightly sprinkle the peppers with salt. Fill each pepper half generously with the rice and lentil mixture. Place the stuffed peppers on a baking dish and bake in the oven for 40 minutes until the peppers are tender and the filling is fully cooked. To prevent the tops from browning too quickly, cover loosely with foil if needed. Alternatively, you can air fry stuffed peppers at 350°F for about 30 minutes.
- Serve: Once baked, top the stuffed peppers with additional chopped parsley. Serve warm with lemon wedges on the side. For extra flavor, top with optional feta cheese, caramelized onions, or a drizzle of yogurt tahini sauce.
Notes
- You can use any color bell peppers—red, yellow, green, or orange—for a colorful presentation.
- Ensure the rice is only half-cooked before stuffing; it will finish cooking in the oven.
- Cover stuffed peppers with foil if they brown too fast during baking.
- Feel free to swap ground coriander with cumin for a different flavor profile.
- Optional toppings like feta or yogurt tahini sauce add a creamy contrast to the spices.
- This recipe can be made vegan by omitting any dairy-based toppings.
