Mediterranean Lentil Stuffed Peppers

Name: Mediterranean Lentil Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked lentils (green or brown); 1 cup diced tomatoes (canned or fresh); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon paprika; Salt and pepper to taste; 1/2 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; Olive oil for drizzling; Extra parsley for garnish

Highlighted under: Cultural World Food Inspiration

I absolutely love Mediterranean cuisine, and these lentil stuffed peppers are a perfect representation of those vibrant flavors! When I first tried making them, I was amazed at how well the spices melded with the earthy lentils and the sweetness of the peppers. This dish is not only a feast for the eyes but also a nutritious option that can be enjoyed as a light meal or a hearty side dish. Join me on this culinary journey as we explore the delightful combination of textures and tastes in this simple yet elegant recipe.

Created by

Linnea Porter

Last updated on 2026-01-19T23:41:34.514Z

When I first set out to create these Mediterranean Lentil Stuffed Peppers, my goal was to develop something wholesome while celebrating the bold flavors of the region. I experimented with various spice combinations and finally found the perfect balance between cumin, coriander, and fresh herbs. The result was a dish that was not only delicious but also packed with nutrients. I love how the juicy bell peppers cradle the lentil filling, creating a delightful explosion of flavor with each bite!

What truly makes this dish stand out is the addition of feta cheese sprinkled on top. Its creaminess enhances the overall taste and adds a savory depth that ties everything together beautifully. I recommend letting the peppers roast until they're just tender, as their natural sweetness shines through. Be sure to enjoy them warm with a drizzle of olive oil for added richness!

Why You Will Love This Recipe
Health-packed with protein-rich lentils and fresh vegetables
Bursting with Mediterranean flavors that are both savory and sweet
Versatile dish that can be a main course or a side

The Role of Lentils

Lentils are the star of this Mediterranean stuffed pepper recipe, offering not only a robust texture but also a wealth of nutrients. They are packed with protein and fiber, making them an excellent choice for a filling, plant-based meal. When cooking lentils, ensure they are just tender, avoiding overcooking, which can lead to mushiness. If you're short on time, using canned lentils is a great alternative; just rinse and drain them before adding to your filling.

Choosing the right type of lentils can enhance the dish's overall flavor and texture. Green or brown lentils work well here due to their ability to hold their shape during cooking. If you prefer a softer filling, red lentils could be an option, but keep in mind they cook faster and may become creamier, altering the intended texture of the stuffed peppers.

Perfecting the Baking Process

Baking the stuffed peppers requires a balance of cooking time and temperature to achieve perfectly tender peppers while ensuring that the filling is heated through. When first placing the peppers in the oven, covering with foil will help steam them, softening the pepper while keeping the filling moist. After 25 minutes, uncovering the dish for the last 5 minutes not only helps brown the tops slightly but can also enhance the overall flavor through caramelization.

Keep an eye on the peppers during the last few minutes of baking; you want them to be soft enough to easily pierce with a fork, but not so mushy that they lose their shape. If you notice the tops are browning too quickly, simply recover the dish with foil to prevent burning.

Serving and Variations

Serving these lentil stuffed peppers can be as versatile as the ingredients you choose to include. They can be enjoyed on their own, or paired with a simple side salad for a fresh contrast. For added Mediterranean flair, consider serving them alongside a tzatziki sauce or a drizzle of balsamic reduction to enhance the flavors of the dish.

For those looking to mix things up, you can easily customize the stuffing with other vegetables or grains. Quinoa or rice could be used instead of lentils for a different base, and adding chopped spinach or shredded carrots can boost the nutritional value while adding color. Don't hesitate to experiment with spices; adding a pinch of cinnamon or cayenne can create an exciting twist on the traditional recipe.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked lentils (green or brown)
1 cup diced tomatoes (canned or fresh)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped

For Garnish

Olive oil for drizzling
Extra parsley for garnish

Instructions

Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Cook the Filling

In a skillet over medium heat, sauté the diced onion and minced garlic until translucent. Add the cooked lentils, diced tomatoes, cumin, coriander, paprika, salt, and pepper. Stir and cook for about 5 minutes until heated through.

Stuff the Peppers

Remove the mixture from heat and stir in the crumbled feta cheese and parsley. Carefully fill each bell pepper with the lentil mixture until packed. Drizzle with olive oil.

Bake

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.

Serve

Once baked, let the stuffed peppers cool slightly. Serve warm, garnished with extra parsley and a little drizzle of olive oil.

Pro Tips

Feel free to add other vegetables like zucchini or spinach to the filling for extra nutrition. These stuffed peppers can be made ahead of time and reheated easily, making them perfect for meal prep.

Make-Ahead Tips

These Mediterranean lentil stuffed peppers can be made ahead of time, making them an excellent choice for meal prep. You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. When you're ready to bake, stuff the peppers and pop them in the oven; this can save you time during busy weeknights.

If you're planning a larger gathering, consider preparing a batch of these stuffed peppers and freezing them. After stuffing, wrap individual peppers tightly with plastic wrap and store in a freezer-safe bag. To reheat, either bake directly from frozen for about 45-50 minutes at 375°F (190°C), or thaw overnight in the fridge before baking, ensuring they are heated through and serve hot.

Troubleshooting Common Issues

If you find that your stuffed peppers are too watery, it could be due to excess moisture from the tomatoes. To prevent this, use fresh tomatoes or drain canned ones thoroughly before adding to the filling. You can also cook the filling a little longer to let some moisture evaporate if needed.

On the other hand, if you encounter a filling that seems too dry, ensure that you're adding enough olive oil when drizzling over the tops before baking. You can also mix in a splash of vegetable broth or a small amount of more diced tomatoes into the filling to achieve your desired consistency.

Ingredient Substitutions

Feel free to substitute the feta cheese based on your dietary preferences. A dairy-free feta made from nuts can be a great alternative for those avoiding dairy. Additionally, if you're looking to reduce sodium, consider using low-sodium varieties of canned tomatoes and lentils.

If bell peppers aren't your favorite, zucchini or eggplant can be hollowed out and used instead, providing a unique and delicious version of this dish. Just keep in mind that cooking times may vary slightly, so always check for doneness based on the vegetable you choose.

Questions About Recipes

→ Can I use other types of beans instead of lentils?

Yes, you can substitute lentils with black beans or chickpeas for a different flavor and texture.

→ How do I store leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or oven.

→ Are these peppers gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

→ Can I freeze these stuffed peppers?

Absolutely! You can freeze uncooked or cooked stuffed peppers. If freezing cooked, let them cool before placing them in a freezer-safe container.