Our recipe is inspired by Mediterranean flavors. It’s really easy to make with simple pantry staples. These easy stuffed bell peppers are excellent as a main dish, side dish, and meal prep. Like our stuffed tomatoes, zucchini, and butternut squash, this recipe packs comforting flavors and excellent nutrition, making it perfect for a cozy family meal. To spice things up, top them with crumbled feta cheese, a squeeze of lemon or caramelized onions, and a creamy yogurt tahini sauce.
Bell peppers
You can use red bell peppers, yellow bell peppers, orange bell peppers, or green bell peppers.
Rice
We use white long-grain rice. Substitute arborio rice, basmati rice, or short-grain rice for long-grain. You can also substitute wholegrain rice, quinoa, millet, amaranth, and buckwheat for rice, but you’ll have to adjust the cooking time accordingly. White rice cooks faster, and we recommend it for this recipe.
Lentils
Use brown, black, or green lentils. You can use canned or dried lentils that you previously cooked in water until tender. Here’s our guide on how to cook lentils. Substitute black beans or chickpeas for lentils.
Tomatoes
We recommend canned diced tomatoes to make a hearty and rustic filling. Substitute tomato puree, tomato sauce, whole canned peeled tomatoes, or ripe fresh tomatoes you previously diced.
Flavor base
We make a classic flavor base with extra virgin olive oil, white or yellow onion, and garlic. This first step adds flavor to the dish and shouldn’t be skipped.
Spices
We use cumin, turmeric, and red pepper flakes. Substitute coriander for cumin and curry powder for turmeric. If you dislike spices, substitute Italian seasoning for cumin and turmeric.
Vegetable broth
It helps the rice cook, and it’s necessary so that the stuffing won’t get dry as the stuffed bell peppers cook in the oven.
Parsley
We recommend Italian parsley, also known as flat-leaf parsley. Substitute fresh dill or fresh coriander for parsley. You can even combine one or more fresh herbs.
Toppings (optional)
Toppings are optional, but they turn these fantastic stuffed peppers into a nutritious and satisfying meal. We recommend:
Yogurt tahini sauce adds a refreshing feel and creamy texture to balance the warm spices. Caramelized onions: for a sweet and caramelized flavor boost. Lemon wedges: squeeze fresh lemon juice on the peppers and add freshness and tanginess. Feta cheese or non-dairy feta.
1. Make the filling
Heat the olive oil in a large skillet, add the chopped onion, and sauté it on medium heat for three minutes. Add the rice, pressed garlic, cumin, turmeric, and red pepper flakes and sauté while stirring for 60 seconds. Stir in vegetable broth, rinsed lentils, and canned tomatoes, then season with salt and black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Turn the heat off and stir in finely chopped parsley. Taste and adjust for salt. Tip: We aim for the rice to be half-cooked when we finish cooking it in the oven.
2. Stuff the peppers
Preheat the oven to 350°F or 180°C. Rinse and dry the bell peppers, cut them in half, and remove the seeds and white membrane. Add a pinch of salt in each pepper, then fill them with the rice and lentil mixture. Important: If you think your peppers won’t stand up straight when cut this way, you can cut them in half lengthwise instead. Arrange them on a baking dish or rimmed baking tray and bake in the oven at 350°F or 180°C for 40 minutes or until the peppers are fork tender. If the filling starts to char, cover the peppers with aluminum foil. Optionally, you can top them with:
Feta or non-dairy feta, crumbled on top. Caramelized onions. Yogurt tahini sauce.
These stuffed peppers are main dish material as they contain a balanced amount of carbohydrates, protein, and fats. They are nutritious, healthy, and fulfilling, and you won’t need much else next to one of these.
Variations
Rice + meat (or vegan meat): Of course, you are free to make this easy stuffed peppers recipe with ground chicken, lean ground beef, ground turkey, or vegan ground meat. In this case, substitute 10 to 12 ounces of meat for lentils and fry it with the onions and spices for 5 minutes before adding the rice and following the recipe.
Rice + red lentils: use split red lentils instead of canned lentils.
Quinoa + kidney beans + corn: This is a Mexican-inspired variation for stuffed peppers. Hearty, fulfilling, and with a Mexican spin. Here, you can replace the parsley with fresh cilantro and a squeeze of lime on top.
Millet + Chickpea: Have you ever tried millet? It’s perfect in this recipe. Millet is a super healthy ancient grain cultivated by humans for over 7000 years. It’s come back in fashion in the last couple of years, and you can find it in most supermarkets in the grains and legumes section.
Buckwheat + chickpea + beans: Another delicious ancient grain, buckwheat is the perfect substitute for rice in this recipe. It has a nutty taste and a funny triangular shape. Try it, and we are sure you will love it. Cheesy topping: If you want to top the peppers with cheese, we recommend mozzarella, cheddar, pepper jack, or melty vegan cheese. Add it 5 minutes before the peppers are done baking.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days. Freezer: First, let the bell peppers cool thoroughly. If you have a freezer-safe pot and a large enough freezer, just put a lid on and freeze. Alternatively, you can place each pepper in a single freezer bag. That’s the easiest way to defrost them individually. Thaw in the microwave.Reheat: Microwave is the best and fastest option.
More Mediterranean-Inspired Recipes
Stuffed Tomatoes
Chickpea Fritters
Zucchini Fritters
Stuffed Zucchini
35 easy dinners
25 Bell Pepper Recipes (Easy meals)
35 Ways to Serve Stuffed Peppers
45 Best Salad Recipes
