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Lentil Quinoa Bell Peppers

Featured in Meatless Meals With Staying Power.

Plant-powered bell peppers get a flavor-packed filling of fluffy quinoa and protein-rich lentils mixed with aromatic veggies, herbs, and tangy nutritional yeast. These bake until soft but sturdy, making every bite satisfying and hearty while keeping the prep simple and the taste remarkable.
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Updated on Tue, 15 Apr 2025 20:54:20 GMT
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Lentil and Quinoa Stuffed Bell Peppers | mecooking.com

Getting Started

Bell peppers filled with plant-based goodies blend natural sweetness with wholesome stuffing. It's not just tasty but shows how flexible and healthy veggie cooking can be. As someone who cooks for my family, I love sharing cheap, easy meals that work for regular dinners or when company's coming. What makes these stuffed peppers so great is how you can change them up. Fill them with stuff like quinoa, lentils, chickpeas and herbs - every bite gives you protein, fiber and lots of good nutrients. Let's check out what goes into these peppers, how to make them, why they're good for you, and all the ways you can make them your own.

What You'll Need

Colorful Peppers

Peppers are the main attraction here, bringing bright colors to your dinner plate. Pick whatever color you like, though the red, yellow and orange ones are usually sweeter and cook up a bit softer. You'll want six medium peppers for this dish.

Stuff for the Stuffing

  • Quinoa: This tiny grain packs protein, doesn't have gluten, and works with all kinds of flavors.
  • Lentils: These little powerhouses add good texture and lots of protein.
  • Fire-Roasted Tomatoes from a Can: They bring smoky flavor and juicy sweetness.
  • Italian Herbs: Stuff like basil, oregano and thyme go really well with the earthy quinoa and lentils.
  • More Flavors: Try paprika, turmeric, cumin and garlic powder to kick things up.
  • Extra Goodies: Throw in sun-dried tomatoes, garlic, onion or dairy-free cheese for more taste.

How to Make Them

Getting the Grains Ready

Give your quinoa and lentils a good rinse in cold water.
Put 1 cup quinoa with 2 cups water in a pot. Let it boil, then turn down the heat, cover it, and cook about 15-20 minutes until it's fluffy and dry.
In another pot, mix 1 cup lentils with 2 cups water. Boil it, turn down the heat, cover, and let it cook 20-25 minutes until they're soft.

Fixing the Peppers

Clean your peppers and dry them off.
Slice them in half from stem to bottom and take out all the seeds and white parts.
Put them in a baking dish, add a splash of olive oil, and bake at 375°F for 10-15 minutes to soften them up.

Cooking the Filling

Warm up a big pan on medium heat with some olive oil.
Throw in chopped onion and garlic, cooking until the onion gets clear.
Add those fire-roasted tomatoes, Italian herbs, paprika, turmeric and whatever other spices you like. Cook about 5 minutes, stirring now and then.
Mix in your cooked quinoa and lentils, plus any extras like sun-dried tomatoes or vegan cheese.

Putting It All Together

Spoon your quinoa-lentil mix into each pepper half. Pack it in nice and firm but don't squish it.
If you want, sprinkle more herbs or vegan cheese on top.

Into the Oven

Put your filled peppers in a baking dish, cover with foil, and bake at 375°F for about 25-30 minutes.
Take off the foil and cook another 5-10 minutes so the tops get a little brown.

Health Benefits

Protein Power

Each serving gives you about 9 grams of protein from the quinoa and lentils. That's great if you want more protein without eating animal products.

Fiber Boost

With 9 grams of fiber per serving, these peppers fill you up and help your digestion work better. They can even help lower your cholesterol.

No Gluten Here

Using quinoa means this dish naturally doesn't have gluten, so it works for folks who can't eat it or have celiac disease.

More Good Stuff

Peppers give you vitamins A and C plus antioxidants. The tomatoes add lycopene, which is good for you in many ways. The herbs bring extra vitamins and minerals, while lentils offer iron and potassium.

Make It Your Own

Tasty Toppings

  • Cashew Cheese: A smooth, tangy cheese made from blended cashews, water and spices.
  • Plant-Based Mozzarella: For that melty cheese feel on top.
  • New Herbs: Add fresh basil, parsley or thyme on top for bright flavor.
  • Yogurt: Put a spoonful of plant-based or regular yogurt on top for creaminess.

Different Styles

  • Middle Eastern Twist: Use spices like cumin, coriander and sumac. Add pine nuts and currants for more texture.
  • Italian Style: Go heavy on oregano, basil and thyme. Mix in sun-dried tomatoes and drizzle with olive oil.
  • Mexican Flair: Add cumin, chili powder and some nutritional yeast. Top with salsa, avocado and cilantro.
  • Greek Version: Season with oregano and thyme. Mix in Kalamata olives and squeeze some lemon juice over it all.

Plan Ahead Tips

Do Some Prep Early

  • Getting Peppers Ready: You can cut and clean your peppers a day ahead. Just keep them in the fridge in a sealed container.
  • Make Fillings First: Cook your quinoa, lentils and other fillings up to a day before. Store them separately in the fridge.
  • Last-Minute Assembly: Put everything together right before baking so it stays fresh and has the right texture.

Save Some for Later

  • Fill your peppers and put them in a baking dish.
  • Cover with plastic wrap or foil and freeze them.
  • When you want to eat them, let them thaw in the fridge overnight or put the dish in cold water to thaw faster. Bake at 375°F until the peppers are soft and everything's hot inside.

Kitchen Stuff You'll Need

  • Dutch Oven or Baking Dish: This helps the peppers cook evenly.
  • Steady Cutting Board: Keeps things safe when you're cutting peppers.
  • Big Pan: For cooking up all your filling ingredients.
  • Pot: To cook your quinoa and lentils.
  • Measuring Tools: So you get the amounts right.

Why These Peppers Are So Great

These veggie-stuffed peppers can be whatever you want them to be. They work as a main dish, meal prep for the week, or something fancy to serve guests.

Flavors From Around the World

  • Italian Touch: Load up on Italian herbs, sun-dried tomatoes and olive oil for that authentic taste.
  • Tex-Mex Approach: Mix in cumin, chili powder and nutritional yeast. Top with salsa, avocado bits and fresh cilantro.
  • Mediterranean Mood: Use plenty of oregano and thyme. Toss in some olives and finish with fresh lemon juice.

Cutting Carbs

  • Riced Cauliflower: Chop cauliflower super fine in a food processor. Cook it with some oil and add herbs.
  • Zoodles: Make zucchini into noodles with a spiralizer and cook them with garlic and herbs.

More Veggies to Stuff

  • Zucchini or Summer Squash: Scoop out the inside and fill with your quinoa-lentil mix.
  • Eggplant: Big eggplants make great vessels for quinoa, lentils and herbs.

Try New Things

The best thing about these peppers is how flexible they are. Play around with different fillings, spices and toppings until you find your favorite. Whether you cook all the time or you're just starting out, you'll probably love this dish. Adding these peppers to your meal rotation is healthy, easy and won't break the bank. Next time you're figuring out what to cook, give these a shot. With all their flavors, good ingredients and simple steps, they'll become a regular at your table. So jump in, get creative, and enjoy all the yummy possibilities of plant-based stuffed peppers

Lentil Bell Peppers

Filled with quinoa, lentils, and a delicious mix of herbs and spices, these stuffed bell peppers make a wholesome plant-based meal that's easy to whip up.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Mariana

Category: Vegetarian

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 peppers stuffed full)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 4 big bell peppers in any color you like—red, green, orange, or yellow work great.
02 2 tbsp of olive oil.
03 A dash of salt and black pepper depending on taste.
04 1 cup of quinoa, washed and drained.
05 2 cups of vegetable broth or plain water.
06 1 cup of green or brown lentils, cleaned and drained.
07 1 small onion, chopped finely.
08 3 minced garlic cloves.
09 1 cup of canned diced fire-roasted tomatoes.
10 1 cup of fresh chopped tomatoes, or swap with canned diced ones.
11 2 tbsp olive oil.
12 2 tsp of dried Italian seasoning blend.
13 1 tsp smoked paprika if you'd like.
14 1/2 tsp of salt.
15 1/4 tsp ground black pepper.
16 1/4 cup freshly chopped basil leaves.
17 1/4 cup freshly chopped parsley.
18 1/4 cup of sun-dried tomatoes in oil, drained and chopped up.

Instructions

Step 01

Set your oven to 375°F (190°C) so it heats up while you prep.

Step 02

Slice off the tops of your peppers, then scoop out the seeds and soft insides. Put them upright in a baking dish.

Step 03

Add quinoa and broth or water to a pot and bring it to a boil. Lower the heat, put a lid on, and let it cook gently for 15-20 minutes, or until soft and liquid’s gone.

Step 04

In a different pot, cover lentils with water and bring it to a boil. Reduce heat, cover, and simmer for 20-25 minutes until they're softened. Drain and keep them aside.

Step 05

Heat 1 tbsp of olive oil in a frying pan over medium. Toss in the onion and cook it until it's soft, which takes around 5 minutes. Add the garlic and stir for another 60 seconds.

Step 06

Mix in the cooked quinoa, lentils, fire-roasted tomatoes, the fresh or canned tomatoes, olive oil, smoked paprika (if you'd like), Italian herbs, salt, and pepper. Cook everything together for 2-3 minutes.

Step 07

Stir in the chopped basil, parsley, and sun-dried tomatoes so they're evenly mixed.

Step 08

Pack each cleaned pepper with the quinoa-lentil mixture, filling each one all the way up.

Step 09

Wrap the dish with foil and pop it in the oven for 25 minutes.

Step 10

Take off the foil and bake for another 15-20 minutes until the peppers are soft but hold their shape.

Notes

  1. Extra Toppings: Add cashew cheese, melted mozzarella, fresh parsley or basil, thyme, creamy Greek yogurt, or dairy-free coconut yogurt on top.
  2. Serving It Up: Serve these peppers warm, and add some toppings if you’d like.
  3. Do It Early: Cook the quinoa and lentils, or even make the filling, a day before. Keep them in the fridge until you're ready to use them.
  4. Freeze It: Prep and stuff the peppers but don’t bake them. Freeze them instead, thaw overnight, and bake fresh when you want them.

Tools You'll Need

  • An oven-safe baking dish.
  • A pot for quinoa.
  • A big pan for sautéing.
  • Foil to cover during baking.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Sweet bell peppers.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 10 g
  • Total Carbohydrate: 55 g
  • Protein: 14 g