Creamy Mushroom & Lentil Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers baked with a savory lentil-mushroom filling, finished with a hint of thyme and creamy cheese. This vegetarian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs (uncooked) Brown lentils, (finely chopped) Cremini mushrooms, medium (finely diced) Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (13 ratings) Prep: 25 min Cook: 35 min Serves 4 Vegetarian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds; set aside. Place peppers upright in a baking dish. Cook 1 cup uncooked brown lentils in 2 cups water for 25 minutes until tender, then drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3 minutes until soft. Add 2 cups finely chopped cremini mushrooms and cook for 8 minutes until golden and moisture evaporates.
  3. Step 3: Stir in 1 cup cooked lentils, 1 cup vegetable broth, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until thickened. Remove from heat and mix in 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan.
  4. Step 4: Spoon lentil mixture evenly into prepared bell peppers. Cover dish with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until peppers are tender and cheese is bubbly.

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Frequently asked questions

How long does Creamy Mushroom & Lentil Stuffed Bell Peppers take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Mushroom & Lentil Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) brown lentils from drying out.

Can I substitute ingredients in Creamy Mushroom & Lentil Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Mushroom & Lentil Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Mushroom & Lentil Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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