Harvest Squash & Lentil Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted bell peppers filled with a savory blend of earthy lentils, sweet squash, and aromatic herbs, finished with a hint of lemon zest for brightness. This american-inspired vegetarian (gluten-free) ready in about 57 minutes pairs bell peppers, butternut squash, brown lentils 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 rice, quinoa, or a quick salad. 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.

★ 4.0 (11 ratings) Prep: 25 min Cook: 32 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut tops off bell peppers and remove seeds; place cut-side down on a baking sheet. Roast for 15 minutes until slightly softened.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 cup diced onion and 2 minced garlic cloves for 5 minutes until translucent and fragrant.
  3. Step 3: Add 1 ½ cups diced butternut squash, 1 cup cooked lentils, 1 tbsp chopped thyme, and ½ cup vegetable broth. Simmer uncovered for 12 minutes until squash is tender and liquid reduces slightly.
  4. Step 4: Stir in 1 tsp lemon zest, then remove from heat. Spoon mixture into roasted peppers, top with ¼ cup crumbled feta, and bake 10 minutes until cheese melts and filling is bubbling.

Frequently asked questions

How long does Harvest Squash & Lentil Stuffed Peppers take to make?

Total time is about 57 minutes (25 min prep + 32 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 Harvest Squash & Lentil Stuffed 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 bell peppers from drying out.

Can I substitute ingredients in Harvest Squash & Lentil Stuffed 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 Harvest Squash & Lentil Stuffed 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 Harvest Squash & Lentil Stuffed Peppers vegetarian?

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

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