Hidden Veggie Stuffed Peppers

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

Colorful bell peppers filled with a hidden blend of lentils, herbs, and sun-dried tomatoes for a vibrant, protein-rich meal. This mediterranean-inspired vegetarian ready in about 65 minutes pairs bell peppers, brown lentils, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds; set aside.
  2. Step 2: Cook lentils in 1 cup water for 20 minutes until tender. Drain and return to pot.
  3. Step 3: Finely chop 1/2 cup red onion and 1/4 cup sun-dried tomatoes, then sauté in 1 tsp olive oil for 3 minutes until onions are translucent.
  4. Step 4: Stir sautéed mixture into lentils, add 1 tbsp lemon juice, and mix in 2 tbsp chopped parsley until combined.
  5. Step 5: Stuff each pepper with 3/4 cup lentil mixture, pressing gently to fill.
  6. Step 6: Place peppers in a baking dish, pour 1/2 cup chicken broth around them, and cover with foil.
  7. Step 7: Bake for 30 minutes, then remove foil and bake for 10 more minutes until peppers are tender and edges are slightly charred.

Frequently asked questions

How long does Hidden Veggie Stuffed Peppers take to make?

Total time is about 65 minutes (25 min prep + 40 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 Hidden Veggie 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 Hidden Veggie 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 Hidden Veggie 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 Hidden Veggie Stuffed 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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