Lentil and Rosemary Stuffed Bell Peppers
Colorful bell peppers filled with a savory lentil and herb mixture, baked until tender. A hearty vegetarian main with earthy, aromatic flavors. This mediterranean-inspired vegetarian ready in about 60 minutes pairs cooked brown lentils, small, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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.
Ingredients
- 4 large, halved and seeds removed bell peppers
- 1 cup, cooked brown lentils
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 1 tbsp, chopped fresh rosemary
- 1/2 cup diced tomatoes
- 2 tbsp olive oil
- 1/4 cup vegetable broth
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a medium skillet over medium heat. Sauté 1 small diced onion until translucent (5 minutes), then add 2 minced garlic cloves and cook 1 minute more until fragrant.
- Step 2: Stir in 1 cup cooked brown lentils, 1/2 cup diced tomatoes, 1 tbsp chopped fresh rosemary, and 1/4 cup vegetable broth. Simmer for 5 minutes until flavors meld and mixture thickens slightly.
- Step 3: Spoon lentil mixture evenly into 4 halved bell peppers. Place peppers upright in a baking dish, pour any remaining liquid over them, and cover with foil.
- Step 4: Bake for 30 minutes, then remove foil and bake 10 more minutes until peppers are tender and edges are slightly browned.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Rosemary Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 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 Lentil and Rosemary 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 cooked brown lentils from drying out.
Can I substitute ingredients in Lentil and Rosemary 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 Lentil and Rosemary 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.
What goes well with Lentil and Rosemary Stuffed Bell Peppers?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
