Lentil and Spinach Stuffed Peppers

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

Colorful bell peppers filled with a hearty lentil and spinach mixture, baked to perfection and bursting with Mediterranean flavors. This mediterranean-inspired vegetarian ready in about 65 minutes pairs bell peppers, green lentils, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

★ 4.2 (12 ratings) Prep: 30 min Cook: 35 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 180°C (350°F). In a large pot, cook 1 cup green lentils in 2 cups water until tender, about 20 minutes. Drain and set aside.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves. Sauté 3 minutes until softened. Add 1/2 cup rice, 1 tsp dried oregano, and 1/2 cup tomato sauce. Cook 2 minutes, stirring frequently.
  3. Step 3: Stir in 2 cups spinach and 1/2 cup cooked lentils. Cook 3 minutes until spinach wilts. Season with salt and pepper. Spoon mixture into bell pepper halves, dividing evenly. Brush tops with remaining 1 tbsp olive oil. Bake 25-30 minutes until peppers are tender and golden. Let cool 10 minutes before serving.

Frequently asked questions

How long does Lentil and Spinach Stuffed Peppers take to make?

Total time is about 65 minutes (30 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 Lentil and Spinach 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 Lentil and Spinach 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 Lentil and Spinach Stuffed Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lentil and Spinach 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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