Mediterranean Stuffed Bell Peppers with Quinoa and Lentils

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Colorful bell peppers filled with a mix of quinoa, lentils, and Mediterranean herbs, baked to perfection. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs bell peppers, quinoa, lentils 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 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.

Ingredients

• 6 large bell peppers
• 1 cup quinoa
• 1 cup cooked lentils
• 1 cup diced tomato
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup chopped parsley
• 1 tsp oregano

Instructions

1. Step 1: Preheat oven to 375°F (190°C) by placing rack in center and allowing oven to fully heat for 10-15 minutes. Tip: Use an oven thermometer to confirm temperature accuracy for even cooking.
2. Step 2: Rinse 1 cup quinoa under cold water in a fine mesh strainer to remove saponins, then transfer to a medium saucepan with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Tip: Let quinoa rest for 5 minutes before fluffing with a fork.
3. Step 3: In a large mixing bowl, combine 1 cup cooked lentils (drained if canned), 1 cup diced tomato (cut into 1/4-inch cubes), 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 cup chopped parsley, and 1 tsp oregano. Stir until ingredients are evenly coated and mixture is slightly moist but not runny.
4. Step 4: Cut off the tops of 6 large bell peppers with a sharp knife, then use a paring knife to remove seeds and white membranes from interiors. Place peppers upright in a 9x13-inch baking dish, then spoon quinoa-lentil mixture into each pepper, pressing gently to pack tightly. Tip: Use a spoon to level the filling for even baking.
5. Step 5: Bake stuffed peppers for 25 minutes, or until peppers are tender when pierced with a fork and filling is hot. Rotate dish halfway through baking for even browning. Tip: If using cheese, sprinkle 1/4 cup shredded mozzarella or feta over stuffed peppers during last 5 minutes of baking.
6. Step 6: Let peppers rest for 5 minutes before serving, then transfer to a serving platter. Check that quinoa is fully cooked and lentils are tender, and that peppers have softened but retained structure.