Mushroom & Lentil Baked Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Hearty roasted bell peppers filled with a savory lentil and mushroom mixture, seasoned with rosemary and garlic. This mediterranean-inspired vegetarian (vegetarian, gluten-free) ready in about 55 minutes pairs large bell peppers, extra-virgin olive oil, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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 bell peppers
• 2 tbsp extra-virgin olive oil
• 1/2 cup diced yellow onion
• 1.5 cups diced cremini mushrooms
• 2 cloves minced garlic
• 1.5 cups cooked brown lentils
• 1 tbsp chopped fresh rosemary
• 1/4 cup diced sun-dried tomatoes
• 3 tbsp chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Slice 1 inch off the top of each bell pepper and remove seeds and membranes; brush insides lightly with 1 tbsp olive oil.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until translucent, then add mushrooms and cook for 7 minutes until golden brown and moisture evaporates.
3. Step 3: Stir in minced garlic, cook for 1 minute until fragrant, then add cooked lentils, 1 tbsp chopped rosemary, 1/4 cup diced sun-dried tomatoes, 3 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until flavors meld.
4. Step 4: Divide lentil mixture evenly among prepared peppers, pressing down gently to fill. Top each with 1/4 cup grated Parmesan cheese.
5. Step 5: Place peppers in a baking dish, pour 1/4 cup water into the dish, and cover with foil. Bake for 25 minutes, then remove foil and bake for 10 minutes more until peppers are tender and cheese is golden.