Rice and Lentil Stuffed Peppers

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

Colorful, protein-rich peppers filled with a hearty rice-lentil mixture. The tomatoes and herbs create a flavorful, budget-friendly dish that feeds a family. This Middle Eastern-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs bell peppers, brown rice, canned lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 25 min Cook: 30 min Serves 6 Middle Eastern cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté 3 minutes until softened. Stir in rice, lentils, tomato sauce, oregano, salt, and pepper. Cook 5 minutes, then let cool slightly.
  2. Step 2: Stuff pepper halves with rice-lentil mixture, placing them in a baking dish. Pour 1 cup tomato sauce over the top to keep peppers moist.
  3. Step 3: Bake for 30 minutes, or until peppers are tender and filling is heated through. Let cool 10 minutes before serving.

Frequently asked questions

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

Total time is about 55 minutes (25 min prep + 30 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 Rice and Lentil 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 Rice and Lentil 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 Rice and Lentil 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 Rice and Lentil 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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