Smoky Paprika Lentil & Sweet Potato Stuffed Peppers
Vibrant bell peppers filled with protein-packed lentils, sweet potatoes, and a smoky tomato sauce. This vegetarian (vegan option) ready in about 55 minutes pairs large bell peppers, brown lentils, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, tops removed and seeds discarded large bell peppers
- 1 cup, cooked brown lentils
- 1 medium, peeled and finely diced sweet potato
- 14 oz can fire-roasted diced tomatoes
- 1 tsp smoked paprika
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 tbsp nutritional yeast
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Sauté diced sweet potato in 1/2 tbsp olive oil over medium heat for 8 minutes until slightly tender, then add diced onion and garlic, cooking for 3 more minutes until fragrant.
- Step 2: Stir in cooked lentils, fire-roasted tomatoes (with juice), 1 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer uncovered for 10 minutes until sauce thickens slightly.
- Step 3: Spoon lentil mixture into hollowed bell peppers, top with parsley and nutritional yeast, and bake for 25 minutes until peppers are tender and filling is bubbling hot.
Frequently asked questions
How long does Smoky Paprika Lentil & Sweet Potato Stuffed Peppers take to make?
Total time is about 55 minutes (20 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 Smoky Paprika Lentil & Sweet Potato 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 large bell peppers from drying out.
Can I substitute ingredients in Smoky Paprika Lentil & Sweet Potato 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 Smoky Paprika Lentil & Sweet Potato Stuffed 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.
Is Smoky Paprika Lentil & Sweet Potato Stuffed Peppers vegan option?
Yes — this recipe is tagged vegan option, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
