Vegetarian Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted bell peppers filled with a quinoa, lentil, and spinach mixture for a hearty plant-based meal. This mediterranean-inspired mediterranean (vegetarian) ready in about 75 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 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.

★ 3.8 (11 ratings) Prep: 35 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Halve 4 bell peppers and remove seeds. Place cut side up in a baking dish and roast for 25 minutes until tender.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 diced onion and 2 minced garlic cloves, sauté for 3 minutes until softened.
  3. Step 3: Add 1 cup cooked quinoa, 1 cup cooked lentils, and 2 cups chopped spinach. Stir to combine, then mix in 1 cup tomato sauce and 1 tsp oregano.
  4. Step 4: Stuff the roasted peppers with the mixture, pressing gently to pack it in. Bake for 15 minutes until the top is lightly charred and the filling is hot.
  5. Step 5: Serve with a side of yogurt or fresh herbs.

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Frequently asked questions

How long does Vegetarian Stuffed Peppers take to make?

Total time is about 75 minutes (35 min prep + 40 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 Vegetarian 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 Vegetarian 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 Vegetarian 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 Vegetarian 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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