Four bell pepper halves in a pan stuffed with lentils and veggies and baked.

Lentil Stuffed Peppers

These Lentil Stuffed Peppers are packed with hearty Beluga lentils, veggies, and a savory spice blend. They make a wonderful meatless meal or side dish and can easily be customized to be vegan (just omit the cheese) if desired.

Four bell pepper halves in a pan stuffed with lentils and veggies and baked.
Lentil Stuffed Peppers

The term “eat the rainbow” came to mind when I made these Lentil Stuffed Peppers. The peppers are chock-full of colorful vegetables, plus nutrient-rich lentils, perfect for a side dish or a meatless meal. Of course, if you prefer, you can also add meat to this recipe – crumble in some chicken sausage if you like something even heartier!

Four bell pepper halves stuffed with lentils, veggies, and cheese and then baked with the words, "Lentil Stuffed Peppers".

We were heading back to my daughter’s dance studio when my son stopped to tell me he had three reasons why he was lucky:

1. I have the food I need.
2. My family.
3. A happy heart.

Three simple things. Three very profound things. I didn’t want to forget, so I asked him to repeat it for me, and I recorded his little voice so I could always remember. I wanted to share it with you:

3 Reasons I Am Lucky

You can hear him for yourself…and if you listen through to the end, you will also hear me trying to figure out how to work Evernote.

An orange bell pepper and a halved orange bell pepper.
Black Beluga Lentils in a white bowl with cloves of garlic in the background.
Chopped leeks in a bowl.

What’s most important is a happy heart, mama. So true, I nodded. You’re so wise, where did you learn that? I asked.

Kermit the Frog.

Naturally.

The same frog who brought us rainbow connections has taught my children a valuable lesson that many adults overlook.

Cooking chopped yellow squash, chopped leeks, and black Beluga lentils in a pan on the stove.
Lentil Stuffed Peppers topped with cheese and arranged in a cast iron pan.

I thought of rainbows as I sautéed vegetables to create the filling for these Lentil Stuffed Peppers. Green leeks, yellow squash, red tomatoes, mixed with inky beluga lentils in the orange bell peppers. The bright hues and my son’s happy heart brought a smile to my face. I filled the peppers with the colors of the rainbow, healthy vegetables that I know I am lucky to have. I can thank my little guy…and Kermit…for reminding me.

Lentil Stuffed Peppers made with halved orange bell peppers and stuffed with a mix of lentils, vegetables, and cheese.

More Lentil Recipes

Spiced Butternut Squash Lentil Soup (Vegan)
Lentil Stuffed Summer Squash
Summer Lentil Salad
Prime Rib Beef and Lentil Soup

Lentil Stuffed Peppers

The term "eat the rainbow" came to mind when I made these Lentil Stuffed Peppers. The peppers are chock-full of colorful vegetables, plus nutrient rich lentils, perfect for a side dish or a meatless meal. Of course, if you prefer, you can also add meat to this recipe – crumble in some chicken sausage if you like something even heartier!
Course Dinner, lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 280kcal

Ingredients

  • 2 large bell peppers
  • 1/2 cup black Beluga lentils
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 leek quartered, sliced and washed
  • 3 cloves garlic minced
  • 2 medium yellow squash finely diced
  • 1 cup grape tomatoes halved
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon paprika
  • 1/4 teaspoon balsamic vinegar
  • 1 cup crumbled/grated cheese such as feta, Gorgonzola, mozzarella
  • Fresh parsley chopped, for garnish

Instructions

  • Bring a medium pot filled partially with water (about 3 inches deep) to a boil. Halve the bell peppers, removing the pith and the seeds. Place the peppers in the boiling water, and let them cook for about 5 minutes. Remove and drain cavity side down on a paper towel or kitchen towel.
  • Cook the lentils in 1 1/2 cups water (for more flavor, use vegetable or chicken stock). Bring to a boil, then simmer for about 15 minutes. Drain and set aside.
  • Preheat the oven to 350°F.
  • Heat the olive oil in a deep sided sauté pan over medium heat. Add the leeks and the garlic, and cook until the leeks begin to wilt. Add the yellow squash and tomatoes, season to taste with salt and pepper, as well as the cumin, coriander, marjoram, and paprika. Cook for about 5 minutes, stirring occasionally. Adjust seasoning if necessary, then stir in the balsamic vinegar, cooked lentils and 3/4 cup of the cheese.
  • Place the peppers in an ovenproof dish and fill with the lentil stuffing. Top with remaining cheese and drizzle lightly with a tiny bit of olive oil. Bake for about 15 minutes, or until the cheese is melted and the peppers are tender. Garnish with parsley and serve.

Notes

Adapted from Couscous & Feta Stuffed Peppers, SELF (September, 2000), via Epicurious.

Nutrition

Calories: 280kcal | Carbohydrates: 26g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 557mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3063IU | Vitamin C: 103mg | Calcium: 202mg | Iron: 4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cindy

    LOVED this. Such a wonderful blend of flavors. Thanks for sharing!!!!

    Reply
  2. Holly

    This looks so fabulous. I love lentils and I’m always looking for new flavors to cook with them. I’m bookmarking this to make ASAP.

    Reply
    • Liren

      Hi, I used straightneck yellow squash, but either crookneck or straightneck will work in this recipe. Good luck!

      Reply
  3. Liz Barbo

    Heart warming. And good food too!

    From the mouths of babes…

    Reply
    • Liren

      We’ve got to remember those little nuggets, right Liz? They grow up so fast, I can just imagine all that A says to you!

      Reply
    • Liren

      Thanks, Laura! I can’t wait for all the colorful produce to start hitting the markets., that’s for sure!

      Reply
  4. Gina

    He sure is lucky. Lucky you cook for him and that you prepare such tasty and healthy meals for him. I like how your peppers held their shape too because they didn’t have to bake too much. I miss the Muppets. Hope you are having a great week. Last week for me, then we are on break.
    -Gina-

    Reply
    • Liren

      Gina, you’re too kind! I do my best, it’s all I can do for him. This was the first time I tried parboiling the peppers, and I have to say, I really liked it! It wasn’t cooked to mush, and I appreciated that. Hang in there, the weekend is upon us, hope you go through the week! xo

      Reply
  5. Brian

    Your son is incredibly wise… and I doubt that he just learned that from the Muppets (though, there are lots of life lessons one can pull from them), but from you, his wonderful mama.

    Reply
  6. Laura

    This was such a sweet reminder to take in. Kermit the frog… he just knows. Also it’s amazing that the lesson got through to your little guy. So many adults forget this over time. Also, loving this recipe Liren. Nice colourful goodness to get us through the last bit of winter.

    Reply
    • Liren

      Right? Kermit is awesome. And it is sad how the messages get lost on us sometimes. I’m glad kids do listen :)

      Happy you liked the post, Laura, it was just what I needed this week – spring is teasing us!

      Reply
  7. Cookin Canuck

    That is so sweet! I love how he says “lucky” in the recording. :)

    And now I’m feeling lucky that I ran across this recipe. What a great mix of veggies and lean protein.!

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close