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.
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!
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:
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.
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.
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.
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
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
Nutrition
Comments
COOKBOOK
LOVED this. Such a wonderful blend of flavors. Thanks for sharing!!!!
I am making this recipe tonight, right now :-)
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.
I love everything in this recipe. All the flavors, spices, textures and colors! It definitely a spring-y meal :)
Oh yum, your stuffed peppers sound delicious – really looking forward to giving this recipe a try :)
Rosie, I hope you like it!
Which squash is it? The crookneck one?
Hi, I used straightneck yellow squash, but either crookneck or straightneck will work in this recipe. Good luck!
Love your pics and the recipe!
Why thank you so much, Neeli! I appreciate that :)
Heart warming. And good food too!
From the mouths of babes…
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!
what a precious thing from your son :) and this post screams so much rainbow. I have tried making something similar with couscous- loved the idea of lentils and adding sausage, yum!!!
Yes! Couscous stuffed peppers are fantastic – I plan on making that next :)
These look so rustic, and comforting. All those colors and the gooey cheese….I would love to eat one of those right now!
Thanks, Marcie! They were awesome as leftovers, too :)
How precious! These peppers look so tasty, I wanted one as soon as I saw your IG :). I love a meal filled with color!
Thanks, Laura! I can’t wait for all the colorful produce to start hitting the markets., that’s for sure!
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-
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
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.
Awwww, Brian, thank you!!!
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.
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!
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.!
Hee hee! So funny, isn’t it?