Mediterranean Lentil Stuffed Peppers

Name: Mediterranean Lentil Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked lentils; 1 cup cooked rice or quinoa; 1/2 cup feta cheese, crumbled; 1/4 cup black olives, chopped; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Fresh parsley for garnish; Olive oil for drizzling

Highlighted under: Fresh Healthy Meals Ideas

When I first made these Mediterranean Lentil Stuffed Peppers, I was delighted not only by their vibrant colors but also by the symphony of flavors that came together. The combination of earthy lentils, fresh herbs, and tangy feta creates a dish that is both satisfying and nutritious. I love serving these as a hearty meal or a delightful side. They’re surprisingly easy to prepare and perfect for impressing guests at dinner parties or enjoying as a meal prep option for busy weeknights!

Created by

Cecilia Grant

Last updated on 2026-01-19T22:05:34.621Z

Each time I prepare these stuffed peppers, I'm reminded of the vibrant markets in Greece, bursting with fresh produce and herbs. The satisfaction of combining hearty lentils with a mix of spices and vegetables gives me a sense of accomplishment. It’s not just a dish; it's a culinary journey that transports me to sunny Mediterranean shores.

One of the little tips I’ve learned is to roast the peppers a bit first to enhance their sweetness and make them tender. This simple technique elevates the dish, allowing the flavors of the stuffing to meld beautifully with the pepper’s natural sweetness. Give it a try!

Why You Will Love This Recipe
Hearty and filling, yet light and healthy.
A colorful and visually appealing dish that impresses.
Versatile and can be adapted with different fillings.

Choosing the Right Peppers

When selecting your bell peppers, look for ones that are firm and free of blemishes. The size and shape can impact how much filling you'll be able to pack into each pepper, so aim for larger varieties. I prefer using a mix of colors for visual appeal, but any color will do. Remember that smaller peppers will require adjustments in cooking time, so keep an eye on them to avoid overcooking.

If you're feeling adventurous, consider using poblano or Anaheim peppers for a slightly spicier twist. These peppers add a smoky flavor that complements the filling beautifully. Just be sure to adjust the cooking time, as these peppers typically take a bit longer to soften compared to traditional bell peppers.

Tip for Perfectly Cooked Lentils

The texture of the lentils plays a crucial role in the overall mouthfeel of the stuffed peppers. I recommend using green or black lentils, as they hold their shape well after cooking. If you're using dried lentils, rinse them thoroughly and boil them for about 20-25 minutes until tender yet firm. Avoid overcooking, which can lead to a mushy filling and may cause the peppers to lose their structure during baking.

Canned lentils are a convenient alternative, requiring no cooking time. Just drain and rinse them well before mixing them into the filling. This can save you a significant amount of prep time on busy nights, making the recipe even more accessible without sacrificing texture or flavor.

Make-ahead and Storage Tips

These Mediterranean Lentil Stuffed Peppers are an excellent meal prep option. You can prepare the filling a day in advance and store it in the fridge for up to 48 hours, which makes assembly a breeze on your busy evenings. Just be sure to stuff the peppers and bake them fresh for the best texture and flavor.

If you're looking to batch cook, these peppers freeze beautifully. After stuffing, wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. When ready to enjoy, allow them to thaw overnight in the fridge, then bake from frozen, increasing the oven time to ensure they cook through.

Ingredients

Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked lentils
1 cup cooked rice or quinoa
1/2 cup feta cheese, crumbled
1/4 cup black olives, chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Fresh parsley for garnish
Olive oil for drizzling

Feel free to swap in any grains or beans you have on hand!

Steps

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle with olive oil and place them in a baking dish.

Make the Filling

In a skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add the cooked lentils, rice or quinoa, black olives, feta cheese, oregano, basil, salt, and pepper. Stir well and cook for an additional 5 minutes until heated through.

Stuff the Peppers

Carefully spoon the filling into each bell pepper, packing it tightly. Drizzle a little more olive oil on top of the stuffed peppers.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.

Serve

Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

These can be enjoyed warm or at room temperature.

Pro Tips

For a spicy kick, add some red pepper flakes to the filling mixture or serve with a side of your favorite spicy sauce.

Flavor Enhancements

To elevate the flavor profile of your stuffed peppers, consider incorporating some chopped sun-dried tomatoes or artichoke hearts into the filling. These ingredients add a wonderful Mediterranean essence and can complement the earthiness of the lentils. For an extra kick, a pinch of red pepper flakes mixed in can add warmth without overwhelming the dish.

Feel free to mix in your favorite fresh herbs, such as dill or mint, for a refreshing note. Adding these at the end of the cooking process will preserve their bright flavors, making each bite burst with freshness. Remember that cooking will diminish the impact of delicate herbs, so sprinkle fresh ones on top before serving for a vibrant finish.

Serving Suggestions

These stuffed peppers can stand alone as a meal, but they pair exceptionally well with a side salad or some crusty bread to soak up the delicious juices. A simple cucumber-tomato salad with a light lemon vinaigrette can bring brightness and balance to the meal, enhancing the Mediterranean theme.

You might also consider serving them with a dollop of tzatziki or a drizzle of tahini sauce for added creaminess and flavor. This not only complements the dish but also adds a cooling effect against the warmth of the spices in the stuffing.

Questions About Recipes

→ Can I use other types of beans?

Absolutely! Feel free to substitute lentils with black beans or chickpeas.

→ How long do leftovers last?

Leftovers can be stored in the fridge for up to 3 days in an airtight container.

→ Can these be frozen?

Yes! Freeze the stuffed peppers before baking for up to 2 months. Bake directly from frozen, adding additional cooking time.

→ What can I serve with stuffed peppers?

These stuffed peppers pair beautifully with a light salad or crusty bread.