Stuffed peppers have always been a staple, but I like to think of this version as a bit of a rebel—using lentils instead of ground meat, making it more accessible, more down-to-earth. It’s a dish rooted in comfort, but with a punch of spice that wakes up the senses. Perfect for weeknights when you want something hearty but not heavy.

Why I keep coming back to this dish

It’s simple, satisfying, and endlessly customizable. The smoky lentil filling is forgiving—adjust spices, skip cheese, or add herbs. It’s a dish I turn to when I want to feel like I’ve made something wholesome from scratch, without fuss. Plus, the aroma of peppers roasting and spices simmering is pure comfort.

Breaking down the ingredients: what makes this dish tick

• Red bell peppers: Sweet and juicy, they form the perfect vessel. Swap for poblano for more smoky heat.
• Cooked lentils: Earthy and hearty, they bulk up the filling. Use canned for speed, or cook your own for more flavor.
• Chopped tomatoes: Juicy and bright, add moisture and zest. Canned diced tomatoes work fine.
• Onions and garlic: Builds the base flavor, warming and aromatic.
• Shredded cheese (cheddar or mozzarella): Melty and golden, binds everything together. Use a vegan cheese if dairy isn’t your thing.
• Spices (cumin, paprika, chili powder): A smoky, warm heat that makes the filling pop. Adjust to taste.
• Lemon juice: Brightens the dish right at the end, adds a fresh zing.

Tools and equipment that make the magic happen

• Baking dish: Holds the peppers steady while baking.
• Chef’s knife: Slices the tops and seeds out of the peppers.
• Pan with lid: Sauté the filling ingredients and keep everything flavorful.
• Spoon: Stuff the peppers neatly.
• Oven thermometer (optional): Ensures accurate baking temperature.

Step-by-step guide to stuffing peppers

Step 1: Preheat your oven to 190°C (375°F).

Step 2: Slice the tops off the peppers and scoop out seeds and membranes.

Step 3: In a pan, heat oil over medium, sauté chopped onions until translucent, about 5 minutes.

Step 4: Add ground spices, cook until fragrant, then stir in cooked lentils and chopped tomatoes.

Step 5: Stuff the peppers with the lentil mixture, then place in a baking dish.

Step 6: Top with shredded cheese and bake for 25-30 minutes, until peppers are tender and cheese is golden.

Step 7: Rest for 5 minutes, then serve hot with a squeeze of lemon.

Cooking checkpoints and tips for perfect stuffed peppers

• Peppers should be tender but still hold their shape. Test with a fork.
• The filling should be moist but not soupy; if too dry, stir in a splash of broth.
• Cheese on top should be bubbly and golden, not burnt.
• Use a sharp knife to check pepper softness; it should pierce easily without falling apart.

Common pitfalls and how to sidestep them

• Filling is dry and crumbly.? Add a splash of water or broth if filling gets too dry.
• Cheese burns before peppers are tender.? Cover peppers loosely with foil if cheese browns too fast.
• Peppers are undercooked or overcooked.? Use a sharp knife to check peppers doneness.
• Peppers stay firm and unyielding.? Bake a few extra minutes if peppers aren’t tender.

Spicy Lentil Stuffed Peppers

This dish features vibrant red bell peppers filled with a hearty, smoky lentil mixture infused with warm spices and topped with melty cheese. The peppers are roasted until tender, creating a colorful and satisfying main course with a delightful combination of soft, juicy peppers and flavorful filling. Perfect for weeknights, it offers a wholesome and customizable vegetarian option with a comforting aroma and appealing golden crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Global

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pcs red bell peppers halved and seeded
• 1 cup cooked lentils drained if canned
• 1 cup chopped tomatoes canned or fresh
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 cup shredded cheese cheddar or mozzarella
• 1 teaspoon cumin ground
• 1 teaspoon paprika smoked or sweet
• 1/2 teaspoon chili powder adjust to taste
• 2 tablespoons oil for sautéing
• to taste lemon juice brightens the dish

Equipment

• Baking dish
• Chef’s knife
• Pan with lid
• Spoon
• Oven thermometer (optional)

Method

 

1. Preheat your oven to 190°C (375°F). Place the halved peppers in a baking dish, standing upright, ready to be stuffed.
   
2. Heat oil in a pan over medium heat until it shimmers and starts to smell fragrant. Add the finely chopped onion and sauté for about 5 minutes until translucent and soft.
   
3. Add minced garlic, cumin, paprika, and chili powder to the onions. Stir well and cook for another minute until the spices are fragrant.
   
4. Stir in the cooked lentils and chopped tomatoes, mixing everything together. Let it simmer gently for 5 minutes until heated through and slightly thickened.
   
5. Remove the filling from heat and stir in half of the shredded cheese and a squeeze of lemon juice for brightness.
   
6. Use a spoon to carefully fill each pepper with the lentil mixture, pressing gently to pack the filling in.
   
7. Top each stuffed pepper with the remaining shredded cheese, spreading it evenly over the top.
   
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden brown.
   
9. Remove from the oven and let rest for 5 minutes to settle the flavors and make serving easier.
   
10. Squeeze a little more lemon juice over the peppers for a fresh zing, then serve hot, enjoying the colorful and hearty dish.
    

Mia

Hi, I’m Mia Bennett, the chef and storyteller behind Grounding in Tradition. I’m so glad you’re here. This blog is my way of preserving the flavors, techniques, and rituals that shaped me as both a cook and a professional chef. Grounding in Tradition is not about trends or shortcuts. It is about honoring where food comes from, understanding the hands that prepare it, and carrying forward recipes that deserve to be remembered.