Main Courses > Vegetarian & Vegan > Plant-Based Mains > Stuffed Bell Peppers

Mediterranean Lentil Stuffed Bell Peppers

Bell peppers filled with a vibrant Mediterranean mixture of lentils, sun-dried tomatoes, Kalamata olives, and herbs. This plant-based main course is bursting with flavor and provides a satisfying and nutritious meal.

Great for meal prepping and adaptable to your favorite Mediterranean ingredients.

Prep Time
25 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 4 medium Bell Peppers (yellow, red, orange)
  • 1.5 cups Cooked Green Lentils
  • 0.5 cup, oil-packed, drained and chopped Sun-dried Tomatoes
  • 0.5 cup, pitted and chopped Kalamata Olives
  • 0.25 medium, finely diced Red Onion
  • 0.25 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 2 cloves, minced Garlic
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Olive Oil
  • To taste Salt
  • To taste Black Pepper
  • 0.5 cup Vegetable Broth

Prepare the Peppers

Preheat oven to 375°F (190°C).
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Lightly grease a baking dish.

Sauté Aromatics

Heat the olive oil in a skillet over medium heat.
Add the diced red onion and minced garlic and sauté for 3-5 minutes, or until softened and fragrant.

Combine Filling Ingredients

In a large bowl, combine the cooked green lentils, sautéed red onion and garlic, sun-dried tomatoes, Kalamata olives, chopped parsley, chopped mint, lemon juice, salt, and pepper.
Mix well to ensure all ingredients are evenly distributed.

Stuff the Peppers

Spoon the lentil mixture into the bell pepper halves, pressing lightly to pack the filling.
Place the stuffed bell peppers in the prepared baking dish.

Bake the Peppers

Pour the vegetable broth into the bottom of the baking dish. This helps to steam the peppers and keep them moist.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through and slightly browned.

Serving

Serve the Mediterranean lentil stuffed bell peppers warm.
Garnish with a drizzle of olive oil and extra fresh parsley or mint, if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 130-160kcal Protein: 6-8g Fat: 5-7g Carbohydrates: 18-22g Fiber: 6-8g

Other Considerations for Nutrition

Nutritional content varies based on ingredient brands and quantities. Kalamata olives and sun-dried tomatoes are high in sodium; use sparingly if sodium intake is a concern.

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FAQ

  • Can I use different types of olives?

    Yes, you can use other types of olives like green olives or black olives. However, Kalamata olives provide a distinct Mediterranean flavor that complements the other ingredients well.
  • Can I add other vegetables to the filling?

    Absolutely! Diced zucchini, eggplant, or spinach would be great additions to the filling. Just be sure to sauté them lightly before adding them to the lentil mixture.
  • How do I store leftovers?

    Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.