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Turn basic pantry finds into a punchy, colorful meal that keeps things light but super filling every time. Lentils and sweet peppers mix it up with Mediterranean spices and a smoky edge. Every bite feels bright and hearty—you won't stop at one.
This started out as a special meal for a birthday dinner—a friend who can't get enough veggies. Now this is what I reach for when the family's hungry or I've gotta bring something fun to a potluck.
Tasty Ingredients
- Diced tomatoes: Keep all the juices in for maximum flavor and softness
- Vegetable broth: Low-salt is best for keeping the flavors just right
- Carrot: Adds a gentle sweetness—chopped or shredded, either works
- Nutritional yeast or vegan parmesan: For a cheesy edge, try either if you want
- Smoked paprika: A little smoky flare goes a long way
- Bread crumbs: For a crunchy oven-baked topping (skip or swap as needed)
- Red pepper flakes: Add a dash for subtle heat if you're into spice
- Brown or green lentils: Rinse them first—these add satisfying bite
- Bell peppers: Pick out big, sturdy ones any color you like for easy stuffing
- Onion: Chop fine—yellow or white onion both work for a mellow sweetness
- Garlic: Use fresh for the richest, deepest taste
- Celery: For texture and a little savory crunch
- Fresh parsley: Sprinkle it in and on top at the end for color
- Olive oil: Go for extra virgin—gives the base a nice flavor boost
- Dried basil: A pop of summer and earthiness
- Dried oregano: Grounding Mediterranean flavor in every bite
- Salt and pepper: Taste as you go to find your favorite flavor mix
Clear Steps to Follow
- Tidy Up Before Serving:
- Give the peppers a few minutes to cool out of the oven, then sprinkle on parsley and you're set to serve
- Bake With Toppings:
- Top each stuffed pepper with bread crumbs and either vegan parmesan or nutritional yeast if you want. Cover lightly with foil, bake 30 minutes, then pop off the foil and bake 10–15 more minutes. You're done when the peppers are soft and the tops get a little toasty
- Fill Them Up:
- Get that oven set to 375 F. Pack the cooked lentil filling into each bell pepper, pressing it in until you get a heaping mound on top. Line them up in your baking pan so they stand nice and snug
- Simmer the Lentil Mix:
- Pour the lentils, broth, and tomatoes into the veggies. Stir it up and crank up the heat till it bubbles, then turn down the heat, cover, and let this simmer about 25 minutes. Stir here and there until the lentils are soft and the liquid disappears
- Add Spices and Garlic:
- Toss in garlic along with smoked paprika, basil, oregano, and maybe red pepper flakes for a kick. Let it sizzle one more minute but don’t let the garlic brown
- Soften the Veggies:
- Get onion, celery, and carrot into a warm skillet with olive oil and cook 6–8 minutes. You want them soft and see-through, setting the whole flavor scene
- Get the Peppers Ready:
- Slice off pepper tops, scoop out seeds and the ribs inside, then rub some olive oil inside to help them bake up soft—not floppy. Pat dry so they're ready to stuff
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Yellow peppers are my secret for their sunshine color and candy-like pop of sweetness. One time my little one took a bite out of a tiny red pepper for garnish and told me it was the best treat ever. This is why I love food with stories.
How to Store
Got leftovers? They'll last in the fridge up to four days in a sealed-up container. For the freezer, let them cool, wrap tight, and tuck away for three months max. When it's time to reheat, pop them in the oven with a loose cover for crunchy tops or hit the microwave if you're short on time.
Easy Ingredient Swaps
Switch up your peppers—red, green, orange, or yellow all work fine. Try out French or green lentils if you want a bit more firmness in the filling. No nutritional yeast? Sub with shredded vegan mozzarella. Extra greens like spinach or chopped kale make it even heartier.
Ways to Enjoy
Pair these with herbed quinoa, a crispy salad, or even a chunk of your favorite bread. Great hot or cool for picnics and don't forget a spoon of salsa or vegan yogurt for a tasty finish.
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A Quick Look Back
People have stuffed veggies in the Mediterranean forever, using grains or protein for the filling. I went with lentils to make it a little different but still close to the Greek and Turkish versions I grew up eating. Now it's a staple everyone at my table loves.
Frequently Asked Questions About Recipes
- → Can I use different colored bell peppers?
For sure! Go with red, orange, or yellow for a bit of sweetness. If you like things more savory, green peppers do the trick. Any sort that's firm will work great.
- → How can I add extra protein?
You can toss in extra lentils or fold in some cooked quinoa, or just scatter a handful of vegan cheese on top for more protein power.
- → Is the filling gluten-free?
Yep, the main filling doesn't have any gluten. Want a crunchy top? Just pick up some gluten-free breadcrumbs if you need them.
- → What can I substitute for nutritional yeast?
Go for vegan parmesan instead, or just skip it to keep things light. If you're not vegan, regular cheese also gets the job done.
- → How do I prevent soggy peppers?
Bake them just till they're soft enough for a fork. Make sure you get rid of any extra water in the filling before you go stuffing.