Easy Lentil and Spinach Stuffed Bell Peppers
Easy Lentil and Spinach Stuffed Bell Peppers are a wholesome, plant-based meal filled with protein-rich lentils, fresh spinach, and aromatic spices. Sweet roasted Bell Pepper shells hold a savory mixture of Lentil and Spinach, creating a colorful and nutritious dish.This recipe is perfect for healthy dinners, vegetarian meal prep, or a comforting weeknight meal.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
For the Peppers
4 large bell peppers (any color)
1 tbsp olive oil
¼ tsp salt
For the Lentil Filling
1 cup cooked lentils
1 cup fresh spinach, chopped
½ small onion, diced
2 cloves garlic, minced
½ cup cooked rice or quinoa
½ tsp cumin
½ tsp smoked paprika
¼ tsp black pepper
½ tsp salt
2 tbsp tomato sauce or crushed tomatoes
Optional Toppings
Vegan cheese or regular shredded cheese
Fresh parsley
Chili flakes
Instructions
1. Prepare the Bell Peppers
Preheat the oven to 190°C (375°F).
Cut the tops off the bell peppers and remove the seeds. Lightly brush them with olive oil and sprinkle with a little salt.
Place them upright in a baking dish.
2. Cook the Filling
Heat a skillet over medium heat with a small drizzle of olive oil.
Add diced onion and cook for 2–3 minutes until soft.
Add garlic and cook for another 30 seconds.
Stir in:
cooked lentils
chopped spinach
rice or quinoa (optional)
cumin
smoked paprika
salt and pepper
tomato sauce
Cook for 3–4 minutes until everything is well combined and spinach wilts.
3. Stuff the Peppers
Spoon the lentil mixture into each bell pepper until full.
Top with cheese if using.
4. Bake
Cover the baking dish loosely with foil and bake for 25–30 minutes until the peppers are tender.
Remove foil for the last 5 minutes if adding cheese so it melts nicely.
5. Serve
Garnish with fresh parsley or chili flakes and serve warm.
Frequently Asked Questions
Can I use canned lentils?
Yes. Just rinse and drain them before using.
Can I make this recipe vegan?
It already is! Just use vegan cheese if you want a cheesy topping.
Can I freeze stuffed peppers?
Yes. They freeze well for up to 2 months. Reheat in the oven until warmed through.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, or carrots work well in the filling.
Nutritional Information
Calories: 260 kcal
Protein: 14 g
Carbohydrates: 35 g
Fiber: 10 g
Fat: 7 g
Sodium: 320 mg