Lentil and Feta Stuffed Peppers
Colorful bell peppers are stuffed with a flavorful mixture of tender brown lentils, fresh herbs, diced tomatoes, and creamy feta cheese, then baked until the peppers are soft and the filling is perfectly melded. This dish is nutritious, comforting, and bursting with Mediterranean flavors.
⏱️ Time Required
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
1 cup dry brown lentils (or 1½ cups cooked lentils)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup diced tomatoes (canned or fresh)
½ cup crumbled feta cheese
2 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
¼ cup fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
Salt and pepper, to taste
1 cup vegetable broth or water (for cooking lentils)
Instructions
Step 1: Cook Lentils
1. Rinse lentils under cold water.
2. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess liquid.
Step 2: Prepare Filling
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 4 minutes.
3. Add diced tomatoes, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Remove from heat and stir in cooked lentils, chopped parsley, mint (if using), and half of the feta cheese.
Step 3: Stuff the Peppers
1. Place bell peppers upright in a baking dish.
2. Spoon the lentil mixture evenly into each pepper, pressing down gently.
3. Sprinkle the remaining feta cheese on top of each stuffed pepper.
Step 4: Bake
1. Cover baking dish with foil and bake for 30 minutes.
2. Remove foil and bake for an additional 10 minutes or until peppers are tender and cheese is slightly golden.
Step 5: Serve
1. Let cool for a few minutes before serving. Garnish with extra fresh herbs if desired.
Notes
Use any color bell peppers for a vibrant presentation.
Leftover filling can be used as a salad topping or sandwich spread.
Add a squeeze of lemon juice on top before serving for extra brightness.
Tips
For added texture, mix in some toasted pine nuts or chopped walnuts into the filling.
If you prefer spicy, add a pinch of chili flakes to the filling.
Serve with a side of Greek yogurt or tzatziki for creaminess.
❓ Questions & Answers
Q: Can I use canned lentils instead of dried?
A: Yes, just drain and rinse canned lentils, then reduce cooking time in skillet since they are already cooked.
Q: Can I make this vegan?
A: Substitute feta with vegan cheese or omit entirely and add more herbs and lemon juice for flavor.
Q: How to store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.
️ Nutritional Information
Calories ~320 kcal
Protein ~18 g
Fat ~10 g
Carbohydrates ~38 g
Fiber ~12 g
Sodium ~450 mg