Lentil and Rice Stuffed Bell Peppers

Stuffed peppers are one of those dinners that look like you went to a lot of trouble, but they’re really just a skillet filling and a baking dish. Here the usual ground beef is replaced with lentils and finely chopped mushrooms, which brown up savory and “meaty” and give every pepper a good dose of plant protein.

It’s a smart way to use leftover rice, and the peppers reheat beautifully, so they’re a natural fit for our Sunday meal-prep routine. Looking for more ways to work lentils and beans into your week? See Easy Ways to Get More Protein on a Vegetarian Diet.

Lentil and Rice Stuffed Bell Peppers

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Colorful bell peppers packed with a savory filling of lentils, rice, browned mushrooms, tomatoes and Italian herbs, baked on a bed of marinara and finished with bubbling mozzarella. A hearty, make-ahead vegetarian dinner that reheats beautifully.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 stuffed peppers

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 6 large bell peppers mixed colors, tops cut off and seeded
• 1 cup marinara sauce divided
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 8 ounces cremini mushrooms finely chopped
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cooked brown or green lentils or 1 (15-ounce) can, drained and rinsed
• 1 1/2 cups cooked rice white or brown
• 1 (14.5-ounce) can diced tomatoes undrained
• 1 1/2 cups shredded mozzarella divided
• 2 tablespoons fresh parsley or basil chopped, for garnish

Method

 

1. Heat the oven to 375°F. Spread 1/2 cup of the marinara over the bottom of a 9×13-inch baking dish. Place the peppers cut side up in a microwave-safe dish with 2 tablespoons water, cover and microwave for 4 minutes to soften slightly.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until soft. Add the mushrooms and cook for 6 to 7 minutes, until their liquid has cooked off and they begin to brown. Stir in the garlic, Italian seasoning, smoked paprika, salt and pepper and cook for 30 seconds.
3. Stir in the lentils, rice, diced tomatoes with their juices and the remaining 1/2 cup marinara. Simmer for 3 to 4 minutes, until thick. Remove from the heat, stir in 1/2 cup of the mozzarella, and taste for salt.
4. Stand the peppers in the baking dish and pack the filling into them, mounding it on top. Cover the dish tightly with foil and bake for 30 minutes.
5. Uncover, sprinkle the remaining 1 cup mozzarella over the peppers, and bake for 15 minutes more, until the peppers are tender and the cheese is bubbly and lightly browned. Let rest for 5 minutes, then garnish with parsley or basil and serve with the sauce from the dish spooned over.

Notes

Pick sturdy peppers. Choose peppers with flat bottoms so they stand up. If one tips, trim a thin slice off the base without cutting through.

Use leftovers. This is a great way to use leftover rice. Quinoa works in place of the rice, too.

Vegan option. Skip the mozzarella or use a plant-based shredded cheese.

Make ahead. Stuff the peppers up to a day ahead, cover and refrigerate. Add about 10 minutes to the covered baking time.

Storage. Refrigerate leftovers for up to 4 days, or freeze individually for up to 3 months. Reheat covered at 350°F until hot.

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Shopping list

Produce

• 6 large bell peppers (mixed colors)
• 1 yellow onion
• 8 ounces cremini mushrooms
• 1 head garlic
• 1 small bunch fresh parsley or basil

Refrigerated

• 6 ounces shredded mozzarella (1 1/2 cups)

Canned goods

• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can lentils (or dried lentils to cook)
• 1 jar marinara sauce

Pantry and spices

• Rice (about 1/2 cup uncooked for 1 1/2 cups cooked)
• Olive oil
• Italian seasoning
• Smoked paprika
• Salt and black pepper