Lentil and Veggie Stuffed Bell Peppers
Bell peppers get a bad rap; they're often seen as a bland, boring vegetable that's only good for adding color to your plate. But that's just because most people don't know how to cook them properly. When roasted, bell peppers develop a deep, rich flavor that's anything but boring. Pair them with lentils and a medley of other vegetables, and you've got a complete meal that's nutritious and satisfying.
The stuffed bell pepper is a classic dish that dates back to the 19th century. Over the years, it has evolved from a simple dish made with ground meat and rice to a more sophisticated dish that can incorporate a variety of ingredients, including lentils, vegetables, and even seafood. This particular recipe is inspired by a traditional Russian dish called "golubtsi," which are cabbage leaves stuffed with a mixture of ground beef, rice, and vegetables. I've substituted bell peppers for cabbage leaves, and I've used lentils instead of ground beef to make the dish more vegetarian-friendly. The result is a hearty and flavorful dish that's perfect for a weeknight meal or a weekend gathering.
Lentil and Veggie Stuffed Bell Peppers Lentil and Veggie Stuffed Bell Peppers Lentil and Veggie Stuffed Bell Peppers Lentil and Veggie Stuffed Bell Peppers
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
  • 4 bell peppers, any color
  • 1 cup dried lentils, rinsed and sorted
  • 1 cup vegetable broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut bell peppers in half lengthwise and remove seeds and ribs.
  3. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
  4. While lentils are cooking, heat a little oil in a large skillet over medium heat. Add onion, carrot, celery, red bell pepper, and green bell pepper and cook until softened, about 5 minutes.
  5. Once lentils are cooked, drain any excess liquid. Add lentils, cooked vegetables, salt, and pepper to taste to the skillet. Stir to combine.
  6. Stuff bell pepper halves with lentil mixture.
  7. Place stuffed bell peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
  8. Bake for 25 minutes, or until bell peppers are tender and cooked through.
Why It Works
  • Roasting the bell peppers brings out their natural sweetness and flavor.
  • The lentil mixture is a hearty and flavorful filling that's packed with protein and fiber.
  • The combination of bell peppers, lentils, and vegetables makes for a complete and nutritious meal that's sure to please everyone at the table.