Mediterranean Lentil and Tomato Stuffed Peppers
These Mediterranean Lentil and Tomato Stuffed Peppers are a hearty, colorful vegetarian dinner packed with earthy lentils, ripe tomatoes, roasted garlic, and fresh herbs. The roasted peppers become tender and caramelized in the oven, making this dish as beautiful to look at as it is satisfying to eat. Ready in under an hour and naturally gluten-free, this is weeknight comfort food at its most vibrant.
Equipment
- Medium saucepan
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
- Cutting board and knife
Ingredients
- 4 large bell peppers mixed colors, halved lengthwise and seeded
- 1 cup green or brown lentils dry, rinsed
- 2 cups vegetable broth
- 2 medium ripe tomatoes diced
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup fresh flat-leaf parsley roughly chopped
- 1/2 cup feta cheese crumbled, optional
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a 9x13 inch baking dish and set aside.
- Rinse the lentils well under cold water. Combine with the vegetable broth in a medium saucepan and bring to a boil. Reduce heat to a gentle simmer and cook for 20 to 25 minutes until just tender but still holding their shape. Drain any excess liquid and set aside.
- While the lentils cook, slice each bell pepper in half lengthwise and remove the seeds and white membranes. Arrange cut side up in the prepared baking dish. Sprinkle a small pinch of salt inside each pepper half.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the diced ripe tomatoes, tomato paste, dried oregano, and ground cumin. Cook for 3 to 4 minutes, stirring frequently, until the tomatoes begin to break down and the mixture is fragrant and slightly thickened.
- Fold the cooked lentils into the skillet with the tomato mixture. Season generously with salt and black pepper. Remove from the heat and stir in the fresh parsley.
- Spoon the lentil filling generously into each pepper half, mounding it slightly above the rim. Scatter crumbled feta cheese over the tops if using.
- Cover the baking dish loosely with aluminum foil and roast in the preheated oven for 20 minutes. Remove the foil and continue roasting for 10 to 15 minutes more until the peppers are tender and slightly caramelized at the edges and any feta on top is lightly golden.
- Remove from the oven and allow the stuffed peppers to rest for 5 minutes. Garnish with additional fresh parsley and a drizzle of olive oil before serving.
Notes
Do not overcook the lentils before baking or they will turn mushy in the oven. Cook them until just tender and they will hold up beautifully. The lentil filling can be made up to 2 days ahead and stored in the refrigerator. Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and freeze in a single layer before transferring to a freezer bag for up to 3 months. Reheat in a 350°F oven covered with foil for 15 minutes until warmed through.