Name: Italian Lentil Stuffed Bell Peppers
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3
Cuisine: Italian
Ingredients: 1 cup cooked brown rice; 1 cup cooked black lentils (NOT: French lentils, red lentils or green lentils) [use canned black lentils if desired]; 1/2 cup marinara sauce; 1 small shallot, diced; 1/2 teaspoon salt (for the filling) + 1/4 teaspoon salt (for sprinkling over the peppers before stuffing); 3 bell peppers, core and seeds removed (one red, one orange, one yellow for presentation if desired), halved lengthwise; 1 tablespoon extra virgin olive oil; Hemp seed pesto for serving (or my classic dairy-free pesto)

These Italian lentil stuffed bell peppers are surprisingly easy to make with just 10 minutes of hands-on time. Sweet roasted peppers are filled with a hearty lentil and rice mixture, then topped with fresh pesto for a simple meal that feels extra special! Vegan and gluten-free.

Seven halved bell peppers stuffed with rice and ground meat, topped with green sauce, are arranged in a cast iron skillet. A bowl of green sauce, a wedge of cheese, and a striped towel are nearby on a marble surface.

Bell peppers truly are the perfect vessel for an easy, wholesome dinner. They're naturally sweet, packed with vitamin C and transform into tender, flavorful "boats" once roasted. When cooked properly, they become soft, almost melt-in-your-mouth, and easy to cut into. If you've ever had stuffed peppers that were too crunchy or bland, chances are they just needed more time in the oven or a more flavorful filling.

This filing couldn't be simpler. In one bowl, you're just mixing together cooked rice, canned lentils, marinara sauce, diced shallot (if using) and salt. I love using a good quality jarred marinara here because it adds rich Italian flavor without any extra effort. It takes about two minutes to mix everything together, then you simply spoon it into the peppers and let the oven do the rest of the work!

This Italian-inspired version is different from my Mexican-style stuffed peppers. It leans on simple, pantry-friendly ingredients like lentils and marinara sauce for big flavor with minimal effort. It's a weeknight staple in our house and is always a crowd-pleaser!

Ingredients

For the bell peppers, I like to use a mix of colors like red, orange and yellow for a beautiful presentation. They become so sweet and tender when roasted.

Make sure to use black lentils for the best texture - not the red or green varieties. Brown lentils will also work here.

And definitely do not skip the pesto! This is where a lot of the flavor comes from. I highly recommend my vegan hemp seed pesto, especially as a nut-free option, or my favorite classic dairy-free pesto recipe.

Instructions

1. Prep the peppers. Halve each pepper lengthwise and remove the core and seeds (I leave the stem for presentation). Another option is to cut the tops off horizontally to stuff the whole pepper but halving lengthwise helps the peppers sit flat and allows more of the surface to touch the pan for better caramelization.

Halved red, orange, and yellow bell peppers arranged in a black cast iron skillet on a white surface, with a striped cloth nearby and a wooden cutting board partially visible.

2. Season generously. Rub the inside and outside of each pepper with olive oil and sprinkle with salt. This step adds flavor and helps the peppers soften in the oven.

3. Prepare the filling. In a small bowl, mix together the cooked rice, lentils, marinara sauce, shallot and salt.

A glass bowl with tomato sauce, black lentils, chopped onions, and brown rice being mixed with a spoon on a marble counter, next to halved red and yellow bell peppers and a striped towel.

A glass bowl filled with a mixture of rice and black beans sits on a marble countertop, with a spoon inside. Nearby are a striped towel, a wooden cutting board, and halved yellow and red bell peppers.

4. Stuff the peppers. Spoon the mixture into each pepper half.

Six bell pepper halves, red and yellow, filled with a mixture of rice and beans, arranged in a black cast iron skillet on a white marble surface with a striped towel and a ceramic container nearby.

5. Roast until tender and slightly caramelized.

A black cast iron skillet with six halved bell peppers stuffed with a dark rice mixture, sitting on a marble counter. A small bowl of green sauce and a striped towel are nearby.

6. Make the pesto. Blend up the pesto while the peppers are in the oven. It only takes about 5 minutes and adds a fresh, vibrant finish.

A spoon holds up bright green pesto sauce above a clear food processor jar. In the background, there is half a lemon on a wooden board, a bottle of oil, and a white bowl with pine nuts.

7. Serve. Top the warm stuffed peppers with the pesto and enjoy!

Three halved bell peppers stuffed with rice and topped with green sauce are served on a plate next to a small bowl of green sauce. A fork, knife, striped napkin, and an oil bottle are in the background.

Recipe Tips

Cook the peppers long enough. This is key! Undercooked peppers will taste raw and crunchy. You want them soft, sweet and easy to cut.
Use the shortcuts. This recipe is meant to be easy and mostly hands-off. Canned lentils and good-quality marinara sauce save so much time!

These stuffed peppers are a complete meal on their own with protein from the lentils and pesto, fiber-rich grains and plenty of veggies. They also pair beautifully with a crisp side salad served with my creamy vegan Italian dressing for a fresh and balanced dinner.

This is one of those recipes that feels special but is secretly so simple to throw together. It's customizable, kid-friendly and perfect for adding to your weeknight rotation!

Italian Lentil Stuffed Bell Peppers

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Author: Elaine Gordon
Total Time: 45
Yield: 3 1x
Diet: Dairy-Free, Gluten Free, Gluten-Free, Vegan

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Description

Ingredients

Units Scale

1 cup cooked brown rice
1 cup cooked black lentils (NOT: French lentils, red lentils or green lentils) [use canned black lentils if desired]
½ cup marinara sauce
1 small shallot, diced
½ teaspoon salt (for the filling) + ¼ teaspoon salt (for sprinkling over the peppers before stuffing)
3 bell peppers, core and seeds removed (one red, one orange, one yellow for presentation if desired), halved lengthwise
1 tablespoon extra virgin olive oil
Hemp seed pesto for serving (or my classic dairy-free pesto)

Instructions

Preheat oven to 400°F.
Halve the bell peppers lengthwise through the stem (leave the stem if possible for presentation if desired), and clean out the inside removing the core and seeds. Rub all sides with olive oil and sprinkle with salt.
In a small bowl combine the cooked brown rice, cooked black lentils, marinara sauce, diced shallot, and salt. Mix and use to stuff the bell peppers.
Roast for 40-45 minutes until the bell peppers are soft. While they cook, make the hemp seed pesto.
When the stuffed bell peppers are done, top with pesto and serve while hot.