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Bursting with color, these stuffed sweet peppers pack a creamy red lentil filling that's loaded with flavor but totally low-key to put together. They're your tasty pick whether you need quick comfort food on a busy night or want to wow your friends over the weekend. Seriously easy to whip up but still full of punchy taste.
The first time I made this was on a dull Sunday because I wanted something homey without meat. Now I throw it together nearly every week because it's tasty and a total breeze.
Ingredients
- Fresh parsley or cilantro for serving: sprinkle for a bright finish that works with Mediterranean or Middle Eastern vibes
- Olive oil: adds fruitiness and helps get a perfect sauté use good extra virgin for the best flavor
- Double-concentrated tomato paste: brings rich color and extra sweetness if you have it, grab the intense kind
- Veggie broth: keeps everything juicy and makes the whole thing taste deeper just check the label for real ingredients
- Black pepper: brings a gentle heat fresh cracked is the tastiest
- Salt: helps every flavor pop coarse sea salt is awesome
- Cumin (optional): gives a cool earthy twist if you can, grind whole seeds for max flavor
- Paprika (smoked or sweet): brings a touch of smoke or a hit of sweet—whatever you like most focus on good quality
- Garlic cloves, finely chopped: give the filling a good garlic punch skip old green bits for the strongest taste
- Chopped onion: forms the savory base and really rounds things out pick firm yellow onions for max flavor
- Red lentils: make the filling creamy and boost protein they cook fast and soak up spices grab organic if you can
- Red or yellow sweet pointed peppers: bake up soft and gently sweet check for shiny, plump peppers at the store
How to make it
- Get the garnish ready:
- Chop your fresh parsley or cilantro so it's prepped for topping at the end
- Fill your peppers and bake:
- Stuff each pepper half to the brim with the warm lentil mix. Arrange them back on your tray. Bake for twenty to twenty-five minutes until they get nicely soft and a bit golden
- Preheat oven:
- Set your oven to 180°C with fan (that's about 356°F) and give it time to get hot so everything bakes evenly
- Prep your peppers:
- Slice your peppers in half lengthwise, scoop out all the seeds and white bits. Lay them cut-side up on a parchment-lined oven tray
- Make the filling base:
- Warm olive oil over medium heat. Toss in onion and garlic and let them sweat for five to seven minutes. Don't rush—it needs time to get tasty
- Flavor it up and simmer:
- Mix in your paprika, cumin, salt, and pepper. Add veggie broth and let it gently bubble uncovered for about ten minutes until thick and the lentils are soft
- Drop in those lentils:
- Stir washed lentils into your onion mix, fry for a couple more minutes. You'll notice a nutty smell, that’s when you know they're ready for the next step
- Mix in tomato paste:
- Spoon in tomato paste, give it all a good stir, and taste for seasoning—it should be pretty bold so it stands out inside the peppers
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Good things to know
This is seriously filling and high in protein. Make the peppers ahead and reheat the next day if you want. Switch up the filling with other veggies or even a handful of feta cheese. One time I tossed in chopped dried apricots and a pinch of cinnamon—shocked my picky eaters, but they loved it. Peppers like these always take me back to family parties where everyone could pick their own stuffing—so fun.
Keeping them fresh
The flavor only gets better the next day. Stash leftovers in a sealed container in the fridge for up to three days. When reheating, pour in a splash of broth or water to keep them from drying out. They even freeze well—just thaw gently in the oven before serving
Fresh ideas to switch it up
No sweet pointed peppers in sight? Use regular bell peppers or even big tomatoes. Swap out the cumin for Ras el Hanout or an Italian seasoning mix. Out of tomato paste? Use blended tomatoes instead. Fresh basil or dill also kick up the final flavor
How I love to serve stuffed peppers
I go for a main course with a yogurt dip and warm flatbread or offer them next to roasted veggies, couscous, or a crisp salad. They look awesome mixed into a brunch buffet or on a colorful platter for parties
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Quick kitchen story
Stuffed peppers pop up everywhere from Spain to Turkey and Eastern Europe—it’s cool how every place has their own spin. What I love most? The red lentil mix gives great heartiness but never feels heavy. Now it's a dinner staple for us too
Frequently Asked Questions
- → What kind of pepper works best?
Go for red or yellow sweet pointed peppers—they’re mellow and soft when baked.
- → How do I cook the lentils right?
Give red lentils a good rinse, then cook them in veggie broth until they're nice and soft.
- → Can I mix up the spices?
Sure can! Try smoky paprika, cumin, or your favorite Mediterranean herbs for a new twist.
- → How do I know when the peppers are done?
The peppers are ready when they feel tender and have a bit of golden browning, usually after about 20–25 minutes in the oven.
- → Do I really need fresh herbs on top?
Fresh parsley or cilantro does make it pop, but you can skip them if you’re not into it.