Hey everyone! I’ve been meaning to put up this recipe for Lentil Stuffed Peppers for a while now but just never got to it. I made this about a week ago when I add some peppers to use up. I am always looking for new ideas for stuffed peppers. As I was thinking of various things I could do with these peppers I came up with an idea of stuffing them with lentils! I chose to go with a Mediterranean inspriation for these peppers. I really enjoy the flavors of the Mediterranean and these peppers feel very Mediterranean with all the lemon in them! I really like lemon, I just can’t get enough of it and it really brings these peppers to the next level!
This recipe is a great nutritious way to use lentils. The ingredients you can put into these stuffed peppers are endless. I chose vegetables that I had on hand that day but you can certainly use any vegetable you like or have on hand. I also added a panko topping to these peppers, I just think it adds something special to them. Serve these peppers as a main course with a salad and some toasted bread or as a side dish!
Mediterranean Inspired Lentil Stuffed Peppers
Ingredients
1 cup of lentils (I used plain old brown lentils, but you can use any lentils you have on hand)
4 Bell Peppers
1 onion, chopped
3 garlic cloves, minced
1 stalk of celery, cut into small pieces
1 small carrot , cut into small pieces
1 small zucchini, cut into small pieces
2 large tomatoes or 1 14 oz can of tomatoes
2 cups or more spinach chopped or any other leafy green
2 tablespoons olive oil
1/4 teaspoon rosemary
1/4 teaspoon oregano
1 teaspoon thyme
1/2 cup vegetable broth
half a lemon
Salt and Pepper to taste
For the Lemon Panko Topping
1/2 cup of panko breadcrumbs
2 teaspoons lemon zest
1/4 teaspoon thyme
1 tablespoon olive oil
1 tablespoon fresh parsley
In a saucepan add the lentils and about 2 cups of water and bring to a boil. When it is boiling bring the heat down to a simmer. Simmer the lentils for 15 minutes, you don’t want them to go mushy so keep an eye on them. They should still retain their shape. After 15 minutes, drain the lentils and set them aside.
Meanwhile, cut 4 bell peppers in half, take the seeds out but leave the stem intact. Bring a pot of water to a boil. After the water is up to a boil, drop the peppers in the water and blanch them for 3-5 minutes. Immediately add them to a bowl of ice water.
Preheat oven to 375.
In a food processor, pulse the two tomatoes until they are chunky and their juices release. (Skip this step if you are using canned tomatoes)
Now time for the filling! Heat a skillet over medium heat with two tablespoons of olive oil. Add the onions, carrots and celery and saute for 5 minutes. Add the garlic and saute until fragrant. Now, add the zucchini or any other vegetable you are using. Saute the zucchini for about 2 minutes. Now add the tomatoes, vegetable broth, and herbs. At this time season with salt and pepper. Cook the mixture for a few minutes. Now add the spinach and cook until wilted. Add the lentils and cook for another 2 minutes. Add the parsley and lemon juice. Re-season if necessary.
Lightly oil a casserole dish. Place the peppers in the casserole dish. Now stuff them with the lentil mixture genoursly. Cover them with tin foil and bake them for 25-30 minutes. After 25-30 minutes take the tin foil out and sprinkle the peppers with the topping. Bake uncovered for another 15 minutes until the top is golden brown. That’s it! Let cool for a couple of minutes and serve with plenty of lemon slices!
For the Lemon Panko Topping
Heat a small pan over medium heat with 1 tablespoon of olive oil. Add the panko bread crumbs and thyme, cook for a few minutes until the panko bread crumbs are well coated. Now add the lemon zest and parsley, Season with salt and pepper. That’s it!
24 comments
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April 19, 2009 at 10:39 pm
karmalily
Oh my gosh, this looks so good. It will definitely be one of the first things I cook when I get home and finally have access to a kitchen again. I’m going to include this my blog’s recipes of the week this coming Sunday. Keep up the great work! 🙂
April 20, 2009 at 3:37 am
Melisser
These look & sound delicious!
April 20, 2009 at 3:39 am
Mihl
These look so good! Definitely another recipe I need to try 🙂
April 20, 2009 at 1:26 pm
LeAnne
yu-uuuum! I LOVE stuffed peppers. I haven’t made them in FOREVER!
April 20, 2009 at 10:41 pm
miss v
i love stuffed peppers on the grill. never had lentil-stuffed though…. sounds delish!
April 22, 2009 at 7:46 pm
sugarbone
mmm…
i’m drooling a little.
April 23, 2009 at 12:49 am
DJ Karma (VegSpinz)
I’m hungry now. …Love the look of your site- did you do something new to it?
April 23, 2009 at 9:22 am
Kelly
Mmmm. Those look delicious and economical to boot. Nice job.
April 27, 2009 at 3:45 pm
HelloVeggie
These look fab, I love stuffed peppers!
April 30, 2009 at 10:26 am
veganhomemade
Looks so yummy and healthy!
May 3, 2009 at 3:17 pm
Top 20 Recipes of the Week « Ahimsa
[…] 10. Mediterranean Inspired Lentil Stuffed Peppers from The Vegan Foodie […]
May 11, 2009 at 6:49 pm
dreamin'itvegan
These look great, I like the use of lentils, it makes for a nice change for stuffed peppers.
May 11, 2009 at 10:13 pm
Meredith
Just happened to stumble upon this recipe from google, and made it tonight for my husband and his friend…turned out amazing!
June 26, 2009 at 7:40 pm
Millie Torres
I love beans and as a Latin woman I use them in so may ways. Good stuff.
September 12, 2009 at 2:18 pm
HoTroy
Made these today with tofu- they’re delicious! Thanks for the recipe!
May 11, 2010 at 1:14 pm
Kat Kirkwood
YUM, great blog! I’m subbing via email. 🙂
September 9, 2010 at 10:03 pm
Ashley
This looks delish! I’m suscribing.
May 8, 2011 at 7:18 pm
Sherrie
I just made this recipe (without the panko topping to make it gluten free) and have to say that it’s wonderful! The lemon adds the perfect counter flavor to the lentils and spinach. Thanks for the recipe! (And for the enticing photos…hehe!)
May 27, 2011 at 12:19 pm
Johnnie
I made this yesterday for dinner. It was ok not as good as I was hoping it would be. I don’t think the herbs mix well with the lemon juice. It was an odd combination. I do however liked using lentils as a filler. It’s a nice change.
September 1, 2011 at 7:30 am
Kelly
I made these stuffed peppers last night for my husband and me. We are not vegans, but enjoy eating healthy. They were great and easy to make! The lentils make the dish very satisfying. I used most of the vegetables in the recipe and used chopped kale instead of spinach. I didn’t have all of the herbs, so I used some fresh basil and instead. I made sure the lentils were very firm and I didn’t cook the peppers at all before baking – I like the peppers more firm also. The lemon really zips up the flavor and the panko provides a nice crunch. Loved it! Thanks for the recipe.
January 7, 2012 at 3:45 am
Julia Smith
Thanks Jay for sharing this – I loved the flavours, they worked well together.
August 22, 2012 at 6:16 pm
vegan recipes
After I initially left a comment I appear to have clicked on the -Notify me when new comments are added- checkbox and now every time a comment is added I receive four emails with the same comment. There has to be an easy method you are able to remove me from that service? Thanks a lot!
November 15, 2012 at 12:45 pm
SusanBouvier
WONDERFUL! Made this last night and am still drooling. Great meal for a cool night. Delicious.
January 24, 2013 at 10:44 am
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