Lentil Stuffed Peppers

Lentil Stuffed Peppers make a great healthy meal! Enjoy them alone, with a large green salad, a side of grilled or roasted veggies, with pasta, or as a side with chicken or fish.

Lentil Stuffed Peppers


  • 1/4 c. onions, diced
  • 3 garlic cloves, diced
  • 3 one green, one red, one yellow pepper
  • 1 c. peppers, sliced (fresh or frozen)
  • 1/2 c. farro, cooked to package instructions
  • 3 c. lentils, cooked to package instructions
  • 1/2 tsp. garlic salt
  • 1 tsp. garlic powder
  • 1 T. Italian seasoning
  • 1 c. marinara sauce
  • 1/2 c. goat or feta cheese (Vegan or regular)
  • olive oil
  • olive oil spray


Lentil and Farro Stuffing Preparation

  • In a skillet on the stovetop, add in oil and saute onions and garlic
  • Add diced peppers
  • Add cooked farro
  • Add cooked lentils
  • Add garlic salt and powder
  • Add in sauce
  • Add in Italian seasoning
  • Stir mix, then turn off heat and set pan aside.

Roasting the peppers

  • Pre-heat oven to 425 Degrees F
  • Slice whole peppers in half and remove seeds and membranes
  • Wash and dry pepper halves
  • Spray or oil cookie sheet
  • Arrange pepper halves on cookie sheet
  • drizzle olive oil over peppers
  • Roast peppers in the oven for approximately 35 minutes until soft

Filling the peppers

  • Fill each pepper half with a generous portion of the lentil mixture
  • Sprinkle cheese on top of each stuffed pepper
  • Serve peppers hot—heat peppers in the oven for 25-30 additional minutes


Serve this dish hot or cold. Lentil Stuffed Peppers can be enjoyed alone, with a side salad or a side of vegetables, pasta, or accompanying chicken or fish. I love to use my Dad and Mom’s Pasta Sauce with this recipe (https://maryannridinispencer.com/dads-and-moms-pasta-sauce). However, you can use your favorite store-bought marinara.

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