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Smoky Lentil-Stuffed Peppers

This dish features large bell peppers filled with a hearty, smoky mixture of cooked lentils, sautéed mushrooms, and fragrant smoked paprika. Roasted until tender and slightly charred, the peppers develop a soft exterior with a flavorful, slightly crispy filling inside, creating a satisfying and rustic presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably large for stuffing
  • 1 tablespoon olive oil for sautéing
  • 1 onion chopped
  • 2 cups mushrooms chopped
  • 2 cloves garlic minced
  • 1 cup cooked lentils brown or green
  • 1 teaspoon smoked paprika adds smoky flavor
  • to taste salt and pepper seasoning
  • fresh herbs parsley or cilantro for garnish

Equipment

  • Baking dish
  • Sharp Knife
  • Skillet
  • Spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the tops off the large bell peppers and carefully remove the seeds, creating a hollow cavity inside. Place them in a baking dish, ready for stuffing.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add chopped onion and sauté for about 5 minutes until it turns translucent and aromatic, filling your kitchen with a sweet, savory smell.
  3. Add chopped mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, about 8 minutes, releasing a rich, earthy aroma.
  4. Stir in the cooked lentils and sprinkle with smoked paprika, salt, and pepper. Mix well and cook for another 3 minutes, allowing the flavors to meld and the mixture to heat through.
  5. Use a spoon to carefully stuff each hollowed pepper with the hearty filling, pressing down gently to pack the mixture in. Arrange the stuffed peppers upright in the baking dish.
  6. Bake uncovered in the preheated oven for 25 to 30 minutes, until the peppers are tender and slightly charred at the edges, and the filling is bubbling and fragrant.
  7. Remove the peppers from the oven and let them rest for about 5 minutes. Garnish with chopped fresh herbs for a bright, fresh finish. Drizzle with a little olive oil if desired.

Notes

Feel free to swap out the lentils for quinoa or bulgur, and add any leftover vegetables you have for extra flavor. For a spicy kick, include chopped jalapeños or a dash of hot sauce in the filling.