LENTIL STUFFED MINI PEPPERS: A tasty appetizer or side-dish. They’re easy to make, perfect for meal prep, Vegan, gluten-free and nutrient dense.
The struggle to come up with options that are healthy, simple to make and tasty too is real. Throw in a couple of picky or allergy restricted eaters and you have a recipe for frustration. The number one request I get from clients, workshop students and friends: healthy dinner or appetizer options that are delicious and use wholesome ingredients. This recipe for lentil stuffed mini peppers works well in either scenario. I know this recipe will come in handy for the busy spring season ahead. Stuffed mini peppers are ideal for appetizers, snacks or side dishes. Full sized bell peppers can be used for meal sized portions. The filling is easy to make, delicious and satisfying.
LENTIL STUFFED MINI PEPPERS ARE IDEAL FOR:
- Fun Party Food
- Meal Prep. Make all or part ahead of time.
- Healthy Bite Sized Snacks
- Vegans
- Pot-lucks
- BBQs
- Graduation Parties
- Brunch
- Healthy side dish
- Festive Appetizers
DO I NEED TO PRE-COOK THE PEPPERS?
It’s not necessary, but it makes sense. Prep the peppers, drizzle with olive oil S+ P and get the cooking process started while you make the stuffing. Then, when the stuffing is ready, you can fill the partially cooked peppers and the baking time will be substantially reduced.
CAN I MAKE THESE WITH FULL SIZED PEPPERS AS A MAIN MEAL?
Yes! Of course. They are awesome as a meatless Monday main meal. They’re low in calories yet rich in protein, fiber, iron, Vitamin C, and potassium. You could add a simple side salad to get in some leafy greens for a nutritionally powerful meal.
Follow the directions for the mini peppers, adding 10 minutes to the cooking time for the peppers when not filled and then add an additional 10 minutes to the cooking time while stuffed. Add an additional 10 minutes if peppers aren’t soft when checked with a fork.
I had about twice the stuffing I needed for this recipe.
WHAT TO DO WITH THE LEFTOVER STUFFING?
- Scoop on top of greens for an awesome vegan taco salad
- Heat and serve over sprialized zucchini for some spaghetti and “meat” sauce.
- Ladle over spaghetti squash.
- Place in a bowl, surrounded by tortilla chips or crudites for a nutrient dense dip.
- Freeze to use another time…and turn into stuffed zucchini boats.
The search for more simple recipes that use wholesome ingredients and are tasty is never ending. This recipe checks off all the boxes for me: nutrient dense, tasty, easy to make and beautiful presentation. Heading to a pot-luck, a graduation party, or having a few friends over for appetizers and drinks? This is a recipe you’ll be proud to walk in with. Let me know in the comments what you served these for and how everyone loved them!
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📖 Recipe
Lentil Stuffed Mini Peppers: Vegan & Gluten-free.
Ingredients
- 1 cup dry lentils
- 3 cups water
- 1 lb. mini sweet peppers
- 1 Tablespoon olive oil
- 1 medium yellow onion small dice
- 12 oz. package frozen cauli rice approx. 3 cups fresh
- 3 cloves garlic pressed
- 1 cup frozen corn
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon coarse ground sea salt
- **If you like a bit of heat add a pinch of cayenne pepper
- 16 oz. jar prepared salsa.
OPTIONAL GARNISH:
- ¼ cup fresh cilantro
- 2 Tablespoons hemp seeds
Instructions
HOW TO COOK DRIED LENTILS
- Before cooking lentils, rinse in cold water, pick over to remove debris and drain.
- It is not necessary to soak lentils before cooking, but you can to reduce cooking time by about half if you do.
- Combine lentils and 3x their volume in water in a small saucepan over medium high heat. Bring to a boil and adjust heat to maintain a low simmer.
- Cook until lentils are tender, approx. 15 minutes. Drain any liquid that wasn’t absorbed during cooking.
TO MAKE STUFFED PEPPERS:
- Preheat oven to 400. Line baking tray with unbleached parchment paper.
- Make the lentils. See above for directions. This can be done up to several days in advance.
- Prepare peppers: cut in half, through the stem. Remove seeds and ribs. Removing stems is optional: I like to leave the stems on for presentation. Brush with olive oil, sprinkle with S+P and place cut side up on prepared pan and cook for 20 minutes until beginning to soften.
- Meanwhile, prepare the stuffing: heat heavy bottom skillet over medium heat. Swirl in oil and then add onion. Cook until it starts to soften, approx. 3 minutes. Add the spices, garlic and cook, stirring for 30 seconds, so garlic is fragrant but doesn’t burn. Then stir in the lentils, cauli-rice and corn. If you're using frozen cauliflower rice, It's ok to add that straight from the freezer. Add the salsa and reduce heat to low. Simmer for 2-3 minutes as flavors begin to marinate.
- Scoop stuffing into each pepper, fill to heaping. The easiest way to do this with the mini peppers is to use two teaspoons (the way you would for dropping chocolate chip cookies) and scoop with one and use the back of the other to push what's in the first spoon into the mini pepper. Sprinkle with cilantro and hemp seeds if desired. Turn heat down to 350 and bake for 20 minutes until lightly browned and filling is hot.
Notes
Nutrition
HOW TO MAKE LENTIL STUFFED MINI PEPPERS AS A FREEZER MEAL
- Prepare up to step 4. Stuff the peppers, but don’t bake.
- Make sure peppers have completely cooled. Place in a glass dish with air tight seal and then cover tightly. Freeze for up to 3 months. Thaw completely when ready to use and then bake as directed above in step 5.
- If you’ve already cooked the peppers and realize you have too many and want to freeze, no problem. Follow the notes from the step above, reducing the cooking time slightly, making sure they are fully heated through.
Tracy
Sooo beautiful. And you’re right, I was SO proud to show up at a party with these beauties! And then to say that they’re vegan AND gluten free? They were the star of the party!
Debra Klein
Awesome!! Thanks for that feedback.
Tracy
Sooo beautiful. And you’re right, I was SO proud to show up at a party with these beauties! And then to say that they’re vegan AND gluten free? They were the star of the party!
Tina
I always pick up these little sweet peppers when I see them in market. I love their peppery sweetness. This is a great idea! I lack imagination with these little guys and usally just eat them raw. I love what you did with these!
Debra Klein
Thank you. They are the perfect size to stuff. So fun.
Tina
I always pick up these little sweet peppers when I see them in market. I love their peppery sweetness. This is a great idea! I lack imagination with these little guys and usally just eat them raw. I love what you did with these!
Daniela
I’m always looking for creative ways to use lentils, and these stuffed mini peppers seem like a great idea! I love that they are vegan, gluten-free, AND packed with nutrients. I can’t wait to make them for my next party!
Debra Klein
All that and tasty too!
Daniela
I’m always looking for creative ways to use lentils, and these stuffed mini peppers seem like a great idea! I love that they are vegan, gluten-free, AND packed with nutrients. I can’t wait to make them for my next party!
Jenni LeBaron
I love stuffed peppers and never though of lentils as a stuffing before- that’s brilliant! I love that these look flavorful and hearty so I wouldn’t even miss the traditional meat stuffing. Great dinner recipe and a perfect way to get some great veggies in your diet!
Debra Klein
This recipe is a great intro into the wonders of meatless meals. So delicious, you won’t miss the meat…or the grains.
Jenni LeBaron
I love stuffed peppers and never though of lentils as a stuffing before- that’s brilliant! I love that these look flavorful and hearty so I wouldn’t even miss the traditional meat stuffing. Great dinner recipe and a perfect way to get some great veggies in your diet!
Marisa F. Stewart
Those mini stuffed peppers are adorable!! What a great side to have especially if you can make them ahead. I can see this for a barbecue and popping the peppers in the oven briefly then serving them. I really like the addition of lentils instead of meat. GReat recipe.
Debra Klein
Thank you. BBQ here we come!
Marisa F. Stewart
Those mini stuffed peppers are adorable!! What a great side to have especially if you can make them ahead. I can see this for a barbecue and popping the peppers in the oven briefly then serving them. I really like the addition of lentils instead of meat. GReat recipe.
Dana
I love love love lentil-stuffed peppers! I usually make big ones as sides or for a meal but I love the idea of turning them into a snack/appetizer. And the stuffing is so multi-purpose. Can throw it onto a salad, eat it with tortilla chips, or eat it with a spoon 😉
Debra Klein
Yes…so good, a spoon is just perfect.
Dana
I love love love lentil-stuffed peppers! I usually make big ones as sides or for a meal but I love the idea of turning them into a snack/appetizer. And the stuffing is so multi-purpose. Can throw it onto a salad, eat it with tortilla chips, or eat it with a spoon 😉
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Love the choice of spices that you used for the stuffing. That combination is perfect with the distinctive sweetness of peppers. I love the tip about using the leftovers too, as I’m sure I’d want to stretch my work out into a couple of meals. Probably make a great vegan taco filling in a fresh corn tortilla. Yum.
Debra Klein
Thanks….and yes on the tacos….we have used the leftover stuffing with great success for tacos.
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Love the choice of spices that you used for the stuffing. That combination is perfect with the distinctive sweetness of peppers. I love the tip about using the leftovers too, as I’m sure I’d want to stretch my work out into a couple of meals. Probably make a great vegan taco filling in a fresh corn tortilla. Yum.
Trish Bozeman
These are absolutely genius! My mind always goes right to cheese when I think of stuffing mini peppers, but we adore lentils in our house. I can’t wait to give this a try and see if my toddler will try it!
Debra Klein
Oh, I bet your toddler will like them….which kid doesn’t love finger food?? Maybe alter the spices to be sure he will find them tasty.
Trish Bozeman
These are absolutely genius! My mind always goes right to cheese when I think of stuffing mini peppers, but we adore lentils in our house. I can’t wait to give this a try and see if my toddler will try it!
Annabelle
This looks so delicious and healthy. Can’t wait to make it. I always thinknof lentils in soup so I’m looking forward to trying them in a new format. Thank you Debra for sharing your great recipes and health tips!
Debra Klein
You are welcome……this one is both nutritious and delicious…enjoy!
Sara
This recipe was so delicious! I used Trader Joe’s pre-cooked lentils which made it even easier to whip up, and filled large red peppers with the filling. It was so darn delicious – perfect flavors
Jodi Betancourt
Thank you! Thank you! Thank you! Not only were these delicious and healthy but my family loved them (shocker!). I sub’d quinoa for the rice and added the cayenne. This recipe is so great, I made the stuffed peppers and had enough stuffing left over to make burritos as well.
Debra Klein
Great idea…I bet this stuffing would be amazing in burritos…maybe a bit of enchilada sauce in there too!
dee
Hi – I am getting ready to make and was wondering if the cauliflower rice should be defrosted prior to adding in step 4, or does it go in frozen? Thanks so much!
Debra Klein
You can use cauliflower rice straight from the freezer in this recipe, it will thaw as it cooks. I will update the recipe card to reflect this.
Denise
This was delicious! I used the leftovers for tacos topped with vegan queso. Speaking of leftovers; I had enough to make this dish probably four more times, with some to spare. I will definitely adjust in the future. Thanks for the recipe!
Debra Klein
Those tacos sound delish!
Jocelyn
This is now one of our go to recipes!!!! It tastes great and no one even realized there was no meat because it was so good. Thank you so much for sharing.
Debra Klein
Super! Love to hear this.