Lentil-Stuffed Peppers

You can use both red and yellow bell peppers for variety in color and flavor. Red lentils are crucial for this recipe as they completely break down when cooked.

Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 2 medium yellow onions, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, finely diced
  • 4 cups vegetable stock
  • 3 cups red lentils
  • 6 bell peppers
  • 3 oz. feta cheese
  • 2 Tbsp. chopped fresh oregano
  • ½ tsp. freshly cracked black pepper


  • Heat the oil to medium temperature in a large saucepot. Add the onions, celery, and carrots; sauté for 10 minutes, then add 1 cup vegetable stock and the lentils. Simmer for 15 to 20 minutes, until the lentils are fully cooked.
  • Cut off the tops of the peppers, leaving the stems attached (reserve the tops), and remove the seeds. Place the peppers in a shallow pot with 3 cups vegetable stock. Cover and simmer for 10 minutes, then remove from heat.
  • Meanwhile, preheat oven to 375°F. In a bowl, mix together the lentil mixture, the chopped oregano, feta, and black pepper; spoon the mixture into the peppers, and cover with tops. Bake until tops are beginning to brown, about 10 minutes. Serve the peppers with the stem tops ajar.