Dinner · Vegetarian · Fall · Baking · Make ahead

Lentil and Rice Stuffed Peppers

Name: Lentil and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 65 min
Total time: 90 min
Yield: 4 dinner portions (2 pepper halves each)
Ingredients: 4 large bell peppers, about 200 to 250 g each, any colour; 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 ½ cups fully cooked brown or green lentils, drained; canned lentils are suitable; 2 cups fully cooked brown rice; 2 ½ cups marinara sauce, divided; ½ cup lower-sodium vegetable broth; 1 tsp dried oregano; ⅛ tsp crushed red pepper flakes, optional; ¼ tsp fine salt, plus more to taste; ⅛ tsp ground black pepper; 1 cup shredded mozzarella labelled suitable for vegetarians, divided; ½ cup water, for the baking dish

Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.

Edited by Tasty Recipes editorial team

Published 2026-09-26

1 hr 30 minMakes 4 dinner portions (2 pepper halves each)s

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How to make Lentil and Rice Stuffed Peppers

Timing breakdown · 8 timed stages

Estimated total: about 20 minutes to wash, cut and measure, 10 minutes to cook the filling, 45 to 50 minutes covered in the oven, 5 to 10 minutes uncovered, and 5 minutes to rest. Active work is about 30 minutes. Cooking rice or dried lentils from scratch is additional; pepper size and oven performance affect baking time.

Preparation: 20 min
Cooking: 65 min

Optional: Cooking Step 2: 5 to 6 minutes
Optional: Cooking Step 2: 30 seconds
Optional: Cooking Step 2: 2 to 3 minutes
Optional: Cooking Step 3: 2 to 3 minutes
Baking Step 5: 45 to 50 minutes
Baking Step 5: 5 to 10 minutes
Baking Step 5: 5 to 10 minutes
Resting / cooling Step 6: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 190°C (375°F). Wash the peppers, cut each lengthwise in half through the stem, and remove the seeds and white ribs. Set the eight halves cut side up in the baking dish. Use fully cooked rice and lentils; drain and rinse canned lentils before measuring 1 1/2 cups. Do not add dry rice or dried lentils directly.
02
Heat the oil in the sauté pan over medium heat. Cook the onion for 5 to 6 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Stir in the lentils, 1 1/2 cups marinara, broth, oregano, optional pepper flakes, salt and black pepper. Simmer for 2 to 3 minutes, stirring.
03
Stir in the cooked rice and heat until the filling is steaming throughout, about 2 to 3 minutes longer. If using refrigerated cooked rice or lentils, check that the mixture reaches 74°C (165°F). The filling should be moist and spoonable rather than swimming in liquid; simmer briefly if needed. Remove from the heat and stir in 1/2 cup mozzarella. Taste and adjust the salt.
04
Divide the hot filling between the pepper halves, mounding it lightly without packing tightly. Large peppers vary in capacity: put any filling that does not fit in a small oven-safe dish, cover it and bake alongside the peppers until hot throughout. Spoon the remaining 1 cup marinara over the filled peppers. Pour the 1/2 cup water around the peppers, not over the filling, and cover the main baking dish tightly with foil.
05
Bake covered for 45 to 50 minutes. Carefully open the foil away from your face and test the thickest pepper wall with a fork; it should pierce readily. If firm, cover again and bake for another 5 to 10 minutes before adding the topping. Scatter the remaining 1/2 cup mozzarella over the peppers and bake uncovered for 5 to 10 minutes, until melted. Check the centre of the filling in several peppers, and any extra filling, is at least 74°C (165°F).
06
Rest for 5 minutes, then serve two halves per person with some of the tomato sauce from the dish. Keep the resting time within the estimated total; extra oven time for particularly thick peppers is additional.

Recipe questions

Can I put uncooked rice or lentils in the peppers?

No. Measure 2 cups fully cooked rice and 1 1/2 cups fully cooked lentils. Dry ingredients need separate cooking and different amounts of liquid; the pepper baking time does not reliably cook them.

What if the filling does not fit?

Pepper cavities vary. Use four large peppers and mound the filling lightly. Bake any extra in a covered oven-safe dish alongside, checking that it reaches 74°C (165°F). Do not cram filling into small peppers.

Why are my peppers still firm?

The foil needs to seal tightly so the water in the dish can help steam the peppers. Test the thickest wall with a fork after 45 to 50 minutes; if it resists, cover again and bake longer before adding the cheese.

Can I make these ahead?

Bake the peppers, cool promptly in shallow containers and refrigerate within two hours. Eat within 2 to 3 days and reheat to 74°C (165°F) in the centre. For the listed cooking time, fill the peppers with hot filling and bake immediately.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Jersey Girl Cooks, Vegetarian Stuffed Peppers with Lentils and Rice. This version uses mozzarella instead of Asiago, reduces the cheese from 1 1/2 cups to 1 cup, uses a measured oregano seasoning, and adds pepper-size, excess-filling and reheating guidance. Use firm cooked brown or green lentils; split red lentils soften into a different texture and are not a direct substitute. Cooked white rice may replace the brown rice at the same cooked volume. Cheddar labelled suitable for vegetarians can replace mozzarella. For a dairy-free version, use a melting dairy-free cheese and check the sauce and broth labels. The stated time begins with cooked rice and lentils ready to use. Keep refrigerated cooked ingredients cold until making the filling; do not use rice that has stood at room temperature for more than two hours. Cool cooked portions promptly in shallow containers and refrigerate at 4°C or below within two hours. Eat within 2 to 3 days, or freeze for later use. Thaw in the refrigerator and reheat only the portion needed to 74°C (165°F) throughout.

Additional references: Health Canada leftover cooling, storage and reheating guidance