Daily Dish

Daily Dish

Lentil and Mushroom Stuffed Bell Peppers

Healthy Fact of the Day

Bell peppers are rich in vitamins and antioxidants, while lentils and mushrooms provide plant-based protein and nutrients. This stuffed bell pepper recipe combines these ingredients into a satisfying and nutritious meal.



  • 4 large bell peppers, any color
  • 1 cup green or brown lentils, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 can (15 oz) diced tomatoes
  • 1 cup shredded mozzarella cheese (optional)
  • Fresh basil leaves for garnish (optional)





  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
  3. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the lentils are cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
  4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
  5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the finely chopped cremini mushrooms, dried thyme, dried oregano, salt, and black pepper to the skillet. Sauté for about 5-7 minutes until the mushrooms release their moisture and start to brown.
  7. Stir in the cooked lentils and diced tomatoes (with their juices) to the mushroom mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust the seasoning if needed.
  8. Stuff each bell pepper with the lentil and mushroom mixture, pressing it down gently.
  9. Place the stuffed peppers in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  12. Garnish your Lentil and Mushroom Stuffed Bell Peppers with fresh basil leaves if desired.
  13. Serve the stuffed peppers hot, with a side salad or crusty bread if desired.

These lentil and mushroom stuffed bell peppers are a flavorful and nutritious meal that’s perfect for a wholesome dinner. Customize them with your favorite toppings and enjoy!

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