Go Back
+ servings
lentil stuffed peppers on a plate
Print Recipe
5 from 10 votes

Lentil Stuffed Peppers with Orzo & Feta

Lentil stuffed peppers are SO flavorful and healthy! This is a great high-fiber and high-protein vegetarian dish complete with orzo, carrots, tomatoes, feta, and parsley.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: lentil stuffed peppers, stuffed peppers, Vegetarian
Servings: 4
Author: Alena Kharlamenko, MS, RD

Ingredients

  • 4 large bell peppers, halved vertically, seeds and membranes removed
  • 2 tablespoons olive oil, divided
  • 1 medium shallot, peeled and minced
  • 1 cup minced carrots about 3-4 medium carrots
  • 3 medium garlic cloves, peeled and minced
  • 1 cup canned diced tomatoes
  • ½ cup green lentils
  • 1 - 1¼ cup vegetable broth or water
  • ½ cup whole wheat orzo
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons chopped parsley more for garnish
  • Salt

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper. Place the halved bell peppers on the baking sheet, cut-side facing up. Drizzle 1 tablespoon olive oil over bell peppers and rub the oil over both sides of the peppers. Season with salt. Cook for 20-25 minutes. 
  • Meanwhile, heat 2 teaspoons of olive oil in a medium pot. Add shallot and cook for 1-2 minutes, or until fragrant. Add carrots and cook for 2-3 minutes. Add garlic and cook for an additional 30 seconds. Stir in diced tomatoes, lentils, and vegetable broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender. *
  • While the lentils cook, bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes. Drain and move back to the pot. Stir in ½ tablespoon of oil and set aside. 
  • In a large bowl, combine lentil and vegetable mixture with orzo. Stir in 1 tablespoon of oil oil, feta cheese, and chopped parsley. Season with salt to taste. 
  • Stuff each bell pepper half evenly with the mixture. Garnish with chopped parsley. 
  • Serve and enjoy!

Notes

*If the lentils absorb all the liquid and aren't fully cooked, add more liquid (water or vegetable broth) ¼ cup at a time until the lentils are completely cooked through.
Storage and Reheating: These lentil stuffed peppers are a great make-ahead meal. To store, simply place the stuffed peppers face-up in an airtight container and store in the refrigerator for up to 4 days. When ready to eat, enjoy them cold or reheat in a microwave or on a heated skillet (cover with a lid) until hot.