Mediterranean Lentil and Walnut Stuffed Peppers

Few dishes capture the harmony of rustic comfort and refined simplicity like these Mediterranean Lentil and Walnut Stuffed Peppers. Each bite layers earthy lentils, crunchy walnuts, and sun-kissed herbs inside tender roasted bell peppers.

This vegetarian main course delivers plenty of protein, fiber, and flavor — a perfect balance for weeknight meals or elegant dinner gatherings alike. Whether you’re embracing a plant-based lifestyle or just craving something wholesome, this recipe promises satisfaction in every forkful.

Let’s dive into how to create this vibrant Mediterranean-inspired dish that’s as nourishing as it is beautiful.

Ingredients

• 2 large bell peppers (any color)
• 250g cooked brown or green lentils
• 50g walnuts, roughly chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste (approx. 15g)
• 15g fresh parsley, chopped
• 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, cumin, and smoked paprika, cooking for one minute to deepen the flavors.
4. Remove the skillet from the heat. Fold in the cooked lentils, chopped walnuts, fresh parsley, and lemon juice. Season generously with salt and pepper and mix well to combine.
5. Arrange the pepper halves cut-side up in a baking dish. Spoon the lentil and walnut mixture evenly into each pepper half.
6. Drizzle the stuffed peppers with the remaining tablespoon of olive oil. Pour a small amount of water (about 60ml) into the bottom of the baking dish to create steam.
7. Bake for 20–25 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top. Serve warm.

Tips & Substitutions

• Make it vegan-friendly: This recipe is naturally vegan, but you can add a sprinkle of nutritional yeast for a cheesy flavor.
• Try different nuts: Swap walnuts for almonds, pecans, or pistachios for a unique twist.
• Boost the protein: Add crumbled feta or a spoonful of Greek yogurt on top for an extra protein boost (if not vegan).

Nutrition

Approximate per serving:

• Calories: 995 kcal
• Fat: 60g
• Carbohydrates: 95g
• Fiber: 34g
• Protein: 35g

These stuffed peppers are a celebration of texture and taste — hearty, wholesome, and wonderfully Mediterranean. Serve them alongside a crisp salad or roasted vegetables for a complete meal. Don’t forget to share your creations and inspire others to cook beautifully balanced vegetarian dishes!