Mediterranean Lentil & Walnut Stuffed Peppers
27 oct. 2025
Mediterranean Lentil & Walnut Stuffed Peppers
Vibrant bell peppers filled with a hearty, herb-infused mixture of green lentils and walnuts, baked until tender and topped with a creamy tahini-lemon drizzle.
Few dishes capture the warmth and brightness of the Mediterranean quite like these lentil and walnut stuffed peppers. They’re a beautiful balance of color, texture, and flavor—the kind of meal that feels both nourishing and indulgent at the same time.
The hearty lentil filling, combined with aromatic herbs and a touch of smokiness from paprika, makes every bite deeply satisfying. And when finished with a creamy tahini-lemon drizzle, it becomes a dish you’ll want to serve again and again.
Whether you’re cooking for a weeknight dinner or a special gathering, this vegetarian recipe delivers elegance and comfort in equal measure.
Ingredients
- 4 large bell peppers (assorted colors)
- 200g green or brown lentils, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 75g walnuts, roughly chopped
- 400g canned chopped tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 60ml tahini
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish.
- Place the rinsed lentils in a saucepan with 600ml of water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain any excess water and set aside.
- While the lentils cook, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped tomatoes, dried oregano, smoked paprika, a pinch of salt, and pepper. Let the sauce simmer for 5 minutes to allow the flavors to meld.
- Add the cooked lentils and chopped walnuts to the tomato sauce. Stir everything together until well combined. Remove from heat.
- Carefully spoon the lentil and walnut mixture into each of the bell pepper halves, packing it in gently.
- Pour about 100ml of water into the bottom of the baking dish to create steam and prevent sticking. Bake for 30–35 minutes, or until the peppers are tender.
- While the peppers are baking, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, and 60ml of water until you have a smooth, creamy sauce. Season with a pinch of salt.
- Once cooked, remove the peppers from the oven. Drizzle with the tahini sauce, garnish with fresh parsley, and 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 boost.
- Switch up the grains: Replace lentils with cooked quinoa, bulgur, or rice for a different texture.
- Prep ahead: The stuffed peppers can be assembled a day in advance and baked just before serving.
Nutrition Information
Total Calories: 2100 kcal (serves 4)
- Fat: 109g
- Carbohydrates: 221g
- Fiber: 60g
- Protein: 85g
Related Recipe
See the original recipe: "Mediterranean Lentil & Walnut Stuffed Peppers"These Mediterranean Lentil & Walnut Stuffed Peppers make a stunning centerpiece for any table. They’re wholesome, packed with flavor, and guaranteed to impress.
Try them tonight and share your creation with friends—good food tastes even better when shared!
