Lentil and Walnut Stuffed Bell Peppers

These Lentil and Walnut Stuffed Bell Peppers are a perfect example of comfort food meeting wholesome nutrition. Each pepper half is filled with protein-packed lentils, crunchy walnuts, and fragrant spices that come together in a deliciously satisfying way.

Baked until tender and finished with a creamy tahini drizzle, this dish is not only visually stunning but also incredibly nourishing. Whether you’re preparing a weeknight dinner or a special vegetarian feast, these stuffed peppers will impress every time.

Pair them with a simple side salad or grain of choice, and you have a complete, balanced meal that celebrates flavor and texture in every bite.

Ingredients

• 4 large bell peppers, any color
• 200g brown or green lentils, dry
• 60g walnuts, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 30ml olive oil
• 500ml vegetable broth or water
• 1 tsp cumin powder
• 1 tsp coriander powder
• 20g fresh parsley, chopped
• 60ml tahini
• 30ml fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Cut the bell peppers in half lengthwise and remove the seeds. Place them on a baking sheet, drizzle with half the olive oil, and bake for 15–20 minutes until they begin to soften.
2. While the peppers are baking, heat the remaining olive oil in a saucepan over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic, cumin, and coriander; cook for one more minute until fragrant.
3. Rinse the lentils and add them to the saucepan along with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until the lentils are tender and have absorbed most of the liquid.
4. Remove the lentil mixture from the heat and stir in the chopped walnuts and fresh parsley. Season generously with salt and pepper.
5. Fill the pre-baked pepper halves with the lentil and walnut mixture. Return them to the oven and bake for another 10–15 minutes, until the peppers are fully tender and the filling is heated through.
6. In a small bowl, whisk together the tahini and lemon juice. Slowly add 2–3 tablespoons of water, whisking continuously, until you reach a smooth, pourable sauce consistency. Season with a pinch of salt.
7. Serve the stuffed peppers warm, generously drizzled with the prepared tahini sauce.

Tips & Substitutions

• Make it nut-free: Replace walnuts with sunflower seeds or pumpkin seeds for a similar crunch.
• Boost the flavor: Add a pinch of smoked paprika or chili flakes to the filling for gentle heat.
• Meal-prep friendly: Cook the lentil mixture ahead of time and assemble the peppers just before baking.

Nutrition

Total Calories: 1850 kcal (serves 4)

• Fat: 101g
• Carbohydrates: 178g
• Fiber: 34g
• Protein: 74g

These stuffed bell peppers prove that vegetarian dishes can be both hearty and elegant. Try this recipe at home, snap a photo, and share your creation — you might just inspire someone else to enjoy a plant-powered meal tonight!