Vegan Stuffed Peppers with Lentils and Herbed Rice

  • Prep-time: / Ready In:
  • Makes 6 stuffed peppers
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If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in! 

Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.

By Mary Margaret Chappell,


  • ¾ cup dry instant brown rice
  • 1 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup cooked black (beluga) lentils, rinsed and drained
  • 1 medium zucchini (8 oz.), chopped
  • ⅓ cup chopped raisins
  • ½ cup chopped fresh mint
  • ¼ cup chopped fresh dill or 2 tablespoons dried dill
  • 6 medium orange bell peppers
  • 4 tablespoons lemon juice


  • Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
  • Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
  • Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.

Comments (13)

(4 from 6 votes)

Recipe Rating

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Why on earth would you use instant rice in any WFPB recipe? When I saw that ingredient, I was so turned off that I couldn't see the point of making the recipe. I guess I'll just have to develop my own.


I modified if a bit - I didn’t have zucchini and raisins, so instead I put chopped carrots, celery and tomato. The peppers are absolutely delicious!


Added coriander and cumin+ olives to make it taste more middle eastern. Forfeited raisins bc I did not have any.

Caroline McMeekin

This was delicious!! I used a little extra herbs and added 1 tbsp of chopped capers. Couldn't stop eating the filling.... we will definitely make again!

Laurena Barlow

I need to know nutritional facts of each meme. Goes your recipes show this, thank you so I do not have to look up everything like this recip Thanks


Does any of these recipes show nutritional facts as I need that. Thanks Laurena

Judi Sweat

I am finding these recipes difficult because they call for ingredients that aren't easy to keep on hand, for example fresh mint. Who has that on hand? What could be subbed for the fresh mint. This applies to several of the recipes, not just this one. thanks,

Caroline McMeekin

Judi- they have a group of quick and easy recipes. Try those. I have found many recipes to be easy to whip up together with what I have on hand.


I surely don't, BUT sometimes I use a pinch or two of dried mint actually from a mint-tea bag. Works OK. :) Good luck.


This is the first recipe from this site that has fallen short. I had high hopes as a like Greek/Mediterranean food and love grape leaves, mint, dill. Bland. I added salt and pepper as no where said to add any. That did help. Just not my favorite.


I'm cooking this right now and was also going to add at least some black pepper... someone above added capers - also a good idea. or olives? I do love lentils but i'm guessing this might turn out a tad bland...


Salt and pepper should always be added to your own taste—it is not required in a recipe for you to add. Salt is needed to enhance flavor.



About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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