1h 15m$16.07

Lentil Bulgur Stuffed Peppers

Bell peppers stuffed with lentils, bulgur, tomatoes, parsley, and walnuts, served mezze-style as a hearty plant-based dinner. Serve family-style as the main supper with simple vegan mezze sides.

family supper
Mediterranean
mezze
plant-based
plant-forward
stuffed vegetables
Vegan
Vegetarian

Bundle it with similar meals

20 min prep55 min cook4 servingshardJun 24, 2026

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red bell peppers-4 each
water-2 1/2 cups
flat-leaf parsley-1 cup
canned crushed tomatoes-1 can
green lentils-3/4 cup
bulgur wheat-1/2 cup
yellow onion-1 medium
garlic-3 cloves
walnuts-1/2 cup
extra-virgin olive oil-3 tablespoons
kosher salt-1 1/2 teaspoons
ground cumin-1 teaspoon

Prep vegetables, nuts, herbs, and lentils

Cutting Board

Chef’s knife

9-by-13-inch baking dish

Heat the oven to 400°F. Halve and seed the peppers, place them cut side up in the baking dish, then dice the onion, mince the garlic, chop the walnuts and parsley, and rinse the lentils.

Keep the knife blade angled away from fingers while halving peppers and chopping ingredients.

4 Each red bell pepper

1 Count yellow onion

3 Count garlic

1/2 cup walnuts

1 cup parsley

3/4 cup green lentils

Cook the lentils

Measuring cups and spoons

Medium saucepan

In the saucepan, combine lentils, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and cook 18 to 22 minutes, until the lentils are tender but intact; drain well.

3/4 cup green lentils

2 cups Water

1/2 teaspoon Kosher Salt

Par-bake the peppers

Measuring cups and spoons

9-by-13-inch baking dish

While the lentils cook, brush the pepper halves with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake the peppers 10 minutes to start softening, then keep the oven on.

Use oven mitts when handling the hot baking dish.

4 Each red bell pepper

1 tablespoon olive oil

1/4 teaspoon Kosher Salt

Sauté aromatics

Large skillet with lid

Measuring cups and spoons

Mixing spoon

Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Cook the onion with 1/2 teaspoon salt for 5 to 6 minutes, until softened, then stir in the garlic and cumin for 30 seconds, until fragrant.

2 tablespoons olive oil

1 Count yellow onion

1/2 teaspoon Kosher Salt

3 Count garlic

1 teaspoon ground cumin

Hydrate the bulgur in tomato sauce

Large skillet with lid

Measuring cups and spoons

Mixing spoon

Add the crushed tomatoes and remaining 1/2 cup water to the skillet and bring to a simmer. Stir in the bulgur, cover, remove from the heat, and let stand 10 minutes, until the bulgur is plump and tender.

1 can crushed tomatoes

1/2 cup Water

1/2 cup bulgur wheat

Finish the filling and stuff peppers

Large skillet with lid

Mixing spoon

9-by-13-inch baking dish

Fold the cooked lentils, walnuts, parsley, and remaining 1/4 teaspoon salt into the tomato-bulgur mixture. Spoon the filling into the pepper halves, mounding it generously.

1/2 cup walnuts

1 cup parsley

1/4 teaspoon Kosher Salt

4 Each red bell pepper

Bake the stuffed peppers

Aluminum foil

9-by-13-inch baking dish

Cover the dish tightly with foil and bake 25 minutes. Uncover and bake 10 minutes more, until the peppers are tender and the filling is hot throughout.

Use oven mitts when handling the hot baking dish and foil.

Open the foil away from your face to avoid steam burns.

Rest and serve

Mixing spoon

9-by-13-inch baking dish

Let the peppers rest 5 minutes. Arrange them on a platter mezze-style, spoon pan juices over the top, and serve family-style as the main supper.

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Lentil Bulgur Stuffed Peppers

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