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Sheet-Pan Lentil Stuffed Peppers
1h 10m$14.61

Sheet-Pan Lentil Stuffed Peppers

Red bell peppers stuffed with lentils, brown rice, spinach, marinara sauce, and walnuts bake on one sheet pan. This vegan, Italian-inspired main is hearty, practical, and weeknight-friendly.

  • Italian-inspired
  • lentils
  • one-pan
  • plant-based
  • sheet-pan
  • stuffed peppers
  • Vegan
  • Vegetarian
Bundle it with similar meals
20 min prep50 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

red bell peppers · 4 Count

Fresh Red Hothouse Bell Pepper

100%

In recipe$6.68
To buy$6.68
Details
1 ct$1.67 per packageBuy 4Package use: 100%Product matchEstimated at KROGER

cooked brown rice pouch · 1 Count

Kroger® 90 Second Whole Grain Brown Rice

100%

In recipe$1.49
To buy$1.49
Details
Kroger · 8.8 oz$1.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned lentils · 1 Can

Simple Truth Organic® Low Sodium Lentils

100%

In recipe$1.24
To buy$1.25
Details
Simple Truth Organic · 15 oz$1.25 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 3 Cup

Kroger® Baby Spinach

53%

In recipe$1.84
To buy$3.49
Details
Kroger · 6 oz$3.49 per packageBuy 1Package use: 53%Product matchEstimated at KROGER

marinara sauce · 1.5 Cup

Kroger® Marinara Pasta Sauce

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 24 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

walnuts · 0.5 Cup

Fisher California Grown Unsalted Chopped Walnuts

Sale

14%

In recipe$1.71
To buy$11.99
Details
Fisher · 16 oz / 3.5 cups$14.29
Sale
$11.99 per packageBuy 1Package use: 14%Product matchEstimated at KROGER

dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

7%

In recipe$0.16
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

garlic powder · 1 Teaspoon

Kroger® Garlic Powder Shaker

2%

In recipe$0.08
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$14.61

· only what you use

$3.65

per serving · 4 servings

You pay at checkout$40.07
36% used in this recipe$25.46 unused

All ingredients selected

Checkout$46.25
Recipe portion$14.65

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • red bell peppers-4 large
  • canned lentils-1 can
  • cooked brown rice pouch-1 pouch
  • baby spinach-3 cups
  • marinara sauce-1 1/2 cups
  • walnuts-1/2 cup
  • extra-virgin olive oil-2 tablespoons
  • garlic powder-1 teaspoon
  • dried oregano-1 teaspoon
  • kosher salt-3/4 teaspoon
  • black pepper-1/4 teaspoon
1
Preheat and prep
Oven
Cutting Board
Can opener
Chef’s knife
Rimmed sheet pan
Parchment paper

Heat the oven to 425°F and prepare an 18-by-13-inch tray with parchment rated for that heat. Set out a 4-quart mixing bowl, halve and seed peppers, drain lentils and chop spinach and walnuts. Use already-cooked rice.

Keep fingers clear of the chef’s knife while halving peppers and chopping spinach and walnuts.

4 Count red bell pepper
1 can lentils
3 cups spinach
1/2 cup walnut
2
Pre-roast the peppers
Oven
Rimmed sheet pan

Rub pepper halves with half the oil and one-third of the salt, then roast cut-side down for 10 minutes.

Use oven mitts when moving the sheet pan in or out of the hot oven.

4 Count red bell pepper
1 tablespoon olive oil
1/4 teaspoon Kosher Salt
3
Mix the filling
Measuring Cups
Measuring Spoons
Large mixing bowl

Mix lentils, cooked rice, spinach and walnuts with two-thirds of the marinara and all remaining oil and seasonings until evenly coated. Prepare while peppers roast.

1 can lentils
1 Count brown rice
3 cups spinach
1/2 cup walnut
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4
Fill the peppers
Rimmed sheet pan

Turn peppers cut-side up and divide filling among them in gentle mounds, topping with remaining marinara. Set the hot tray on a heatproof surface using oven mitts. Bake any filling that will not fit in a separate small ovenproof dish covered with foil.

Use oven mitts and keep hands clear of the hot sheet pan while flipping and filling the peppers.

1/2 cup marinara sauce
5
Bake until tender
Oven
Rimmed sheet pan
Aluminum foil

Bake until peppers are tender and the filling center reaches 165°F, checking any separate filling too. Cover tightly with foil for 20 minutes at 425°F, uncover away from your face and continue for another 8–10 minutes or as needed.

Open the foil carefully and keep your face away from the escaping steam.

Make sure the filling is steaming hot throughout before serving.

6
Rest and serve

Rest for 5 minutes, then serve all pepper halves and extra filling evenly; refrigerate leftovers within two hours. Spoon over pan juices. Allow about seventy minutes overall.

Refrigerate leftovers within 2 hours.

7

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