Ground Beef & Lentil Stuffed Peppers

These stuffed peppers swap half the meat for green lentils without sacrificing texture or taste.

The filling is savory, hearty, and protein-packed at 28g per pepper.

They freeze beautifully, making them ideal for meal prep.

Why You’ll Love It

• 28g protein per stuffed pepper from beef and lentils combined.
• Green lentils hold their shape and add fiber without mushiness.
• Freezes up to 3 months in airtight containers.
• Six stuffed peppers ready in under 45 minutes.
• Works with red, yellow, or orange peppers for visual variety.

Ingredients

For the Filling

1 cup dry green lentils (French lentils preferred; brown lentils work but soften faster).

1 pound ground beef (85/15 lean-to-fat ratio).

1 medium yellow onion, diced small.

3 cloves garlic, minced.

1 can (14.5 oz) diced tomatoes with juice.

1 tablespoon tomato paste.

1 teaspoon dried oregano.

1 teaspoon dried basil.

1/2 teaspoon smoked paprika.

1/2 teaspoon red pepper flakes (optional).

Salt and black pepper to taste.

2 tablespoons olive oil.

For Assembly

6 large bell peppers (red, yellow, or orange; green peppers are tougher).

1 cup beef broth or water.

1/2 cup shredded part-skim mozzarella (optional).

Steps

1. Cook the lentils (prep ahead optional): Rinse green lentils in a fine-mesh strainer under cold water until water runs clear. In a medium saucepan, combine lentils with 3 cups water or unsalted vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 20-22 minutes until tender but not mushy (they should hold their shape when stirred). Drain and set aside. This can be done up to 2 days ahead.

2. Prepare the peppers: Wash peppers and slice off the top quarter horizontally, including the stem. Reserve the tops. Scoop out seeds and white pith from inside using a sturdy spoon, leaving the walls intact. Place peppers upright in a 9×13-inch baking dish. If peppers won’t stand upright, trim a thin slice off the bottom. Pour broth into the bottom of the dish (it should reach about 1/2 inch up the sides). Set aside.

3. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent. Add ground beef and break apart with a wooden spoon, stirring occasionally for 6-8 minutes until no pink remains. Do not drain (the fat carries flavor).

4. Build the filling: Reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 30 seconds. Add diced tomatoes with juice, cooked lentils, oregano, basil, paprika, red pepper flakes, and a large pinch each of salt and black pepper. Stir well and simmer for 3-4 minutes, allowing flavors to meld. Taste and adjust seasonings.

5. Stuff the peppers: Using a spoon or small ice cream scoop, fill each pepper cavity generously with the beef-lentil mixture, packing it down slightly so it holds shape. Mound filling slightly above the rim of each pepper. If using mozzarella, sprinkle 1 tablespoon over each pepper’s filling now. Replace the reserved pepper tops on each stuffed pepper.

6. Bake: Cover the baking dish tightly with foil. Bake at 375°F for 22-25 minutes until peppers are fork-tender and liquid is simmering. The peppers should yield easily when pierced. Remove foil and bake uncovered for another 3-4 minutes if you want the tops to brown slightly. Let rest in the dish for 3 minutes before serving.

Helpful Tips & Substitutions

Why green lentils? They hold their shape during cooking better than red or brown lentils, which break down and become mushy in the stuffed pepper’s liquid environment. Green (French) lentils stay whole and add a pleasant texture.

Use an 85/15 or 80/20 beef ratio: Ground chuck (80/20) has more flavor than 93/7 ground sirloin, and the extra fat keeps the filling from drying out in the oven. If using 93/7, add an extra tablespoon of olive oil to compensate.

Don’t fully cook the peppers beforehand: Many recipes blanch peppers first, but this softens them too much. Roasting them in broth in the oven ensures they’re tender but hold their shape and remain structurally sound.

Red, yellow, or orange peppers are sweeter: Green peppers have a slightly bitter, grassy flavor that competes with the savory filling. Save green peppers for fresh applications.

Skip the cheese or swap it: Part-skim mozzarella adds richness without heaviness. For lower calories, omit it. For more flavor, use sharp cheddar or a blend of feta and mozzarella.

Sub lamb for beef: Ground lamb (85/15) pairs beautifully with the lentils and spices. Increase paprika to 3/4 teaspoon and add 1/4 teaspoon ground cumin for a Mediterranean angle.

Make it vegetarian: Replace ground beef with an equal volume of finely diced mushrooms and walnuts (pulse in a food processor). Brown the mushroom-walnut mixture first to develop umami depth, then proceed as written. You’ll lose some protein but gain fiber.

Serving Ideas

Serve each pepper with a side of Greek yogurt seasoned with salt, pepper, and fresh lemon juice.

Pair with a simple green salad dressed with olive oil and red wine vinegar.

Add a piece of crusty bread to soak up the broth pooling at the bottom of the dish.

Serve with hot sauce on the side for anyone wanting extra heat.

Make-Ahead & Storage

Refrigerate: Store stuffed peppers in an airtight container for up to 4 days. Reheat covered at 325°F for 12-15 minutes until warmed through, or microwave a single pepper on 70% power for 2-3 minutes, checking halfway.

Freeze: Cool peppers completely, then arrange on a baking sheet, freeze until solid (about 3 hours), and transfer to a freezer bag or airtight container. They keep for up to 3 months. Bake from frozen at 375°F for 40-45 minutes covered, then 5 minutes uncovered.

Prepare the filling ahead: Make the beef-lentil mixture up to 2 days ahead and refrigerate in an airtight container. Assemble and bake when ready, adding 5 minutes to the covered baking time since the filling will be cold.

What degrades: The peppers themselves soften over time and the filling becomes wetter as the peppers release moisture. Consume within 4 days fresh or they’ll become very soft.

These stuffed peppers are a straightforward vehicle for a flavorful, protein-dense filling that keeps you full for hours.

Make a double batch and bank half in the freezer for nights when you need dinner ready without thought.