Crispy Spiced Lentil & Feta Stuffed Mini Peppers

These crispy lentil-stuffed mini peppers are exploding on Pinterest for good reason. They combine smoky paprika-spiced lentils with tangy feta, all roasted inside tender sweet peppers. Perfect as a side dish or appetizer, this recipe delivers restaurant-quality flair with pantry staples.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 oz mini bell peppers (halved lengthwise, seeds removed)
• 1 cup cooked green lentils (thoroughly dried)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp chili flakes
• ⅔ cup crumbled feta
• 2 tbsp chopped parsley
• 1 lemon (zested)
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss dried lentils with olive oil, smoked paprika, cumin, chili flakes, and a pinch of salt.
3. Spread lentils in single layer on half the baking sheet. Roast 12 minutes until crispy, stirring halfway.
4. While lentils roast, arrange pepper halves cut-side up on other half of baking sheet.
5. Mix crispy lentils with feta, parsley, lemon zest, and black pepper.
6. Spoon filling generously into each pepper half.
7. Bake 8-10 minutes until peppers soften and feta lightly browns.
8. Garnish with extra parsley and lemon wedges before serving.

Chef's Note

For maximum crispiness, pat lentils completely dry after cooking and before seasoning. Let roasted lentils cool slightly before mixing with feta to maintain texture.

Make-Ahead Tips

Filling can be prepared 1 day ahead; store separately from peppers. Stuff and bake just before serving.

Substitutions

Goat cheese or queso fresco can replace feta; canned lentils work if thoroughly rinsed/dried.