Ethiopian
Berbere Red Lentil Stuffed Peppers
Bell peppers filled with berbere-spiced red lentils, tomatoes, and brown rice offer a freezer-friendly plant-based dinner.
The good part
Tested September 2026. This recipe is written for repeatable home cooking, with one action per step and clear allergen swaps in the recipe note.
Why this recipe works
The method builds flavor before adding liquid, keeps the main ingredients at their best texture, and adds fresh acid or herbs at the end. Read the complete ingredient list before cooking and check packaged sauces, broth, spice blends, and breads for animal-derived ingredients or allergens.
Make-ahead and storage
Cool leftovers promptly in shallow containers and refrigerate within two hours. Reheat cooked food until steaming hot. Texture-sensitive garnishes and sauces keep best in separate containers.
Useful substitutions
Berbere blends vary in salt and heat, so taste the filling before seasoning.
Gather
Ingredients
- 4 large bell peppers, halved and seeded
- 1 cup cooked brown rice
- 1 cup cooked red lentils
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp berbere spice
- 1 cup crushed tomatoes
- 1/2 cup vegetable broth
- 2 tbsp chopped cilantro
- 1 lemon
Make
Method
- 01Heat the oven to 400°F and arrange the pepper halves in a baking dish.
- 02Cook the onion until soft, then add garlic and berbere for 30 seconds.
- 03Stir in rice, lentils, tomatoes, and broth and simmer for 5 minutes.
- 04Fill each pepper half with the lentil mixture.
- 05Cover the dish and bake for 25 minutes.
- 06Uncover and bake for 10 minutes more.
- 07Finish with cilantro and lemon juice.
Keep cooking
Swaps, storage, and useful next steps.
Berbere blends vary in salt and heat, so taste the filling before seasoning.