These lentil-stuffed peppers were inspired by my favorite Mediterranean salad, filled with Israeli couscous, lentils, roasted red pepper slices, olives, herbs and plenty of feta.

Stuffed peppers are just the right blend of nostalgic, cozy and flavorful we want for hearty winter meals.

The next time you prepare stuffed peppers for a party or for personal consumption, you might want to try swapping out the ground beef for a tasty alternative.

Cooler weather often prompts a desire for comfort food, and stuffed peppers can deliciously serve that need. I have a soft spot for stuffed peppers, because they were in my mother's weekly dinner … ...

We’re nearing sweater weather, which means we’re nearing stuffed-pepper weather. I have a soft spot for stuffed peppers, because they were in my mother’s weekly dinner rotation: Hers were ...

These quinoa and lentil stuffed peppers are easy to make, even though the quinoa and lentils are cooked separately beforehand, and packed with good-for-you ingredients.

Stuffed peppers might remind you of grandmother’s cooking. I find them infinitely better and more veg-forward than stuffed cabbage. Fat, juicy bell peppers, stuffed with red quinoa and lentils ...

Choose rounded, rather than elongated, bell peppers. Serve with long-grain rice. Adapted from "Vegan: The Cookbook" by Jean-Christian Jury(Phaidon, 2017). Cut off the tops of the bell peppers and ...

200g red lentils 4 red or green peppers, halved and seeds removed 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 small carrot, washed and grated 3 garlic cloves, finely chopped 1 small ...

Lentil-Stuffed Bell Peppers. Photo by Deb Lindsey for The Washington Post. Published Oct 3, 2017 | Published Oct 3, 2017 Share ...