Recipe: Lentil Stuffed Capsicum

Stuffed vegetables are often my go-to for meals where lots of sides and salads were being served and everyone else is having some kind of meat. They are hearty and warming, but also easy to prepare in advance, making them an excellent mid-week winter meal idea. This time around I’ve gone for a lentil stuffed capsicum, and it sure is delicious!

Lentil Stuffed Capsicum | I Spy Plum Pie

Ingredients List

  • 3 large capsicums
  • 2 celery sticks
  • 1 leek
  • 3 cloves garlic
  • 3tsp cumin
  • 2tsp ground coriander
  • 400g can lentils
  • 400g can diced tomatoes
  • 1/2 cup flat leaf parsley
  • 100g feta
  • 1/3 cup slivered almonds


  1. Prehat oven to 180C
  2. Halve the capsicums, removing the seeds and membrane and sit in an oven dish
  3. Finely chop the celery and leek
  4. Heat some oil in a pan and cook the celery and leek, stirring occasionally, for 5 minutes
  5. Mince the garlic and add to the pan with the cumin and coriander, stirring to combine and cook for 2-3 minutes
  6. Drain and rinse the lentils and add to the pan with the tomatoes, stirring to combine.
  7. Reduce to a simmer and cook for 10 minutes, until the sauce thickens
  8. Chop the parsley and add to the pan, stirring to combine, then season with salt and pepper
  9. Remove from the heat then spoon into the halved capsicums
  10. Sprinkle over the feta and bake for 30-40 minutes, until the skins start to blister and are softened
  11. Sprinkle with the flaked almonds and serve
  12. Enjoy!

Lentil Stuffed Capsicum | I Spy Plum Pie

One of the things I most love about this dish is that you can make the filling in advance and just store it in a container in the fridge, meaning you’re left with very little prep time when it comes time to eat. Even if I’m planning on have a lentil filled capsicum for dinner for a night or two during the week I’ll make the filling in advance, meaning I just have to pop the filling in the capsicum and bake them when I get home from work. Perfect!

If you need to make these dairy free or vegan friendly then just leave off the feta, but be sure to season the filling accordingly as the feta does provide a nice little salty hit of flavour. These really do make an excellent winter dinner meal!

Lentil Stuffed Capsicum | I Spy Plum Pie

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