Spicy Lentil-Stuffed Mini Peppers for Parties
Imagine biting into a mini pepper bursting with spicy, savory lentils—crunchy, creamy, and packed with protein.
These aren’t your average appetizers; they’re a flex. Perfect for meal prep, parties, or when you want to impress someone (including yourself).
No fancy skills required, just big flavor. Why settle for boring snacks when you can have these? Let’s get to it.
Why This Recipe Slaps
These stuffed mini peppers are the ultimate crowd-pleaser.
The lentils bring earthy richness, while the spices kick things up. The peppers stay crisp, adding a sweet contrast. Plus, they’re gluten-free, vegan, and loaded with protein.
Even carnivores won’t miss the meat. Pro tip: They reheat like a dream, so you’re winning for days.
Key Details
- Servings: 4 (about 12 peppers)
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Calories per serving: ~180
Spicy Lentil-Stuffed Mini Peppers for Parties
Course: Appetizers, Vegan4
servings15
minutes20
minutes180
kcalIngredients
12 mini bell peppers, halved and seeded
1 cup cooked lentils (or canned, drained)
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne (adjust for spice tolerance)
1 tbsp olive oil
Salt and pepper to taste
Optional: Crumbled feta or vegan cheese for topping
Step-by-Step Instructions
- Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
- Sauté the aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until soft (about 3 minutes).
- Spice it up: Stir in cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute until fragrant.
- Mix in lentils: Add cooked lentils, mashing slightly with a fork. Cook for 2–3 minutes, then remove from heat.
- Stuff the peppers: Fill each pepper half with the lentil mixture. Top with cheese if using.
- Bake: Place peppers on the baking sheet and bake for 15–20 minutes, until peppers are tender.
- Serve hot or at room temperature. Boom. Done.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave. For longer storage, freeze them (without cheese) for up to 2 months. Thaw and reheat before serving.
Why You’ll Love This Recipe
These peppers are a triple threat: easy, healthy, and delicious.
They’re packed with plant-based protein and fiber, keeping you full without the crash. The spice blend is customizable, so you can go mild or nuclear. Plus, they’re a sneaky way to eat more veggies.
Win-win.
Nutrition Facts (Per Serving)
- Calories: 180
- Protein: 8g
- Carbs: 25g
- Fiber: 6g
- Fat: 5g
Common Mistakes to Avoid
- Overstuffing the peppers: They’ll spill and make a mess. Keep it tidy.
- Skipping the spice toast: Cooking spices with the onions unlocks their flavor. Don’t rush this step.
- Using mushy lentils: If they’re too soft, the filling turns into paste.
Aim for slightly firm.
Alternatives
- Swap the lentils: Try black beans or chickpeas for a different texture.
- Change the cheese: Goat cheese or queso fresco works great.
- Make it milder: Skip the cayenne and add a pinch of cinnamon for warmth.
FAQs
Can I use regular bell peppers instead?
Yes, but you’ll need to adjust the baking time (about 25–30 minutes). Cut them into quarters for easier stuffing.
Are these peppers spicy?
They have a kick, but you control the heat. Reduce or omit the cayenne if you’re sensitive to spice.
Can I meal prep these?
Absolutely.
They hold up well in the fridge for days. Reheat in the oven for best texture.
What’s the best way to reheat them?
The oven or air fryer keeps them crispy. Microwaving works, but they’ll get softer.
Final Thoughts
These spicy lentil-stuffed mini peppers are stupidly easy and ridiculously good.
They’re the kind of recipe that makes you look like a kitchen genius with zero effort. Make them once, and they’ll become your go-to for every occasion. Or just for Tuesday.
No judgment.
