Vegetarian Stuffed Peppers

Jan 8, 2026 | Recipes

Bottle of Laurel Glen Vineyard wine with vegetarian stuffed peppers

These easy stuffed peppers are a great way to use leftover rice for a quick weeknight meal and pair well with a glass of Laurel Glen Vineyard ‘Estate’ Cabernet Sauvignon.  

Serves 6

 

INGREDIENTS:

  • 6 bell peppers halved, deseeded
  • 1 cup cooked Jasmine rice 
  • 1 can 14.5 oz black lentils 
  • 1 cup grated Gruyère cheese
  • ½ cup grated Parmesan cheese
  • 1 can 14.5 oz diced fire roasted tomatoes
  • 2 stalks Swiss Chard, stems chopped, greens chopped
  • 4 garlic cloves, chopped
  • 2 shallots or 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh basil, chopped

DIRECTIONS:

  1. In a skillet with a drizzle of olive oil, sauté the shallots and the diced Swiss Chard stems over medium heat until they become softened, about 5 minutes. Add the garlic and cook for an additional minute, toss the Swiss Chard leaves in and allow to wilt.
  2. In a large bowl combine the cooked rice, lentils, diced tomatoes (with their juices), 1/2 cup of shredded Gruyère cheese, Parmesan cheese, black pepper, salt, herbs, along with the sauteed vegetables.
  3. Slice the peppers in half vertically. Gently remove the seeds and white membranes.
  4. Fill each pepper half with the lentil mixture. Place in a baking dish, top each pepper half with more Parmesan and Gruyère, drizzle with olive oil.
  5. Bake in a preheated 400-degree oven for 35 minutes or until the peppers are just tender and the cheese is melted and golden.

Notes: You can change up the herbs, I have used Herbs de Provence, and rosemary as well. The peppers should be tender but still have a bit of a bite and hold their shape when finished.

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