Stuffed Peppers

This surprisingly simple and healthy Stuffed Pepper recipe features our Mediterranean Lentil Salad, plus aromatic garlic and feta to round out the flavor. Customize with your favorite rice or quinoa and enjoy!


  • 5 large (or 6 medium) bell peppers, tops removed
  • 2 7-oz containers of Cedar’s Mediterranean Lentil Salad
  • 1 ½ cups cooked quinoa or rice
  • 4 garlic cloves, minced
  • 6 oz feta 
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
Serves 5-6 Total 30-60 Minutes


  1. Heat oven to 375 F and lightly grease the bottom of a large baking dish with one tablespoon of oil. 
  2. Arrange peppers on baking dish.
  3. In a large bowl, combine the Cedar’s Mediterranean Lentil Salad and quinoa, herbs, salt and pepper.
  4. Stir in feta and stir until everything is mixed well. If needed, add more herbs or seasoning to taste.
  5. Spoon the mixture into each pepper until you have used all of the filling. 
  6. Cover baking dish with tinfoil and bake in the oven for 30 minutes.
  7. Allow to cool for 5-10 minutes before serving. 
  8. Garnish with herbs or sprinkle with feta and enjoy!