Stuffed Peppers

These surprisingly simple and healthy Stuffed Peppers feature 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 quinoa or rice, cooked
  • 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, quinoa, herbs, salt and pepper.
  4. Add 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 all of the filling is used. 
  6. Cover baking dish with aluminum foil and bake for 30 minutes.
  7. Allow to cool for 5-10 minutes before serving. 
  8. Garnish with herbs or sprinkle with feta and enjoy!