# Wild Rice, Lentil and Cranberry Stuffed Bell Peppers (Baked) > Hearty baked bell peppers filled with a fiber-rich blend of wild rice, lentils, tart dried cranberries and crunchy walnuts. This vegetarian entrée is satisfying, make-ahead friendly, and a great warm alternative to grain salads. Canonical URL: https://www.topshelf.recipes/recipes/wild-rice-lentil-cranberry-stuffed-bell-peppers-baked ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe These stuffed bell peppers combine a nutty wild rice blend and tender green lentils with bright tart cranberries and walnut crunch for a winter-ready vegetarian main. The rice-lentil mixture gives both chewy and creamy textures—wild rice provides those earthy, slightly smoky grains while lentils bind and add protein—so the filling holds up when baked instead of turning mushy. Sautéed onion and a quick garlic boost keep the aromatics lively without overwhelming the fruit and nuts, and finishing with a drizzle of olive oil encourages a gently blistered pepper edge and glossy top. This version is designed to be forgiving and make-ahead: cook the grains and lentils together so they share seasoning, pack the filling tightly to prevent collapsing, and bake from chilled or room temperature as needed. It’s a solid choice for weeknight dinners, vegetarian guests, or holiday sides where you want something that looks composed but doesn’t demand last-minute fuss. Swap pepper colors for presentation and toast the walnuts for extra depth—small tweaks dramatically sharpen the contrast between sweet cranberries and the savory filling. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 75 minutes - Total Time: 100 minutes - Servings: 7 - Difficulty: Medium - Category: Baking ## Ingredients ### Cook the wild rice and lentils - 1 cup Wild rice blend - 3/4 cup Brown or green lentils - 3 cups Vegetable broth (or water) - 1 1/2 teaspoons Salt and black pepper ### Prepare the bell peppers - 4 pieces Large bell peppers ### Sauté the aromatics - 2 tablespoons Extra-virgin olive oil - 1 medium Medium yellow onion, finely chopped - 2 cloves Garlic cloves, minced ### Mix the filling - 1/3 cup Dried cranberries - 1/2 cup Chopped walnuts ## Instructions ### 1. Cook the wild rice and lentils Combine the wild rice, lentils, vegetable broth and 1/2 teaspoon of the salt in a medium pot. Bring to a boil, then reduce heat, cover and simmer until both are tender (about 35–45 minutes); drain any excess liquid, fluff with a fork and set aside to cool slightly. ### 2. Prepare the bell peppers Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. If you prefer softer peppers, blanch them in boiling water for 3 minutes or place them cut-side up in a shallow baking dish and roast 8 minutes before stuffing. ### 3. Sauté the aromatics Heat the olive oil in a skillet over medium heat, add the chopped onion and a pinch of salt, and sauté until translucent (4–6 minutes). Add the minced garlic and cook 30–60 seconds until fragrant, then remove from heat. ### 4. Mix the filling In a large bowl, combine the cooked wild rice and lentils with the sautéed onion and garlic, dried cranberries, chopped walnuts and the remaining salt and pepper to taste. Stir until evenly mixed; taste and adjust seasoning with more salt or pepper if needed. ### 5. Stuff the peppers Spoon the filling into each prepared bell pepper, pressing gently to pack, and place them upright in a baking dish. If desired, drizzle a little olive oil over the tops for added moisture and browning. ### 6. Bake and rest Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes, then remove the foil and bake an additional 10–15 minutes until peppers are tender and filling is heated through. Let rest 5 minutes before serving. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 288 kcal - Protein: 10.8 g - Carbohydrates: 44 g - Fat: 9.4 g - Saturated Fat: 1.1 g - Fiber: 6.5 g - Sugar: 8.9 g - Added Sugars: 1.4 g - Cholesterol: 0 mg - Sodium: 753.8 mg - Potassium: 510.7 mg - Calcium: 38 mg - Iron: 2.6 mg - Vitamin D: 0 mcg ## Tips ### Match cooking times Choose green or brown lentils (not red) so their cook time is similar to wild rice; rinse lentils and check at 30 minutes so neither overcooks. ### Toast walnuts first Toast walnuts in a dry skillet for 3–5 minutes until fragrant to deepen flavor and keep them crunchy in the warm filling. ### Fluff and cool filling Let the rice-lentil mixture cool and fluff with a fork before mixing so the filling isn’t gluey and you can better judge seasoning. ### Blanch for softer peppers If you prefer very tender peppers, blanch or par-roast them briefly before stuffing to shorten the final bake and ensure even doneness. ### Pack, don’t overstuff Press the filling in firmly but leave a little headspace to allow steam to circulate and prevent the peppers from splitting while baking. ## Variations and Substitutions ### Cheesy finish Stir 1/2 cup crumbled feta or goat cheese into the warm filling or sprinkle on top during the last 10 minutes of baking for creamy tang. ### Herbed Mediterranean twist Replace walnuts with toasted pine nuts, add chopped parsley and mint, and season with lemon zest and a pinch of smoked paprika for a brighter profile. ### Quinoa swap Use a quinoa and lentil mix (cook times will be shorter); reduce liquid and check at 15–20 minutes to avoid a mushy texture. ### Savory autumn upgrade Fold in roasted diced butternut squash and a teaspoon of ground cumin for a sweeter, spiced seasonal version that pairs well with kale salads. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For make-ahead cooking, stuff peppers and refrigerate, then bake straight from chilled—add 10–15 extra minutes to the covered baking time. To freeze, flash-freeze stuffed peppers on a tray, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F (175°C) oven until warmed through (about 20–30 minutes) to preserve texture; microwaving is faster but will soften the pepper more. ### Serving Suggestions Serve these stuffed peppers with a crisp green salad dressed in lemon vinaigrette to cut the richness, or alongside a dollop of herbed yogurt or tahini sauce for a creamy contrast. For heartier meals, plate with roasted brussels sprouts or a simple bowl of soup; a slice of crusty bread or warm pita is perfect for scooping up any loose filling. For drinks, try a crisp white like sauvignon blanc or a bright hard apple cider to complement the cranberry-tartness. ## Frequently Asked Questions ### Can I cook the wild rice and lentils separately? Yes—you can cook them separately to control doneness, especially if your wild rice blend contains grains with variable cook times; combine once both are tender and drained. ### What if my peppers tip over in the dish? Trim a thin slice from the bottom of each pepper to create a flat base, or nestle them tightly together in the baking dish so they support one another. ### How can I keep the filling from being dry? Reserve a tablespoon or two of the cooking liquid before draining and stir it into the filling, or drizzle olive oil over each pepper before baking to add moisture and encourage browning. ### Can I make this gluten-free or vegan? The recipe is naturally gluten-free and vegan as written; just verify that your dried cranberries are unsweetened and contain no added gluten-containing ingredients. ### Is there a good way to add more protein? Increase lentils slightly, add chopped roasted tempeh or crumbled baked tofu into the filling, or fold in cooked chickpeas for extra protein and texture. ### Why did my filling become mushy? Overcooking the lentils or using a rice that breakdowns (such as some long-cooked brown rice) can cause mushiness; use green/brown lentils and a firm wild rice blend and drain excess liquid thoroughly before mixing. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Vibrant Fruit and Veggie Recipes for Every Meal](https://www.topshelf.recipes/articles/vibrant-fruit-veggie-recipes-every-meal) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)