Lentil Stuffed Peppers
Prep time
Cook time
Total time
A healthy, high fiber, low calorie pepper stuffed with lentils, tomatoes and cheese.
Serves: 5 Peppers
  • 5 large bell peppers
  • 1 tsp. olive oil
  • ½ cup onion, diced small
  • 14oz. can diced tomatoes
  • ½ cup uncooked brown rice
  • ½ cup water
  • 1 tsp. worcestershire sauce
  • 2½ cup lentils, cooked
  • 2 tsp. Parmesan cheese
  • ½ cup lite cheddar cheese, shredded (use vegan cheese to keep recipe vegan)
  1. Bring a large pot of water to a boil.
  2. Cut tops from the peppers; discard seeds and membranes. Chop the pepper tops; set aside. Place the whole peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.
  3. Preheat oven 350 degrees
  4. In a large skillet over medium low heat add olive oil, onion, diced pepper tops and cook until tender.
  5. Add un-drained tomatoes, rice, ½ cup of water, worcestershire sauce, parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender; stir occasionally.
  6. Add lentils and cheddar cheese and stir until cheese is melted. Stuff peppers with lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish. Cover the baking dish with aluminum foil or a lid and bake for 30 - 35 minutes.
Calories per pepper: 233, Fat: 2, Cholesterol: 1, Sodium: 288, Potassium: 340, Carbs: 41, Fiber: 11, Sugar: 2, Protein: 13
Nutrition Information
Serving size: 1 stuffed pepper
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/03/09/lentil-stuffed-peppers-sundaysupper/