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lentil stuffed peppers

Lentil Stuffed Peppers

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 peppers 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Southwest
  • Diet: Vegetarian


These southwestern-style stuffed peppers are filled with lentils, rice, and plenty of spicy flavor! It’s a great way to add more vegetables to your dinner routine.


  • 3 large bell peppers, halved and seeded (any color)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 10oz can diced tomatoes with green chilis, drained
  • 2 teaspoons taco seasoning
  • 1 cup cooked green or brown lentils (see note)
  • 1 cup cooked white or brown rice
  • 1 cup shredded cheddar or Monterey jack cheese
  • Salsa, avocado, and/or sour cream for serving


  1. Preheat oven to 375 degrees.
  2. Place the halved and seeded peppers cut side up on a baking sheet.
  3. Bake for 15 minutes.
  4. In a skillet, heat the olive oil over medium heat for 30 seconds.
  5. Add the onion and jalapeño and cook for 5 minutes until slightly softened.
  6. Add the garlic and continue to cook for 1 minute.
  7. Add the diced tomatoes, lentils, rice, and taco seasoning.
  8. Stir to combine and continue to cook for 5 minutes.
  9. Remove the peppers from the oven and turn the oven to broil.
  10. Carefully stuff with the rice and lentil mixture, then top with cheese.
  11. Place the peppers back in the oven and broil for 2-3 minutes until the cheese is browned.
  12. Serve with avocado, sour cream, and/or salsa. 

Keywords: lentil stuffed peppers