Lentil and Vegetable Stuffed Peppers
Colorful bell peppers filled with nutritious lentils and an array of vegetables, baked to perfection.
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Ingredients
Yields 4 servings
- (4) bell peppers
- (1 cup) cooked lentils
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1) medium carrot, diced
- (1) medium zucchini, diced
- (1 cup) corn kernels (fresh or frozen)
- (1 tsp) cumin
- (1 tsp) smoked paprika
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 cups) fresh parsley, chopped
- (1 tbsp) olive oil
- (1/2 cups) shredded cheese (optional)
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
Slice the tops off the (4) bell peppers and remove the seeds and membranes. Place them in a baking dish, open side up.
- 3
In a pan, heat the (1 tbsp) olive oil over medium heat. Add the (1) medium onion and (2) cloves garlic, cooking until the onion is translucent, about 4 minutes.
- 4
Add the (1) medium carrot and (1) medium zucchini to the pan. Cook for another 5-6 minutes until the vegetables are tender.
- 5
Stir in the (1 cup) cooked lentils, (1 cup) corn kernels, (1 tsp) cumin, (1 tsp) smoked paprika, (1/2 tsp) salt, and (1/4 tsp) black pepper. Mix well and cook for an additional 2-3 minutes.
- 6
Remove the pan from heat and stir in the (1/4 cup) chopped parsley.
- 7
Spoon the lentil and vegetable mixture into each bell pepper, packing it tightly. If desired, top with (1/2 cup) shredded cheese.
- 8
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
- 9
Remove from the oven and let cool for a few minutes before serving.
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