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Lentil Taco Stuffed Peppers
Donna

Lentil Taco Stuffed Peppers

Colorful bell peppers filled with smoky lentils, brown rice, salsa, corn, and melted cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large bell peppers
  • 2 cups cooked brown lentils
  • 1 cup cooked brown rice
  • 1 cup corn kernels
  • 1 cup salsa
  • 2 teaspoons taco seasoning
  • 1.5 cups shredded reduced-fat Mexican-blend cheese
  • 1/4 cup chopped cilantro
  • cooking spray to coat the baking dish

Equipment

  • baking dish

Method
 

Instructions
  1. Preheat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Cut the peppers in half lengthwise and remove the seeds.
  3. Place the peppers cut-side up in the dish and bake for 15 minutes.
  4. Combine the lentils, brown rice, corn, salsa, taco seasoning, and 1 cup cheese.
  5. Divide the filling among the partially cooked peppers.
  6. Top with the remaining cheese and bake for 20 to 25 minutes.
  7. Sprinkle with cilantro before serving.

Notes

Use different pepper colors for the strongest presentation. Prepare the filling up to 2 days in advance.