Lentil and Tomato Stuffed Peppers Recipe

Lentil and Tomato Stuffed Peppers

Stufffed bell peppers with a tomato-vegetable-lentil filling layered with mozzarella cheese for an easy meatless entree

Prep Time
Total Time
3.1 of 5 (37 ratings) Review This Recipe | See All Reviews


  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup dry brown lentils, picked over, rinsed
  • 2 cups water
  • 1/2 teaspoon dried thyme leaves
  • 2 large green or yellow bell peppers
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery, including leaves
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)

Nutrition Information

Total Fat
Serving Size: 4 servings (1 stuffed pepper half each)
View Complete Nutrition Information >


  1. Preheat oven to 400°F. Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
  2. Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain; keep warm.
  3. Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender.
  4. Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, cooked lentils, salt and black pepper. Bring to a simmer; keep warm over low heat.
  5. Turn pepper halves over. Place half of the tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheese. Bake 5 minutes more to melt cheese.

Cook's Tip

No dried thyme? Substitute 1/2 teaspoon Italian seasoning or poultry seasoning (both contain thyme) or 1/4 teaspoon ground thyme.
Nutrition Information close
Amount per Serving
Calories 221  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 3 g 15%
Cholesterol 18 MG 6%
Sodium 472 MG 20%
Carbohydrate 29 g 10%
Dietary fiber 11 g 42%
Sugars 7 g
Protein 15 g
Vitamin A   19%
Vitamin C   137%
Calcium   27%
Iron   19%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
2 Reviews for Lentil and Tomato Stuffed Peppers
I was impressed with this recipe! You may want to tweek the spices some, like add more kosher salt not too much though. Comes out great. Serve with a side of white rice.
Feb 20, 2012
This recipe was easy to make and a great meatless alternative. Delicious !
Dec 09, 2011

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