4205
Calories
Total Fat
Protein
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Lentil and Tomato Stuffed Peppers
Stufffed bell peppers with a tomato-vegetable-lentil filling layered with mozzarella cheese for an easy meatless entree
35
Prep Time
(MINUTES)
35
Total Time
(MINUTES)
4
Servings
3.1 of 5
(37 ratings)
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Ingredients
- 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
221
5g
15g
Serving Size: 4 servings (1 half stuffed pepper each)
Directions
- Preheat oven to 400°F. Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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 | 488 MG | 20% |
| Carbohydrate | 29 g | 10% |
| Dietary fiber | 11 g | 42% |
| Sugars | 7 g | 1% |
| Protein | 15 g | 30% |
| 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
About our Nutrition Information
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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