Lentil and Tomato Stuffed Peppers

Lentil and Tomato Stuffed Peppers

Lentil and Tomato Stuffed Peppers

Lentil and Tomato Stuffed Peppers from Hunt's® feature stuffed bell peppers with a tomato-vegetable-lentil filling, layered with mozzarella cheese. It makes an easy meatless entree that the whole family will enjoy.

Hands On: 35 minutes

Total Time: 35 minutes


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)

No dried thyme? Substitute 1/2 teaspoon Italian seasoning or poultry seasoning (both contain thyme) or 1/4 teaspoon ground thyme.


  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.

Nutritional Information

Serving Size: 1 half stuffed pepper
Calories 216
Total fat 5 g
Saturated fat 3 g
Cholesterol 18 MG
Sodium 537 MG
Carbohydrate 29 g
Dietary fiber 10 g
Sugars 7 g
Protein 15 g
Vitamin A 18 %
Vitamin C 145 %
Calcium 29 %
Iron 14 %

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