Ingredients

The following ingredients have 6 Servings
  • 3 large bell peppers, halved and seeded (any color)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 10oz can diced tomatoes with green chilis, drained
  • 2 teaspoons taco seasoning
  • 1 cup cooked green or brown lentils (see note)
  • 1 cup cooked white or brown rice
  • 1 cup shredded cheddar or Monterey jack cheese
  • Salsa, avocado, and/or sour cream for serving

Instruction

  • Preheat oven to 375 degrees.
  • Place the halved and seeded peppers cut side up on a baking sheet.
  • Bake for 15 minutes.
  • In a skillet, heat the olive oil over medium heat for 30 seconds.
  • Add the onion and jalapeño and cook for 5 minutes until slightly softened.
  • Add the garlic and continue to cook for 1 minute.
  • Add the diced tomatoes, lentils, rice, and taco seasoning.
  • Stir to combine and continue to cook for 5 minutes.
  • Remove the peppers from the oven and turn the oven to broil.
  • Carefully stuff with the rice and lentil mixture, then top with cheese.
  • Place the peppers back in the oven and broil for 2-3 minutes until the cheese is browned.
  • Serve with avocado, sour cream, and/or salsa.