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Lentil Taco Stuffed Peppers

These stuffed peppers are a sure hit with the kids... and no ground meats either!

This recipe uses red lentils, which are tiny and therefore cook very quickly (15 minutes). They are mild in flavour, and with the added “taco-style” spices in our recipe, the whole family will be sure they’re having tacos in a pepper, with a whole bunch of deliciously melted cheese on top!

This recipe is great for making ahead of time for future evening dinners when everyone’s too busy to cook. 


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  • 5 large red peppers, cleaned out

  • 1 tsp. Grapeseed oil

  • 1/2 Cup onion, diced

  • 2 Tbsp. tomato paste

  • 4 Italian ("roma") tomatoes, chopped large

  • 1/2 Cup cooked rice (brown or white)

  • 1/2 Cup water

  • 2-1/2 Cups red or brown (SMALL) dried lentils, rinsed well

  • 3 Tbsp. Monterrey or Mozza cheese

Home-Made Taco Seasoning

  • 1 Tbsp. Paprika powder

  • 1/2 Tbsp. cumin powder

  • 1/2 Tbsp. garlic powder

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1 Tbsp. dried Italian seasoning (usually contains Thyme, Rosemary, Basil, Parsley, etc.)


  • Fill a large pot with about 1" water at the bottom, bring to a boil with the cleaned out peppers inside. Boil for 3 minutes and set aside. Once cooled to the touch, let peppers sit upside down on a paper towel.

  • Preheat over to 350°F

  • In a large skillet over medium-low heat add oil, onion and cook until tender (about 2 minutes).

  • Add drained lentils and cook slighly for about 5 minutes until par-boiled. 

  • Add tomatoes, paste, rice, water, and home made taco seasoning and mix well. Do not allow to dry out! If necessary add a couple more tablespoons of water. Cook for approximately 10 more minutes until lentils are tender. 

  • Set aside then stuff peppers with the mixture and top off with cheese. and a bit more Italian seasonings.

  • Place in 9" square casserole dish and add 1/4 cup of water. 

  • Cover the dish with foil and bake for an additional 20 minutes. 

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