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Baked Stuffed Peppers

Pin Recipe



1 box (8 ounces) TolerantⓇ Green Lentil Rotini

1 cup sour cream

1 tablespoon chili powder

1 teaspoon fine sea salt

1 teaspoon onion powder

½ teaspoon garlic powder

1 cup cherry tomatoes, halved

½ cup frozen corn kernels

⅓ cup chopped cilantro

4 large multi-colored bell peppers, halved lengthwise, seeds removed

1 cup shredded Monterey Jack cheese (4 ounces)

Chopped cilantro



1. Preheat oven to 375℉.

2. Lightly oil a 9” square baking dish.

3. Bring a large pot of water to a boil, add pasta, stir, and cook until tender, 8-10 minutes.

Drain well.

4. In a large bowl, whisk together sour cream, chili powder, salt, onion powder, and garlic

powder. Add pasta and toss to coat, then stir in tomatoes, corn, and cilantro.

5. Place peppers in prepared baking dish and fill with pasta mixture. Sprinkle with cheese

and bake until heated through and cheese is melted, about 25 minutes. Garnish with



**Makes 4 servings**