Baked Stuffed Peppers

This healthy, family-friendly comfort dish puts a new spin on those bell peppers that we all have lurking in our refrigerator crispers each week. In less than 45 minutes you get 4 mouth-watering peppers stuffed full of green lentil goodness.


  • 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.
  4. Drain well.
  5. 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.
  6. 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 cilantro.