Green Lentil Rotini Baked Stuffed Peppers

Serves 4


  • 1 box 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. Cook Tolerant Green Lentil Rotini according to package directions. Set aside.
  2. Preheat oven to 375°
  3. Lightly oil a 9” square baking dish.
  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 a prepared baking dish and fill with pasta mixture. Sprinkle with cheese and bake until heated through and cheese is melted for about 25 minutes. Garnish with cilantro.
  6. Enjoy!