Healthy Red Stuffed Peppers

Healthy Red Stuffed Peppers


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These savory stuffed peppers are perfect for a cold evening with the family! Use healthy lentils and low-sodium broth to keep the recipe more healthy.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 4 red bell peppers
  • Salt and pepper, to taste
  • 4 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 small white onion, chopped
  • 1/2 lb. 90% lean ground beef
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 Tbs. tomato paste
  • 1 C. low-sodium chicken broth
  • 1/2 C. long-grain white rice
  • 1/3 C. brown lentils

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Preheat the oven to 400 degrees. Cut the tops off each pepper and hollow out the insides. Sprinkle a bit of salt and pepper on the inside of each pepper. Heat 1 teaspoon of olive oil in a large skillet over medium and add the garlic and onions. Cook about 3 minutes, then add the beef, oregano, and cumin. Cook the meat until no longer pink. Stir in 1 tablespoon of the tomato paste, the broth, rice, and lentils. Remove from heat and set aside. Divide the filling into the peppers and place the tops back on. Whisk together 1 ½ cups water with the rest of the tomato paste and olive oil. Pour the liquid in a baking dish around the peppers. Cover and bake for about an hour. Season with salt and pepper and serve.

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