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Lentil Stuffed Peppers

Lentil Stuffed Peppers


5 Large bell peppers
1 tsp Olive Oil
1/2 cup Small onion, diced
1-14 oz Can diced tomatoes
1/2 cup Uncooked brown rice
1/2 cup Water
1 tsp Worcestershire sauce
2 1/2 cups Lentils, cooked
2 tsp Parmesan cheese
1/2 cup Cheddar cheese, shredded
1/8 Pepper


- Bring a large pot of water to a boil.
- Cut tops from peppers, discard seeds and membranes. Chop the pepper tops; set aside. Place the whole peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.
- Preheat oven 350 degrees F.
- In a large skillet over medium low heat, add olive oil, onion, diced pepper tops and cook until tender
- Add tomatoes, rice, 1/2 cup of water, worcestershire sauce, parmesan cheese and a dash of pepper. Bring to a boil; reduce heat. Cover and simmer 15 to 18 minutes or until rice is tender; stir occasionally,
- Add lentils and cheddar cheese and stir until cheese is melted. Stuff peppers with lentil mixture and place the peppers in a 10" x 6" x 2" baking dish. Cover the baking dish with aluminum foil or a lid and bake for 30-35 minutes


Nutritional information per serving:
Calories 537
Protein 31g
Total Fat 7g
Saturated Fat 3g
Cholesterol 13mg
Carbohydrates 89g
Sodium 216mg
Fibre 16g
Sugars 12g

About the Chef

This healthy recipe and many others can be found in “The Heart of Your Community Cookbook: 40th Anniversary” available through Heart Niagara. For more information, please email or visit


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