Mexican Stuffed Peppers

Stuffed peppers are a perfect way to take advantage of fresh summer produce while it lasts! By filling them with zucchini, squash, and tomatoes along with rice and lentils, you create a nutritious, balanced dish that features some of the best flavors of the summer.

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Mexican Stuffed Peppers

Yield: 8 Pepper Halves


◦ 1-2 tablespoon canola oil

◦1 cup grated zucchini

◦1 cup grated summer squash

◦½ cup diced tomato

◦2 teaspoons minced garlic

◦1 cup cooked brown rice

◦1 cup cooked brown lentils

◦1/3 cup salsa

◦ 1 teaspoon cumin powder

◦4 large green bell peppers, halved lengthwise with seeds, ribs, and stems removed

◦ ½ cup shredded Mexican or cheddar cheese, vegan or non-vegan (optional)

◦Cayenne pepper, for garnishing



  • Preheat oven to 400˚F.



  • In a large skillet over medium heat, sauté zucchini, squash, tomato, and garlic in oil until soft.



  • Stir brown rice, lentils, salsa, and cumin into vegetable mixture, and remove skillet from heat.



  • Place pepper halves on greased baking sheet, and stuff each with filling mixture from the skillet. Top each stuffed pepper with about 1 tablespoon shredded cheese if desired.



  • Bake in the oven for 30-40 minutes until the pepper is softened and the cheese is melted.



  • Remove cooked peppers from oven, and sprinkle with a dash of cayenne pepper to garnish. Serve with extra salsa on the side for dipping if desired.


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Happy cooking!

2 thoughts on “Mexican Stuffed Peppers

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