Sweet & Tangy Stuffed Peppers

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Dinner, Lunch
Cuisine American, Asian
Servings 2


Stuffed Bell Peppers

  • 2 large bell peppers
  • 1/2 cup cooked lentils not red
  • 1/4 cup green onions chopped
  • 1 1/2 cup cooked brown rice
  • 3 oz mushrooms

Sweet & Tangy Sauce

  • 2 tbsp low-sodium soy sauce
  • 1/2 tsp ground ginger
  • 1/2 tbsp cornstarch
  • 1/2 tbsp maple syrup or agave
  • 2 tsp rice vinegar
  • 1/2 tsp chili flakes optional


For Sweet & Tangy Sauce

  • Whisk all ingredients together until well combined.

Stuffed Bell Peppers

  • Set oven to broil.
  • Cut the top off the bell pepper; discard seeds and membranes. Cut off the top of peppers and set aside.
  • Broil whole peppers on high for around 10-15 minutes.
  • While the whole bell peppers are in the oven, line skillet with a little water. Add mushrooms and chopped bell pepper top and saute until tender.
  • Stir in cooked lentils, green onions, and sweet and tangy sauce until all ingredients are well combined.
  • Stuff bell pepper with rice and lentil mixture. Serve while warm.


Plan Ahead – Prepare sauce & rice, and chop veggies the day before.
Extra Calories – Add a side of broccoli or peas.
Tried this recipe?Let us know how it was!