Skinny Cheesy Stuffed Peppers
Serves: 6
  • 4 medium bell peppers, assorted colors
  • 1 Tbsp olive oil
  • 1 cup cooked or canned lentils
  • ½ cauliflower head, medium
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp basil, fresh & chopped
  • 1 Tbsp oregano, fresh
  • 1 tsp thyme, fresh
  • ½ cup fat free feta, crumbled
  • 1 14.5 ounce can of diced tomatoes, unsalted
  • Black Pepper, to taste
  • ¼ cup of shaved Parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Creating Cauliflower Rice:
  3. Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside
  4. Preparing Peppers:
  5. Bring a pot of water to boil. Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.
  6. Stuffing Peppers:
  7. In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.
  8. In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste. Add vegetable mix and combine thoroughly.
  9. Prepare a 8 x 8 dish. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.
  10. Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)
  11. Enjoy!
Recipe by Nutrition Twins at