Stuffed Peppers with Spiced Lentils and Corn
In the UK: Stuffed Peppers with Spiced Lentils and Sweetcorn
- 42 mintotal time
- $1.63£1.33a serving
- 434393calories
- 1920 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Roasted pepper halves filled with cumin-spiced red lentils, tomato and corn, topped with a lime avocado salsa.
Ingredients
Serves 4.
- 3 bell peppers, halved through the stalk and seeded
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1¼ cups dried red lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen corn
- 1 avocado, diced
- 1 lime
- ¼ bunch cilantro, chopped, to serve (optional)
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground coriander
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Put the bell peppers halves cut-side up on a large baking tray, brush with 1 tablespoon of the olive oil, season with salt and roast for 15 minutes until starting to soften.
- Meanwhile, put the kettle on. Heat the rest of the oil in a saucepan on medium heat and cook the yellow onion for 3 minutes. Stir in the garlic, ground cumin, dried oregano and ground coriander for 30 seconds, then add the lentils, tomatoes and 1½ cups (360 ml) of just-boiled water.
- Simmer for 12–15 minutes, stirring often, until the lentils are soft and thick enough to hold their shape, adding the corn for the last 3 minutes so it is steaming hot. Season with salt.
- Spoon the filling into the peppers, piling any extra around them, and roast for 8–10 minutes more until the peppers are tender and the filling is bubbling at the edges.
- Meanwhile, toss the avocado with the juice of the lime, a pinch of salt and the cilantro, if using, and spoon it over the peppers to serve.
Leftovers: The stuffed peppers keep in the fridge for 3 days; reheat until piping hot and add fresh avocado.
Ingredients
Serves 4.
- 3 peppers (red, yellow or green), halved through the stalk and seeded
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 g red split lentils, rinsed
- 1 × 400 g tin chopped tomatoes
- 150 g frozen sweetcorn
- 1 avocado, diced
- 1 lime
- ¼ bunch coriander, chopped, to serve (optional)
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground coriander
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Put the peppers halves cut-side up on a large baking tray, brush with 1 tablespoon of the olive oil, season with salt and roast for 15 minutes until starting to soften.
- Meanwhile, put the kettle on. Heat the rest of the oil in a saucepan on medium heat and cook the onion for 3 minutes. Stir in the garlic, ground cumin, dried oregano and ground coriander for 30 seconds, then add the lentils, tomatoes and 360 ml of just-boiled water.
- Simmer for 12–15 minutes, stirring often, until the lentils are soft and thick enough to hold their shape, adding the sweetcorn for the last 3 minutes so it is steaming hot. Season with salt.
- Spoon the filling into the peppers, piling any extra around them, and roast for 8–10 minutes more until the peppers are tender and the filling is bubbling at the edges.
- Meanwhile, toss the avocado with the juice of the lime, a pinch of salt and the coriander, if using, and spoon it over the peppers to serve.
Leftovers: The stuffed peppers keep in the fridge for 3 days; reheat until piping hot and add fresh avocado.
Nutrition per serving
| Calories | 434 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 65 g |
| Fat | 14 g |
| Fiber | 15 g |
| Sodium | 130 mg |
| Calories | 393 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 47 g |
| Fat | 15 g |
| Fibre | 17 g |
| Sodium | 11 mg |
Worked out from the ingredients, 382 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.63 a serving in the US (range $1.25–$2.16) and £1.33 in the UK (range £1.02–£1.76). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
