Budget-Friendly Stuffed Peppers

Budget-Friendly Stuffed Peppers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Thinkstock.

Make this whole dish the night before and hold in the refrigerator until you are ready to serve. Just heat them up in the oven or in the microwave and you’ll have dinner for the whole family in no time. They’re also delicious when eaten cold!

  • Prep time
    20 min
  • Cook time
    1 hr 15 min
  • Servings
    6 Servings
  • Serving size
    1 stuffed pepper
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 stuffed pepper
  • Amount per serving Calories 230

  • Total Fat 4.5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 290mg
  • Total Carbohydrate 23g
    • Dietary Fiber 9g
    • Total Sugars 4g
  • Protein 25g
  • Potassium 930mg
  • Phosphorus 325mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 3 Lean protein



  • red or brown lentils
    1 cup
  • water
    2 cup
  • fresh ginger (grated)
    1 tbsp
  • garlic (minced)
    2 clove
  • turmeric
    1 tsp
  • lean ground chicken
    1 lbs
  • fresh cilantro (chopped)
    1 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • cayenne pepper
    1/4 tsp
  • small bell peppers ((any color or assorted colors))
  • low sodium chicken broth
    1/2 cup


  1. Preheat oven to 350 degrees F.

  2. Add lentils, water, ginger, garlic and turmeric to a medium sauce pan. Bring to a boil and reduce to a simmer, partially covered for 20 minutes. Set aside to cool.

  3. While lentils are cooking, mix ground chicken, cilantro, salt, ground black pepper and cayenne pepper in a medium bowl and set aside.

  4. Cut the tops off of the peppers and cut out seed pod (save the tops). Clean out the ribs and any seeds from the inside of the peppers and line the peppers cut side up in a baking dish. Set the tops off to the side. (Note: If the peppers won’t sit upright, trim just a little bit off the bottom of the peppers to even it out so it will sit up straight. Try not to cut a hole in the bottom so the mixture inside does not fall out).

  5. Once the lentils have cooled, stir them in to the chicken mixture and mix well to incorporate.

  6. Fill each pepper with the chicken and lentil mixture but do not pack the mixture in tightly. Just gently fill to the top.

  7. Place each pepper top back on to the peppers filled with the chicken and lentil mixture, then pour the chicken broth into the bottom of the pan.

  8. Bake for 1 hour or until the internal temperature of the chicken mixture is 165 degrees.

  • Recommended

    This recipe was Delcious! I did modify it due to the beans which don't agree with me. I made half the recipe in regards to the peppers making only 3 to try. I kept the rice water and spices the same except I put 1/2 cup of each rice and lentils to keep carb down. I added chilli powder cumin and put in less cayanee pepper. I could have made 4 peppers with the amt of filling. Next time I will do that. But the seasoning was great. I could easily make the filling for my salads for a great substitute for meat. Thanks for this recipe Laurie

  • Recommended

    Delicious recipe! If ever tasty combined with healthy in perfect harmony, these peppers would be it! I improvised a lot with this one being that I'm only going to the store as needed. What I did: Made Spanish rice and threw in some lean ground turkey (previously sauteed) and then stuffed the filling into the peppers. I did follow the step of putting the chicken broth into the bottom of the pan with the peppers. The filling was way simpler than what the recipe called for, but I was amazed at how good it tasted. I'll be making these again tonight!