Total Time
7mins
Prep 2 mins
Cook 5 mins

This recipe for these Southwestern-flavored, lentil-stuffed peppers is featured in my new book, Schedule Me Skinny: Plan to Lose Weight and Keep it Off in Just 30 Minutes a Week -- and is one of my favorites because it helps me stick to #MeatlessMonday, one of my favorite healthy initiatives. Lentils, one of SELF's favorite superfoods, adds a hefty dose of fiber and protein to this meal, while the bell peppers gives a huge shot of vitamin C to your system -- three times that of an orange, in fact!

Ingredients Nutrition

Directions

  1. Cut bell pepper in half lengthwise and remove insides and seeds. Microwave on high 2 minutes to soften. Set aside.
  2. Combine lentils and salsa, then fill each bell pepper half with half of the mixture.
  3. Microwave another 2 minutes or until warmed through.
  4. Sprinkle each half evenly with cheese and microwave another 30 seconds or so until the cheese melts.

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