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Taco Stuffed Peppers with Black Bean & Lentil Chili

Sweet roasted peppers cradle a rich blend of lentils, black beans, and warm taco spices, finished with melted cheese and fresh herbs. A colorful, comforting dish that feels hearty, wholesome, and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large bell peppers tops removed and seeded
Filling
  • 1 cup cooked lentils
  • 1 can black beans drained and rinsed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup crushed tomatoes
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup shredded cheese or dairy-free option
  • fresh cilantro for garnish

Equipment

  • Baking Dish
  • Skillet

Method
 

  1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds, and place them upright in a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and slightly golden.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in lentils, black beans, crushed tomatoes, taco seasoning, cumin, salt, and pepper. Simmer for 5–7 minutes until well combined.
  5. Spoon the filling into each pepper, pressing gently to pack them well.
  6. Top with shredded cheese and cover the dish with foil.
  7. Bake for 25 minutes, then uncover and bake for another 10 minutes until peppers are tender and tops are slightly golden.
  8. Garnish with fresh cilantro before serving.

Notes

You can customize this recipe by adding corn, jalapeño, or a squeeze of lime juice for extra flavor. It can easily be made vegan by using dairy-free cheese or skipping it altogether.