Weeknight Stuffed Peppers

These stuffed peppers are rich in flavors and a great meatless meal for any night of the week.


  • 3 bell peppers washed, sliced in half (through the center of the stem) and deseeded
  • 2 cups cooked grains lentils, rice, quinoa, millet, etc. Any combination is delicious!
  • 1 can of diced tomatoes drained
  • 1 can of cream of mushroom soup
  • 1 tsp cajun or creole seasoning
  • Parmesan cheese


  1. Preheat oven to 350.

  2. After washing the bell peppers, cut them in half vertically (you should cut through the center of the stem). Deseed both halves of the peppers. Steam them until soft, about 5 minutes. Set aside to drain and cool.
  3. Drizzle some of the soup into a glass 9x13 dish and spread evenly. Arrange the peppers face up in the dish.
  4. In a bowl, mix together the grains, tomatoes (drained) and seasoning.
  5. Stuff each pepper with the mixture.
  6. Pour the remaining soup on top of the peppers.
  7. Bake at 350 for 20-30 minutes until the mixture is bubbling.

Recipe Notes

Use our Homemade Cream of Anything Soup!

You can buy a steamable bag of mixed grains, or create any combination of grains that you like!

Using ground meat alone (1 lb), or combining both ground meat (½ lb) and grains are also options.