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Lentil and Farro Stuffed Bell Pepper

  • Total Time: 50
  • Yield: 4 1x


Artichoke, asiago cheese mixed with light cream cheese and no-fat plain greek yogurt are used to make this creamy and rich tasting but healthy lentil dish.


  • 1 cup dry green lentils (yields 2.5 cups cooked)
  • 75gm farro (yields approximately 1 cup cooked)
  • 1/4 cup (60ml) light cream cheese
  • 1/4 cup (60ml) zero-fat plain Greek Yogurt
  • 1/2 cup (125ml) marinated artichokes, chopped
  • 1/2 tsp (2.5ml) salt and extra to season the peppers
  • 1/2 tsp (2.5ml) ground black pepper
  • 1/2 tsp (2.5ml) hot chili flakes (optional)
  • 4 tsp (20ml) fresh parsley, finely chopped
  • 1/2 cup (125ml) grated Asiago cheese, to be mixed in
  • 4 small bell peppers, preferably red and yellow
  • 1/4 cup (60ml) grated Asiago cheese, to melt on top
  • 2 tsp (10ml) fresh parsley, finely chopped, for garnish


  1. Preheat oven to 350F.
  2. Rinse lentils with fresh water before cooking.
  3. Bring 3 cups of water and 1 cup dry lentils to a boil in a pot large enough allow the lentils double or triple in size. Cover, lower the heat and allow to simmer until just tender. Drain and set aside.
  4. Cook the farro according to package directions. Drain and set aside.
  5. Combine 2 cups of the cooked lentils and 1 cup of the cooked farro in a large bowl.
  6. In a separate large bowl, stir together the cream cheese and yogurt and mix until well blended.
  7. Add the artichokes, 1/2 tsp salt, pepper, chili flakes,4 tsp parsley and 1/2 cup asiago cheese and stir to combine.
  8. Add the lentil/farro mixture to the cheese mixture and gently combine to mix well.
  9. Wash and dry the bell peppers.
  10. Carefully cut around the top of the pepper to remove the stem.
  11. Remove the seeds and white veins without tearing the pepper.
  12. Lightly season the insides of the peppers with salt.
  13. Fill each pepper with a 1/4 of the stuffing mixture.
  14. Place on a lightly greased casserole dish and bake for 30 minutes.
  15. Remove from the oven and top each pepper with 1 tablespoon grated asiago cheese.
  16. Return to then oven for about 2 minutes or until cheese is melted.
  17. Remove from oven and top each pepper with 1/2 tsp of the parsley.
  18. Serve hot.
  19. Enjoy!


  • To add even more vegetables try adding 1/3 cup chopped fresh spinach per pepper.
  • Prep Time: 30
  • Cook Time: 20


  • Serving Size: 4
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