Nutritionally Dense Stuffed Peppers

Gluten Free, Oil Free, Nut Free

Time: About an hour

Serves 3 


2 Bell peppers (any color)

½ cup Organic green lentils

½ tbsp. of vegetable bullion or sub with vegetable stock.

1 medium brunoised carrot

1 brunoised celery stalk

½ cup of chopped mushrooms

½ cup of brunoised onions

2 minced garlic cloves

1 tsp fennel seeds

1 tsp crushed rosemary

1 tomato chopped

1 tbsp. olive oil



  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a pot, add 1 cup of water (or vegetable stock if you don't have bullion).

  3. Add lentils and bullion into pot and cook until soft. Add a little more water if necessary, some lentils take longer to cook than others.

  4. Set this aside when finished cooking.

  5. Cut the tops of peppers off and scrape all seeds/core out.

  6. Bake the peppers with a drizzle of olive oil for 15 min by themselves. After they’re done let the peppers cool.

  7. In a separate pan, add olive oil along with the following ingredients: carrots, celery, mushrooms, onions and garlic. Sautee on medium heat for 5 min.

  8. Add tomatoes to pan with fennel seeds, rosemary salt/pepper. Sautee for another 5 min.

  9. Combine your cooked lentils into pan with sautéed veggies. Then stuff your lentil/veggie mix into your peppers.

  10. Bake for an additional 15 min or until peppers are soft.

Recipe By: Jovana Capric

IG: vegan_girlfriend