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Photo of lentil-stuffed peppers from "Lentil-Stuffed Peppers" recipe by Green Smoothie Girl

Lentil-Stuffed Peppers

One of Robyn's favorite family recipes, this delicious dinner can easily be made into a vegan version.

Course dinner
Keyword lentil, organic, peppers
30 minutes
1 hour 44 minutes
2511 kcal

  • 6 large or 8 small red or green bell peppers
  • 2 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 cup dry lentils washed
  • 1 14-16oz can vegetable broth
  • 1/2 cup fresh parsley chopped
  • 8 oz. pkg. mushrooms chopped
  • 1 cup walnuts chopped
  • 1 piece whole-grain bread diced and air-dried for 24 hours
  • 2 tbsp Bragg Liquid Amino
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 14-16 oz. can crushed tomatoes
  • 1 8 oz. can tomato sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 cup pepperjack cheese optional
  • 2 beaten eggs optional

  1. Preheat oven to 350 degrees.

  2. Heat the oil, saute the onions and 2 cloves of garlic for one minute.

  3. Add the lentils and broth, reduce the heat, cover, simmer for 45 minutes or until the lentils are tender.

  4. Wash the peppers well and slice off the tops, setting them aside. Remove the seeds.

  5. Remove the lentil mixture from the heat and stir in all other ingredients except for the peppers, crushed tomatoes, and optional cheese.

  6. Stuff the peppers with the lentil mixture, put optional cubed cheese on top. Cover each pepper with its top.

  7. Pour the can of crushed tomatoes into a 9"x11" baking dish.

  8. Place the peppers in the dish, cover them with unbleached parchment paper then tin foil. Bake for one hour.

  9. Serve with tomato sauce spooned over each serving.