Lentil Stuffed Peppers
Prep time
Cook time
Total time
This recipe is from the November 2007 issue of Foods Matter Magazine - Wheat, gluten, corn, soya, dairy, egg & nut free - These stuffed peppers are very tasty and easy to make. Increase or decrease the number of chiles according to how hot you want the dish to be.
Serves: 6 servings
  • 2 red, 2 yellow and 2 green medium-size peppers, cored
  • 2 tbsp olive oil
  • 1 medium onion, peeled and chopped finely
  • 1 small red and 1 small green chili, seeded and sliced finely
  • 150g sun-dried tomatoes, chopped
  • 200g Puy lentils
  • 4 bay leaves and 10 peppercorns
  • 1 litre wheat/gluten-free vegetable stock
  • 80g pumpkin seeds
  • 100g fresh spinach
  • sea salt
  1. Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes. Add the tomatoes, lentils, bay leaves, peppercorns and stock.
  2. Bring to the boil, cover and simmer for 20-30 minutes. Meanwhile, dry fry the pumpkin seeds until they pop.
  3. Add the pumpkin seeds and spinach, mix well and season to taste.
  4. Heat the oven to 190C/375F/Gas mark 5.
  5. Stuff the peppers with the mixture and drizzle with olive oil Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/lentil-stuffed-peppers-vegan-gluten-free-nut-free-soy-free