Lentil Stuffed Peppers

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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