Lentil Stuffed Mini Peppers



" A tasty appetizer or side-dish. They’re easy to make, perfect for meal prep, Vegan, gluten-free and nutrient dense. "

- Debra Klein


Lentils Mini Sweet Peppers Olive Oil Yellow Onion Cauliflower Rice Garlic Frozen Corn Cumin Paprika Chili Powder Oregano Jarred Salsa

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Make The Lentils

Combine lentils and 3x their volume in water in a small saucepan over medium high heat. Bring to a boil and adjust heat to maintain a low simmer. Drain any liquid that wasn’t absorbed during cooking.

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Prep The Peppers

Cut in half, through the stem. Remove seeds and ribs. Brush with olive oil, sprinkle with S+P and place cut side up on prepared pan and cook for 20 minutes until beginning to soften.

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Prepare The Stuffing

Heat heavy bottom skillet over medium heat. Swirl in oil and then add onion. Add the spices, garlic and cook, stirring for 30 seconds. Then stir in the lentils, cauli-rice, corn and salsa.

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Serve & Enjoy

Scoop stuffing into each pepper, fill to heaping. Sprinkle with cilantro and hemp seeds if desired. Turn heat down to 350 and bake for 20 minutes until lightly browned and filling is hot. Then serve and enjoy!

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.