Easy Vegan Stuffed Peppers


This recipe makes a delicious and healthy dinner with verylittle effort. It doesn’t require too much preparation time, because once you’ve chopped all the veg, you just put it in a pan and let it cook and when that’s done, you just stuff it in the peppers and put it in the oven, so really even the world’s worst cook will manage to prepare this beautifully looking dish!


Ingredients (serves 4):

  • 4 large bell peppers
  • 1 large white onion
  • 4 cloves garlic
  • 5 chestnut mushrooms
  • 100g curly kale
  • 2 celery sticks
  • 1 tin chopped tomatoes
  • 200g dried puy lentils, rinsed
  • 3tbsp yeast flakes (optional)
  • olive oil
  • smoked paprika
  • dried oregano
  • cayenne pepper
  • ground cumin
  • salt and pepper




  1. Finely chop all veg apart from the bell peppers. In a large pan heat 2tbsp olive oil and put in all the veg. Fry for 10 min stirring occasionally.
  2. Add tin tomatoes, rinsed lentils and all the spices. Cook under cover for 30 min stirring occasionally. You might need to add some water if the mix sticks to the pan too much. Season to taste.
  3. While the stuffing is cooking, preheat the oven to 180 degrees Celsius. Wash the bell peppers, cut off the top bit and remove the seeds inside. When the stuffing is ready (the lentils don’t have to be 100% soft), stuff the peppers and put the cut off bit on top. Place them in an oven-safe dish, drizzle with olive oil and bake for 35-40 min.
  4. Take out of the oven and serve with leafy green salad.





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