Name: Stuffed Bell Peppers With Curried Vegetables
Ingredients: 1 cup lentils; ¼ tsp celery seeds; 1 bay leaf; 2 tsp sea salt; 3 cups water; ½ cup carrot (about 1 carrot), diced; ½ fennel bulb, diced; ½ red onion, diced; 1 small zucchini, diced; 1 Tbsp yellow curry powder; 4 medium to large red bell peppers; 1 ½ cups vegetable stock; 1 bunch of kale, cleaned

Recipes » Side Dishes » Stuffed Bell Peppers With Curried Vegetables

Stuffed Bell Peppers With Curried Lentils Recipe

By Jovanka Ciares

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These healthy vegan stuffed peppers are full of lentils and curried vegetables! They're simple to make and go great with a side salad.

Yield: 4 stuffed peppers

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 cup lentils
¼ tsp celery seeds
1 bay leaf
2 tsp sea salt
3 cups water
½ cup carrot (about 1 carrot), diced
½ fennel bulb, diced
½ red onion, diced
1 small zucchini, diced
1 Tbsp yellow curry powder
4 medium to large red bell peppers
1 ½ cups vegetable stock
1 bunch of kale, cleaned

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Cook lentils with 3 cups water, bay leaf, salt and celery seeds until just soft, approximately 25 – 30 minutes on medium / low heat. Strain when finished.
2. In a small bowl combine the curry powder with a little vegetable stock.
3. Heat a little vegetable stock or water in a sauté pan, and add all of the vegetables. Cook for approximately 2 minutes. Add the curry mixture, and cook another minute or two. Combine the strained lentils, and the curried vegetable, and mix well.
4. Cut off the tops and clean the inside of the bell peppers (save the tops). Fill the peppers with the curried lentil mixture. Do not pack them.
5. Place peppers with tops, and the vegetable stock into a deep baking dish, and cook at 350 degrees F for approximately 40-45 minutes. Then cook at 450 degrees F another 3 minutes, or until edges are crispy.