Stuffed Bell Peppers With Curried Vegetables

Yield: 4 stuffed peppers

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



  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.

Jovanka Ciares is a former entertainment director who is now dedicated to helping others enjoy a “Sexy Body Reset” with her online natural weight loss program. Jovanka is the author of three books including: Cook! Easy Recipes for the Busy Wellness Warrior. She earned her Certificate in Plant-Based Nutrition. Jovanka’s TEDx talk Rethinking Failure describes her journey toward healing. Learn more at
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