Recipes » Side Dishes » Stuffed Bell Peppers With Curried Vegetables
T. Colin Campbell Center for Nutrition Studies
Stuffed Bell Peppers With Curried Lentils Recipe


  • 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


  • 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.

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