Ally’s Lentil Stuffed Peppers

This Community Recipe comes is Ally’s Lentil Stuffed Peppers. Ally’s Lentil Stuffed Peppers are an attractive and appealing vegan stuffed vegetable dish. The sweet juicy peppers act like a bowl for the soft, warmly spicy lentil filling. This recipe has a surprising time-saving twist in the method. 

Community Recipes is a recurring feature where we share your vegan recipes.  If you want to share a recipe in this series, pitch us your idea here.

Ally and two peppers raw stacked

All about Ally

Ally describes herself as “a mix of Middle Eastern meets European Jew with a mix of Lebanese, Iraqi and European backgrounds”. No surprise then that Ally loves Middle Eastern food, hummus being her all-time favorite. She currently lives in London UK where she grew up.

Ally loves to travel (check out her Instagram for holiday inspiration!) She is currently reading Sapiens A Brief History of Human Kind by Yuval Noah Harari. Her favorite authors are Joel Dicker and H.K. Abrahams.

Her favorite meal is vegan style Bamya (okra stew). Ally’s other favourite foods are avocados, acai, peanut butter and matcha.

Going vegan

Ally has been unable to eat animal-based products for a while, and got creative with food to make things interesting. She has always enjoyed making food healthy and as of late, she has been focusing on vegan and gluten free recipes. Ally loves keeping fit and you can regularly find her in workout clothes either just about to start a workout or just finished one.

Cookbook Inspirations

For vegan recipe inspiration ideas, Ally is enjoying these three cookbooks:

Vegan Street Food: Foodie travels from India to Indonesia by Jackie Kearney 

Mildreds Vegan Cookbook by Dan Acevedo 

Jerusalem by Yotam Ottolenghi and Sami Tamimi

Two raw peppers stacked

How was this recipe created?

Stuffed vegetables are a big hit with Ally, but she always found them a bit heavy. Peppers and eggplants are traditionally stuffed with minced meat, but even vegan alternatives can be a little heavy. Ally’s Lentil Stuffed Peppers use an alternative filling with lentils and mushrooms instead. Everyone who has tried them loves Ally’s Lentil Stuffed Peppers and thinks they are super delicious.

Key ingredients for Ally’s Lentil Stuffed Peppers

  • Avocado oil
  • Red Split lentils
  • Basmati rice
  • Organic peeled tomatoes in a can
Ally's Lentil Stuffed Peppers on a floral plate and two raw stacked peppers

Variations 

Peppers are an ideal vegetable to fill because of their natural cup shape. However, you could try this recipe with several other vegetables too – pumpkins, squash, marrow and even zucchini could work. You can also vary the filling – why not use up leftover bean stew / vegan cottage pie filling? Add extra veg to leftover risotto mix and sprinkle breadcrumbs and herbs on top for a bit of crunch and pop of color.

More Community Recipes

If this is your kind of dish, make sure you check out these other contributions from our community – and don’t forget to get in touch to share your vegan recipe too!

  • Kira’s Almond Butter Oatmeal Cookies are a gooey and chewy cookie that are  oil-free, refined sugar-free, and use all natural ingredients. With oats and fruits, they are filling and so healthy that you can eat them for breakfast
  • Megan’s Seasonal Root Vegetable Latkes is a modern version of a traditional Jewish recipe served for the Jewish holiday of Hanukkah. This recipe is vegan and gluten-free and they are delicious.  You do not need to wait until Hanukkah to enjoy them.

Kosher, plant-based + Vegan Cookbooks

Feeding Women of the Bible, Feeding Ourselves: A Jewish Food Hero Cookbook a Jewish female community cookbook featuring 20 female heroines from the Hebrew Bible.

For complete menus of plant-based dishes for special holiday tables, look to the Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes for Your Holiday Meals

Print
Ally in a restaurant and two stacked peppers

Ally’s Lentil Stuffed Peppers

  • Author: Ally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6

Ingredients

  • 2 tablespoons avocado oil or olive oil 

  • 6 medium chopped mushrooms 

  • 100 grams (35 oz) red split lentils 

  • 300g grams brown basmati rice 

  • Half a 300g jar of chopped and peeled tomatoes 

  • 1-2 teaspoons of dried basil to taste 

  • 4-6 small peppers, any colour


Instructions

  1. Deseed the peppers, place them on a plate and put them in the microwave at 800W. Cook for 2.5 minutes, turn, then cook for another 2.5 minutes. 

  2. Preheat the oven grill to 250C / 482F. 

  3. Place the split lentils in a small saucepan, bring to a boil and let them cook for 15 mins.

  4. At the same time, cook the rice in another small saucepan for 25 mins. 

  5. Heat the oil in a wok. Pour the chopped mushrooms into the pan and let them cook until brown. 

  6. When the peppers are ready, take them out of the microwave and leave them to stand.

  7. Add the cooked lentils and rice to the mushrooms, add the chopped tomato, stir well and let it cook for another 5 mins. Add basil to taste. 

  8. Spoon the mixture into each pepper. 

  9. Place the stuffed peppers in the oven and cook for a further 10-15 mins.


Keywords: vegan, peppers, lentils

%d bloggers like this: