VEGETARIAN STUFFED PEPPERS

Vibrant three bean salad stuffed in a colorful bell pepper is a happy way to kick off meatless Monday! Nutrition Stripped’s recipe is particularly enticing because you can make these goodies without turning on the stove. Just prep the veggies and legumes and toss them into the waiting belly of a bell pepper.

under 10 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Vegetarian Stuffed Peppers

  • 1 cup uncooked red lentils

  • 0.5 cup canned chickpeas rinsed and drained

  • 0.5 cup canned kidney beans, rinsed and drained

  • 4 color bell peppers any color

  • 0.66 cup diced heirloom tomatoes

  • 0.5 cup red onion

  • 0.5 jalapeno diced

  • 0.33 cup cilantro chopped

  • 0.33 cup parsley chopped

  • 0.5 small avocado diced

  • 1 lime juiced

  • 1-2 cloves garlic minced

  • 2 tsp olive oil

  • 2 tsp ground cumin

  • Pinch of sea salt and black pepper, to taste

  • 0.5 tsp ground sumac optional or substitute with your favorite spice

Directions

  • Remove the top of the bell peppers by cutting down about 0.125 to 0.5 inch. Scoop out the seeds and white pulp and set aside.

  • Cook lentils to the package directions (add about 1 0.5 cups water and cook for 25-30 minutes, or until tender.)

  • In a large mixing bowl combine all the beans, chopped veggies, and seasonings (everything except the avocado). Toss until combined and adjust seasonings to your desired taste.

  • Using a large spoon, scoop the bean salad into the raw bell peppers.

  • Top with fresh diced avocado before enjoying!

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