Stuffed Peppers with lentil Curry

These stuffed peppers with lentil curry are high in protein and healthy fats. Lentils are a great source of plant-based protein, plus they’re high in fiber and iron. The ginger, garlic, and onion combo help boost your immune system helping the body fight any possible infection.


For the filling

1 red bell pepper

1 green bell pepper

1/2 onion

1 clove of garlic

1 carrot

1/2 cup of green peas

2 cups of lentils

1 tsp of ginger

1 tbsp of curry

1 tsp of turmeric

1 tsp of cumin

1 tsp of cinnamon

For the Sauce

1 carrot

1/2 an onion

1/2 cup of vegetable broth

1/3 cup of white wine


For the peppers

  1. In a large pan add some olive oil and cook the garlic, half a chopped onion, and the ginger for about 3 minutes, until the onion gets a little bit brown. Then add the curry, cinnamon, cumin, and turmeric.
  2. Add the carrot (cut into small pieces) and the green peas. Cook for about 7-8 minutes or until carrot is tender.
  3. Once the vegetables are cooked and the lentils (rinsed and clean) and cook for about 5 minutes.
  4. Last stuff the peppers with the curry lentils and set aside

For the sauce

  1. In a large cooking pot add some olive oil and cook the other half chopped onion and the grated carrot. Stir for about 3 minutes or until onion is starting to look transparent.
  2. Add the vegetable broth and white wine. Try it and see if it needs a little bit of water or more vegetable broth
  3. Introduce the stuffed peppers and cook until peppers are soft. Around 10 – 15 minutes. If you are using an express crock pot this will only take 4-5 minutes