V \ GF Lentil & Veggie Stuffed Peppers

So as I mentioned in my Instagram post, I'm not normally a fan of stuffed peppers.  However, it turns out, I really enjoyed this version - as did my husband!  Bonus!  

I usually start out with a rough plan of what I want to make.  Meaning, I had all of the base ingredients such as lentils, peppers, onions, garlic, some other veggies and of course, avocado!  However, aside from that, I don't really know what I'm going to make or how it will turn out until I start working in the kitchen.  That's just the way I roll.  No recipes, or if I do use them, I alter them every time.  Its how I express my creativity and I really enjoy the challenge of finding new ways to make healthy foods!

peppers 1.jpg

I started by prepping the lentils first by rinsing and boiling them and let them simmer covered for about 35 minutes or until they are relatively soft.  Sometimes I will go as far as boiling them for 40-45 minutes.  I like to add a dash of sea salt and approx 1 tsp of olive oil to the water.   

While those were cooking I prepped the veggies.  I started by cutting the peppers.  Two I just chopped off the tops and they were quite large so made for a full serving.  The last pepper I cut vertically down the center and cut into two, shallow pepper bowls.  

For the veggies, I had several random veggies laying around that I wanted to use up that were more than a few days old so decided to dice the zucchini, chop the Brussels, mushrooms, onion and garlic.  Once the lentils were cooked, I set them over the sink with the colander to rinse and drain before adding them to the veggies.  While those were setting, I put the garlic and onion in a pan to saute with some olive oil and start to brown before adding the rest of the veggies and lentils. 

Once I threw everything into the pan I really started debating how I make this consistency a bit creamy or richer than it was.  I started adding some seasoning - my favorite Everything Bagel seasoning - from Trader Joes, along with pepper and sea salt.  As I looked through my pantry I also realized I had some nutritional yeast - which I've really gotten back into using lately!  I use to sprinkle this on EVERYTHING back when I started cooking vegan in 2012 but then I took a little hiatus until I started making noodles recently for my baby and thought this was the perfect add to her brown rice pasta for a healthy mac & cheese alternative!

So to make a long story short and wrap it up, getting to the most important part - the recipe!  Without further ado, here you go!


  • 1 1/2 cups brown lentils
  • 4 cups water
  • 2 tbsp olive oil
  • 1 zuchinni
  • 1 cup brussel sprouts
  • 1 red onion
  • 2 garlic cloves
  • 3 large or 4 medium - small peppers
  • 2 tsp Trader Joe's Everything Bagel Seasoning
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp nutritional yeast
  • 1/4 cup vegan shredded cheese 


  1. Bring water to a boil and add sea salt & oil.  Add lentils, let boil and bring to medium heat and let simmer covered for 35-40 minutes.
  2. While the lentils are cooking start prepping the veggies by chopping, and coring the peppers.
  3. Once the lentils are cooked, remove from heat and place into colander to rinse and drain.  
  4. While the lentils are draining, go ahead and start a pan on the oven with the garlic, oil and onions.  Bring to a golden light brown on the stove and add in the veggies.   Let simmer for approx 10 minutes.  Add in the nutritional yeast and lentils and let simmer another 5 minutes to ensure the juices are evenly distributed.
  5. Once the lentil and veggie mix is cooked go ahead and pour into pepper pockets - fill to the brim!  
  6. Add a dash of vegan cheese to the top and place in the oven on a flat baking sheet to cook for 15 minutes - or until golden brown.