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Lentil Stuffed ‘Pumpkin’ Peppers


Isn’t this so cute? I’m going to be honest here, Halloween is not my favourite holiday but when I saw these stuffed peppers on Facebook, I had to try them myself. The stuffing wasn’t vegan unfortunately, so I whipped up a healthy plant-based stuffing using lentils and veggies.

Although I’m not a big fan of Halloween, I was a fan of candy as a child, and so I always dressed up and went trick and treating. From Sailor Moon to your unoriginal cat costume, I went door-to-door hoping to fill up my pillow case full of candy. These days, I get excited when I find gummy bears without gelatin or candy without carmine. I buy as many as I can.

But as a healthier Halloween themed option, these stuffed peppers will do the job. They are filling, healthy, low-fat (or fat free if you omit the oil used in the recipe), gluten free and are great as leftovers.






These are good all by themselves but I decided to top some stuffed peppers with a creamy vegan ‘cheese’ sauce. Here’s the recipe:

  • 2 small or 1 large sweet potatoes, cooked and straight out of the oven
  • 1/3 cup almond milk
  • 1/4 cup olive oil
  • 1/2 Tbsp tapioca powder
  • 1 clove of garlic
  • 3 jalapeno slices + 1 Tbsp jalapeno pickled juice
  • 1 Tbsp nutritional yeast
  • 1 tsp lemon juice

Place all ingredients in a blender and process until smooth.



Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 orange peppers
  • ½ cup onion, chopped
  • ½ cup zucchini, chopped
  • 1 can (28 fl oz or 796 ml) of tomatoes (or 6-7 chopped tomatoes)
  • 1 can lentils, drained
  • ½ cup tomato sauce (or 2 tbsp tomato paste and ½ Tbsp water)
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 1 tsp pepper
  • 1 cube vegetable stock. See note.
  • 2 cups rice, cooked (about 1¼ cup dry rice)
  1. Cook rice according to direction on package
  2. Heat 1 Tbsp of oil or water in a pan over medium heat. Add onions and zucchini.
  3. Saute for 5 mins and add the lentils, tomatoes, nutritional yeast and spices. Simmer for 15 mins.
  4. While the mixture is cooking, 'carve' the peppers
  5. Incorporate the rice in the mixture. Cook for an extra 5 mins.
  6. Lightly brush oil on the peppers and place some mixture in each peppers.
  7. Lightly crease the baking dish with oil and add the stuffed peppers. Cover with foil and cook for 30 mins until tender.
  8. Remove foil and cook for an extra 30-40 mins.
  9. Remove from oven, let cool a bit and serve.
If you are using a no-salt vegetable stock, you can add 1 tsp of salt.

Happy Halloween!

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