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vegan gluten free stuffed peppers

vegan gluten free stuffed peppers

Course Main Course


  • 6 large red peppers
  • 3/4 cup quinoa rinsed
  • 3/4 cup lentils (French lentils or
  • brown)- soaked for at least an hour then drain the water
  • 7 oz drained tofu crumbled
  • 1/2 medium onion chopped
  • I cup fennel chopped
  • 1 fennel for garnish can be replaced with cabbage
  • 2 carrots grated
  • 2 tbs extra olive oil
  • 1 15 oz can diced tomatoes
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 4 garlic cloves minced
  • 2 tsp Italian seasoning
  • Salt
  • Pepper
  • 4 tbs chopped parsley dill and cilantro
  • 1 tbs lemon juice


  1. In a medium pot cook the lentils and quinoa for 12 minutes (making sure it’s not over cooked. In a skillet heat 1 tbs olive oil over medium heat. Add the onion and cook until the its soften. Add the chopped fennel and garlic and stir. Cook for 4-5 min and add the grated carrots. Continue cooking, add the turmeric, cumin, cinnamon,Italian seasoning, salt and pepper. Cook for 3-5 minutes, stirring occasionally. Add the rest of the olive oil, tofu, quinoa and lentils. Add a splash of water if needed. Add 1/3 if’s cup of the can of tomatoes, lemon juice and the fresh herbs. Mix and remove from the heat.
  2. Preheat the oven to 400° F.
  3. Cut the pepper at the top. Remove the seeds and membranes. Carefully mound the cooked filling inside the peppers. Pour the rest of the diced tomatoes in a baking dish. Add the peppers and fennel to the baking dish. Cover the peppers with a parchment pepper.
  4. Cook covered for 30 min. Remove the parchment pepper and cook for another 5 minutes.