For those seeking sustained energy throughout the day, this vegan recipe is designed to provide a balanced combination of complex carbohydrates, fiber, and plant-based protein. These Lentil Stuffed Bell Peppers are not only delicious and satisfying but also promote a slow release of energy, keeping you fueled and focused for hours.


  • 4 large bell peppers (any color)
  • 1 cup dry brown lentils, rinsed
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 1/2 cup cooked quinoa (for extra slow-release energy)
  • 1/4 cup chopped fresh parsley or cilantro
  • Optional: Vegan cheese for topping


1. Prepare the Lentils:

  • In a medium saucepan, combine the dry brown lentils with 2 cups of vegetable broth.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy.
  • Drain any excess liquid and set aside.

2. Prepare the Bell Peppers:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • Place the peppers in a baking dish, standing upright. If the peppers don’t stand upright, slice a thin piece off the bottom to create a flat surface.

3. Prepare the Filling:

  • In a large skillet, heat olive oil over medium heat.
  • Add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.

4. Add Spices and Lentils:

  • Stir in the ground cumin, paprika, turmeric, salt, and pepper.
  • Add the cooked lentils and quinoa to the skillet, stirring to combine.
  • If the mixture seems dry, add the remaining 1/2 cup of vegetable broth.
  • Cook for an additional 5 minutes, allowing the flavors to meld together.
  • Taste and adjust seasonings as needed.

5. Stuff the Bell Peppers:

  • Spoon the lentil and quinoa mixture evenly into the prepared bell peppers, pressing down gently to pack the filling.
  • If using vegan cheese, sprinkle it on top of each stuffed pepper.

6. Bake:

  • Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
  • Remove the foil and bake for an additional 5-10 minutes, or until the cheese (if using) is melted and bubbly.

7. Serve and Enjoy:

  • Remove the stuffed bell peppers from the oven and let them cool slightly.
  • Garnish with chopped fresh parsley or cilantro before serving.
  • These Lentil Stuffed Bell Peppers can be enjoyed hot out of the oven or at room temperature.

Tips for Slow Energy Release:

  • Complex Carbohydrates: Lentils and quinoa are excellent sources of complex carbohydrates, providing sustained energy without causing spikes in blood sugar levels.
  • Fiber-Rich: The fiber in lentils, quinoa, and vegetables promotes slow digestion, keeping you feeling full and energized for longer periods.
  • Protein Power: Lentils and quinoa are both rich in plant-based protein, supporting muscle repair and providing lasting energy.
  • Healthy Fats: If desired, drizzle the stuffed peppers with a bit of olive oil or top with avocado slices for a dose of healthy fats that aid in nutrient absorption and satiety.

These Lentil Stuffed Bell Peppers are not only a nutritious and satisfying meal but also a perfect example of a vegan recipe designed for slow energy release. Enjoy them as a hearty lunch or dinner option, knowing that you’re fueling your body with wholesome, plant-based goodness to keep you energized and focused throughout the day.

By Mike

Leave a Reply

Your email address will not be published. Required fields are marked *