Curried Lentil Stuffed Peppers
A quick, wholesome dinner of bell peppers stuffed with a spiced lentil and brown rice mixture, topped with crunchy cashews. Vegan, gluten-free, and packed with plant-based protein, this recipe is perfect for busy weeknights or meal prep.
Equipment
- 1 Ninja Foodi or Pressure Cooker
- 1 Cook & Crisp Basket (if using Foodi)
- 1 Cutting Board
- 1 Chef’s Knife
- Measuring Cups and Spoons
- Mixing Spoon or Spatula
- Oven (optional if baking)
Ingredients
- 4 large Green Bell Peppers cored
- 1 medium Yellow Onion diced
- 8 oz Baby Bella or Cremini Mushrooms diced
- 1 cup dry Lentils
- 1 cup dry Brown Rice
- 3 cups Vegetable Broth
- 1 ½ tbsp Salt-Free Curry Powder
- 1 tsp Garlic Powder
- 2 tbsp Fresh Ginger minced
- ¾ cup Raw Cashews roughly chopped
- 3 tbsp Tamari
Instructions
- Prepare the Vegetables: Start by washing your bell peppers thoroughly under cold running water to remove any dirt or residues. Slice off the tops of the peppers and carefully remove the seeds and membranes inside to create a hollow cavity for the filling. Finely dice the pepper tops and set them aside—they will be incorporated into the lentil mixture for added flavor and texture. Dice the yellow onion and mushrooms, ensuring uniform pieces for even cooking.
- Combine Lentil and Rice Ingredients: In the bowl or directly in the pressure cooker, add the diced onion, mushrooms, and reserved bell pepper tops. Next, pour in 1 cup of dry lentils and 1 cup of dry brown rice. Add 3 cups of vegetable broth to ensure the rice and lentils cook evenly. Sprinkle in 1 ½ tablespoons of salt-free curry powder, 1 teaspoon of garlic powder, and 2 tablespoons of freshly minced ginger. Using a sturdy spoon or spatula, mix all the ingredients thoroughly until the spices are evenly distributed.
- Pressure Cook the Filling: Place the lid on your Ninja Foodi or pressure cooker, making sure the pressure release valve is set to “SEAL.” Select the “Pressure Cook” or “Manual” setting and set the timer for 15 minutes on high pressure. Press “Start” to begin cooking. Once the cooking cycle ends, allow the pressure to naturally release for 10 minutes—this gentle release helps maintain the texture of the rice and lentils. After 10 minutes, carefully switch the valve to “VENT” to release any remaining pressure, and open the lid once fully depressurized.
- Add Tamari and Cashews: With the pressure safely released, add 3 tablespoons of tamari to the cooked mixture. Stir thoroughly to incorporate the savory umami flavor evenly throughout. Next, fold in roughly half of the ¾ cup chopped cashews, reserving the remaining portion to garnish the stuffed peppers. The cashews add a subtle crunch and a rich, nutty flavor that complements the curry-spiced filling beautifully.
- Stuff the Peppers: Carefully scoop the lentil and rice mixture into the hollowed bell peppers, filling each one generously. Make sure the mixture is packed but not overflowing, leaving just enough room for the final layer of cashews. Sprinkle the reserved cashews on top of each stuffed pepper, providing a visually appealing and crunchy finishing touch.
- Crisp the Peppers (Optional Step for Extra Texture): If using a Ninja Foodi, place the stuffed peppers in the Cook & Crisp Basket. Insert the basket into the pot, close the crisping lid, and select the “Bake/Roast” setting. Set the temperature to 360°F and cook for 15 minutes. This step lightly roasts the peppers, giving them a tender yet slightly caramelized exterior while keeping the filling moist and flavorful. If not using a Foodi, the peppers can be baked in a preheated oven at 360°F for the same amount of time.
- Serve and Enjoy: Once cooked, carefully remove the stuffed peppers from the crisping basket or oven. Place them on a serving platter and allow them to cool for a few minutes before serving to avoid burning your mouth. These peppers can be enjoyed as a complete meal, paired with a side salad, or served alongside warm flatbread for a comforting, balanced dinner.
- Store Leftovers Properly: If you have any leftovers, allow the stuffed peppers to cool completely. Store them in an airtight container in the refrigerator for up to 7 days. The flavors often develop even more after a day, making them perfect for meal prep. To reheat, cover the peppers with foil and warm in a 350°F oven or microwave until heated through.
Notes
- For best results, choose firm, fresh bell peppers that can hold their shape during cooking.
- Brown rice and lentils cook together perfectly in a pressure cooker, but make sure to rinse the lentils first to remove any dust or debris.
- Cashews add a satisfying crunch and healthy fats, but they can be lightly toasted beforehand to enhance flavor.
- Adjust the curry powder to taste; mild or medium blends work well for a family-friendly flavor.
- This recipe is versatile—swap green peppers for red, orange, or yellow bell peppers to add sweetness and color.
- The dish can easily be doubled for meal prep or entertaining a larger group.
