Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size


8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)


In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂


1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.




Roasted Butternut and Brown Lentil Curry



I feel I need to give myself a pat on the back…..I finally made this dish!

I have had the original recipe in my recipe file for over five years!  Yet another one of my famous cut-outs from a magazine. There was just something about the recipe that always just fascinated me…..With a bit of hesitation, I did adapt it slightly, and it was still good.

It’s just such a wholesome, healthy dish filled with goodness.  The hubby, did not even miss ‘the meat’ :-).

Growing up there was always this speculation that Vegetarian Meals were boring, well, now that I am all grown up, I am finding that they are far from boring and in fact … quite the opposite!

This dish is a little time-consuming, but if done correctly, everything can be done within the time it takes for the butternut to be roasted.  Definitely roast the butternut, that way all the nutrition is kept, and not all boiled out.  Also, when cutting the butternut cubes, keep the cubes a fair size, rather slightly on the larger size than the thin smaller size, this way, when the roasted butternut is stirred through the rest of the meal, the butternut will not mash-up into nothing.

This recipe is quite versatile as well.  Feel free to take the easy way out and use a tin of chopped tomatoes if you like, even if you like a more spicy tomato, go for it, there are no hard and fast rules.

Another plus for this dish, is that it keeps for a few days in a sealed container in the refrigerator, so any leftovers can definitely be enjoyed.


Roasted Butternut and Brown Lentil Curry

Preparation time:  1 hour

Cooking time: 30 minutes

Total time:  1 hour 30 minutes


600 – 650 grams butternut cubes

drizzling of olive oil for butternut

sprinkling of salt and pepper

250 grams brown lentils (I used Gluten-Free)

50 millilitres vegetable oil

2 medium-sized onions

3 large garlic cloves

30 millilitres (2 tablespoons) of hot Masala powder

400 grams chopped tomatoes*

salt and pepper to taste

bunch of fresh coriander

serve with a thick Greek Yoghurt or a Bulgarian Yoghurt


white rice or any rice of your choice


Preheat the oven to 200 degrees C/390 degrees F.

Cut butternut into fair-sized cubes (don’t make too small otherwise they will break once cooked and stirred through the curry) and roast with a little olive oil, salt and pepper.  Mine took a good hour to cook.

Rinse the lentils.

In a medium-sized pot, add cold water and lentils and bring the water to the boil. Once the water has reached boiling point, reduce the heat to simmer and allow the lentils to simmer for about 10/15 minutes until they are tender.

Whilst the lentils are cooking, peel the onions and roughly chop.

Peel and chop the garlic cloves, into small pieces.

In a large frying pan, heat up the oil and saute’ the onions and garlic until soft and glossy.  Stir occasionally to prevent burning.

Add the hot Masala powder, stirring for a couple of minutes.

Then, add the chopped tomatoes to the onion mixture in the pan, and bring to the boil.

Now, add the cooked lentils and the roasted butternut pieces to the tomato and onions.  If the mixture is a bit dry, add some cooking liquid from the lentils and allow to simmer for about fifteen minutes.  By this time the mixture would have thickened up to a nice consistency for a curry.

Season well to taste.

Serve with fresh coriander leaves, Bulgarian Yogurt or Greek Plain Yoghurt and rice.

Enjoy 🙂

  •  you can use a tin of tomatoes if you want, this is far easier than using fresh.