Vegan Stuffed Bell Peppers



  • 3 medium bell peppers Red, orange and yellow are the sweetest.
  • 1 cup quinoa Cooked.
  • 1 cup lentils Cooked.
  • 1 ½ Tbsp olive oil Divided.
  • 1 onion Diced.
  • ½ cup whole cashews (Level 2 ONLY)
  • 2 cloves fresh garlic Minced.
  • 1 tsp dried basil
  • 1 Tbsp fresh thyme Minced.
  • 4 sun dried tomatoes Rehydrated and chopped. Optional.
  • 1 ½ cups kale Chopped
  • 2 Tbsp water
  • ¼ tsp Himalayan pink sea salt
  • to taste ground black pepper


  • Preheat oven to 400° F.
  • Cut the peppers in half through the stalks and scoop out the seeds and pith. Place the peppers cut side up on a baking sheet, drizzle with ½ Tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
  • Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cashews (if level 2) and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent.
  • Add the garlic, herbs and sun dried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, mix in the cooked quinoa and lentils.
  • Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
  • Serve warm with a green salad.

After reading this article, you may be asking yourself if your own health hurdles could be related to an unhealthy gut.

Explore Betr's risk-free trial to see if you could benefit from using food as medicine to rebuild your microbiome and realize the healthy potential you never knew you were missing!