Minced stuffed peppers for you vegetarian/vegan eaters out there

Minced stuffed peppers for you vegetarian/vegan eaters out there

Who said being a vegetarian is boring? And before you grab your phones texting me with how can an Arab girl be vegetarian, we love our meat, rest ashore, I am not:) Minced stuffed peppers and not just any mince though, I am talking about meat-free lentil mix. My vegan snack is another winner I reckon and super easy to to make.

This is a post for my lovely vegetarian/vegan eaters out there. I personally love my meat too much to give it up ever. Minced stuffed peppers… How similar do they look.

The taste?

Well, even better than minced meat.

I found a new meat-free option using black lentils. Its quick, easy, always in stock at home and can be very versatile.

In the world of nutrition, black is the new brown…

Black rice

Black Quinoa….

Black lentils

All uber trendy these days right?

The anthocyanins contained in these which are powerful antioxidant give them their black colour.


Did you know that half a cup of black lentils contain 12g of protein and 9g of fibre. Just the energy you need to conquer the day.

You can use the mixture to stuff peppers or shape into round balls and fry with a little coconut oil. I fancied both:) Stay tuned for the upcoming post on lentil balls.


  • 6 peppers cut in half
  • 1/2 cup of cherry tomatoes
  • 1/2 cup of sweetcorn

For the lentils

  • 2 cups of cooked black lentils
  • 1 onion chopped and minced
  • 2 tsp of cumin powder
  • 1tsp Himalayan salt
  • 1/2 tsp of black pepper and oregano

For the tomato sauce

  • 1/2 chopped onion
  • 2 cups of ripe tomatoes or 1 cup of tomato puree
  • some olive oil
  • 1/2tsp of oregano or mixed herbs
  • a pinch of black pepper and salt
  • 1tsp of vinegar


1-Make your sauce first. Heat some oil in a pan and soften the onions

2-Add your remaining ingredients and simmer for 5 minutes. If using tomatoes then blend.

2-For the lentils, heat some onion with oil and when brown, add your lentils and mix. Stir for 5 minutes on low heat

3-Add the tomatoes, sweetcorn and the seasoning and simmer for 10 minutes

4-Pre-heat oven at 180 degree and pour some of the tomato sauce in a dish

5-With the rest add to the lentil mixture and simmer for 5 minutes

6-Stuff your peppers with the mixture and bake for about 30 minutes

7-Garnish with some parsley or coriander.

It is that easy. And super healthy and tasty.

You can make yourself a side salad with avocado and if you are really hungry then brown pasta or rice make a great combo.minced stuffed peppers for vegan eaters

A perfect Monday meat-free option don’t you think?






    • admin
      January 26, 2017 / 10:58 am

      Yes hehe! I love Greek food. Mousaka is my favourite, we have an Egyptian dish like it too

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