top of page


Time of preparation: 40+ min

Difficulty: medium

Makes 8 to 10 small to medium-sized stuffed peppers


  • 8 middle-sized red peppers

For the filling:

  • 200 g mung dhal (Indian yellow lentils)

  • 200 g tofu

  • 3 carrots

  • 2 shallots

  • 5 sun-dried tomatoes

  • some parsley sprigs

  • some marjoram sprigs

  • some thyme sprigs

  • 1 tsp sweet paprika

  • salt and pepper

  • 2 tbs nutritional yeast (optional)

Cook lentils, drain and let them cool. Blend tofu in a food processor. Grate carrots and chop shallots, sun-dried tomatoes, and herbs. Mix all ingredients together and season to taste. If you like, you can add two tablespoons of nutritional yeast. Preheat the oven to 180°C. Spoon the filling into bell or red peppers, bake until golden brown and serve with tomato sauce and hokkaido pumpkin mash.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


Recent Posts

See All


bottom of page