Stuffed Peppers

Here’s a fresh, protein-packed recipe you can make in under an hour — perfect for a light lunch, picnic, or colorful side dish. These Tri-legume Salad Stuffed Peppers are vegan, gluten-free, and bursting with citrusy-herb flavor.

🫑 Ingredients (Serves 4)

• 1 cup red lentils (cooked until tender)
• ½ cup chickpeas (cooked or canned, rinsed)
• ½ cup kidney beans (cooked or canned, rinsed)
• 4 bell peppers (any color), tops removed & seeded
• ⅔ cup diced heirloom tomatoes
• ½ cup red onion, finely chopped
• ½ jalapeño, diced (optional for heat)
• ⅓ cup cilantro, chopped
• ⅓ cup parsley, chopped
• ½ avocado, diced
• Juice of 1 lime
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp ground cumin
• ½ tsp ground sumac (optional, for tang)
• Sea salt & black pepper, to taste

🥗 Method

1. Prep the peppers

Slice off the tops (about ¼–½ inch down) and scoop out seeds and white pith. Set aside.

2. Cook the lentils

In a small pot, bring 1–1½ cups water to a boil, add lentils, and simmer 25–30 minutes until tender. Drain if needed.

3. Mix the salad

In a large bowl, combine lentils, chickpeas, kidney beans, tomatoes, onion, jalapeño, cilantro, parsley, garlic, olive oil, lime juice, cumin, sumac, salt, and pepper. Toss well.

4. Stuff the peppers

Spoon the salad into the raw bell peppers, packing gently.

5. Finish & serve

Top with diced avocado just before serving for creaminess. Enjoy chilled or at room temperature.

💡 Fermentation Twist: you could swap the fresh tomatoes for a quick lacto-fermented tomato salsa or add a spoonful of fermented jalapeños for a tangy, gut-friendly kick.