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Lentil Stuffed Peppers

with Feta and Pumpkin Seeds

30 min

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These hearty, vegetarian stuffed peppers are as healthy as they are delicious. Oven-roasted bell peppers are packed with a robust filling of protein-rich lentils, celery, carrots, crunchy pumpkin seeds, and seasoned with a blend of six savoury spices. Topped with feta for a creamy bite and served with a tasty roasted tomato sauce.

What We'll Send

Cooked Brown Lentils
Pumpkin Seeds
Red Bell Pepper
Roasted Garlic Powder
Spring Mix
Carrot Diced 3/8"
Celery Diced 1/4"
Fire Roasted Tomatoes
Red Wine Vinegar
Raw Sugar Pack
Onion Diced 1/4"
Herb Blend
Thyme Dried, Basil Dried, Ground Fennel Seed, Marjoram, Onion Powder, Rosemary Dried
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 10430
Fat 27g
Protein 265g
Carbohydrates 2291g

What You'll Need

Cooking Directions


Tip: Don’t dress all of the salad greens if you are planning on packing as leftovers to avoid soggy lettuce.


Turn on Broiler + Prepare Peppers: 

Turn on oven to broil. Line a baking sheet with foil. Wash and halve bell peppers lengthwise. Remove seeds. Drizzle with 1 tbsp. (2 tbsp. for 4 servings) olive oil and season with salt and pepper. Place on baking sheet skin side up, and into the oven. Set a timer for 10 minutes and roast peppers turning once halfway through cooking time. Remove from oven.


Prepare Filling:

Add 1 tbsp (2 tbsp for 4 servings) olive oil in a large skillet over medium high heat. Add onions, celery and carrots and saute for 3-5 minutes. Drain and rinse lentils. Add lentils to the skillet along with pumpkin seeds, half of the spice blend, and half of the garlic. Saute for 5-7 minutes. Season with salt and pepper.


Prepare Sauce: 

Heat 1 tbsp. (2 tbsp. for 4 servings) of olive oil in a small saucepan. Add remaining garlic and spice blend. Stir and saute for 30 seconds. Add fire roasted tomatoes and 1/2 cup (1 cup for 4 servings) water. Season with salt and pepper. Reduce heat to cook slowly, stirring occasionally.


Stuff Peppers: 

Spoon lentil filling into the peppers. Crumble feta on top. Return baking sheet to the oven and reduce heat to 425°F. Roast for 8-10 minutes, or until peppers are tender.


Prepare Salad: 

In a mixing bowl, whisk together red wine vinegar, sugar, and 1 1/2 tbsp. (3 tbsp. for 4 servings) olive oil. Season with salt and pepper to taste.Toss with spring mix just before serving.



Divide salad between serving dishes. Spoon some of the tomato sauce onto each plate and place peppers on top. Spoon the rest of the sauce over the peppers. Enjoy!

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