Curry Lentil Stuffed Peppers Recipe

Curry Lentil Stuffed Peppers Recipe

Curry Lentil Stuffed Peppers Recipe

This curry Lentil paprika is gluten free, Vegan and healthy. Plus they are made at Pressure Cooker for a faster workday dinner.

Prep Time: 10 Mins

Cook Time: 30 Mins

Curry Lentil Stuffed Peppers Recipe


  • 8 ounces of Baby Bella or Cremini Mushroom, diced
  • 2 tablespoons fresh ginger, chopped
  • 3 cups of vegetable broth
  • 3 tablespoons Tamari
  • 4 Large Green Peppers
  • 1 Yellow Onion, diced
  • 1 cup dried Lentils
  • 1 cup of dried Red Rice
  • 1 ½ tbsp Salt-free Curry Powder
  • 1 teaspoon Garlic Powder
  • 3/4 cup raw cashews, roughly cut


  1. First, wash and prepare your vegetables. Bell Pepper core and finely diced the top. Add all ingredients to the Ninja Foodi pan, except for Tamari, Cashew Nuts, and Paprika; stir well.
  2. Close the Pressure cover on Food, and set the pressure relief valve to SEAL. Select PRESSURE and set it to HIGH, then cook for 15 minutes; press START / STOP to start.
  3. When cooking pressure is complete, release the pressure naturally for 10 minutes, then release the remaining pressure quickly by moving the valve to the VENT position. Open the lid carefully after all pressure has been released; add Tamari and Cashews to the pan and stir well, but save some Cashews with paprika.
  4. Same insert the mixture into the Belled 4 cored core, and top with the remaining Cashews. Rinse the pot quickly, place the paprika in the Cook and Crisp Basket, then place the basket in the pot.
  5. Close the lid of the Foodi chips and select BAKE / ROAST. Set the temperature to 360ºF, and set the time to 15 minutes. Select START / STOP to get started.
  6. After cooking is finished, serve immediately. Store leftovers in the refrigerator for up to 7 days.

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