Curried Lentil Stuffed Peppers (10 Ingredients!)

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These Curried Lentil Stuffed Peppers are Gluten-Free, Vegan, and Healthy. Plus they’re made in a Pressure Cooker for an even faster weeknight dinner.
This post is sponsored by Ninja Kitchen.

I’ve been craving all about the cozy foods lately, and I gotta say – these Curried Lentil Stuffed Peppers sure did hit the spot! With a flavorful Lentil and Brown Rice filling, a soft and tender Bell Pepper “bowl”, and some Crispy Cashews on top, this is one recipe that I know will be on repeat in my kitchen this winter.

ingredients for curried lentil stuffed peppers on round wood cutting board

Not only is this recipe made from only 10 plant-based ingredients, but it comes together in less than an hour and in only one pot thanks to the new Ninja Foodi! This powerful device has a unique combination of a Pressure Cooker and Air Fryer function (thanks to two interchangeable lids), which is pretty freakin’ awesome if I do say so myself.

curried stuffed pepper on small white plate with ninja foodi in the background

I’ve tested the Foodi in a variety of ways in my kitchen, and have been thoroughly impressed, especially with Ninja’s TenderCrisp Technology! Pressure Cookers can make food soft, and Air Fryers can make things crisp — but having food that’s both tender on the inside and crispy on the outside? Now that’s a game-changer.

First, we’ll cook the Curried Lentil filling for our peppers using the Pressure Cooker function of the Foodi. Simply add everything to the Pot, set it, and voila!

cooked curried lentil and rice filling in the ninja foodi
Then we’ll stuff our Peppers with the Curried Lentils, and use the Bake function of the Foodi to get the Peppers nice and tender, plus the filling nice and crispy on top. I used my Cook and Crisp basket to ensure my peppers turned out deliciously crispy, and it also made it easier to transfer them out of the Foodi when I was done cooking.

close up shot of crispy baked peppers in the ninja foodi

It’s as easy as that, friends! This recipe is perfect for Meal Prep, but also comes together quickly enough to enjoy for a tasty weeknight dinner. The Curried Lentils and Rice combined with the crunchy Cashews and crispy baked Pepper tops makes for an all-around delicious, wholesome, and hearty meal.

stuffed pepper topped with toasted cashews on small white plate with fork

Now, you could make the recipe filling using a regular Pressure Cooker (or the stovetop) and then have to transfer it to your Oven to finish it off. However, I prefer the ease of doing it all in the Ninja Foodi! I’ve had mine for around a month, and can already tell that it’s going to get a lot of use in my kitchen. If you’d like to learn more about the Foodi or order one for yourself, follow this link.

curried lentil stuffed peppers in white serving dish on round wood cutting board

A Few Final Thoughts:

  • Nut Allergy? No worries! Substitute the Cashews for Pumpkin Seeds or Sunflower Seeds, or you can simply omit them.
  • I think the flavor of Green Peppers complements the Curry Seasoning really well, but feel free to switch things up and use another Bell Pepper if you’d like. 
  • If you’re looking for more easy Vegan Dinner recipes, you’ll also love this Sweet Potato Stew and this Cheesy Broccoli Rice Casserole!

overhead photo of baked curried lentil stuffed pepper on small white plate with fork and cashews

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Curried Lentil Stuffed Peppers (10 Ingredients!)

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5 from 2 reviews

These Curried Lentil Stuffed Peppers are Gluten-Free, Vegan, and Healthy. Plus they’re made in a Pressure Cooker for an even faster weeknight dinner.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Category: Main
  • Method: Pressure Cooker
  • Cuisine: American


  • 4 Large Green Bell Peppers
  • 1 Yellow Onion, diced
  • 8 oz. Baby Bella or Cremini Mushrooms, diced
  • 1 cup dry Lentils
  • 1 cup dry Brown Rice
  • 3 cups Vegetable Broth
  • 1 ½ tbsp Salt-Free Curry Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Fresh Ginger, minced
  • 3/4 cup Raw Cashews, roughly chopped
  • 3 tbsp Tamari


  1. First, wash and prep your vegetables. Core the Bell Pepper and finely dice the tops. Add all of the ingredients to the pot of the Ninja Foodi, except for the Tamari, Cashews, and cored Peppers; stir well.
  2. Close the Pressure lid on the Foodi, and set the pressure release valve to SEAL. Select PRESSURE and set to HIGH, then cook for 15 minutes; press START/STOP to begin.
  3. When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release the remaining pressure by moving the valve to the VENT position. Carefully remove the lid once all of the pressure has released; add the Tamari and Cashews to the pot and stir well, but save some Cashews to top the Peppers with.
  4. Equally stuff the mixture into the 4 cored Bell Peppers, and top with the remaining Cashews. Quickly rinse the pot out, place the Peppers in the Cook and Crisp Basket, and then place the basket in the pot.
  5. Close the crisping lid of the Foodi and select BAKE/ROAST. Set the temperature to 360ºF, and set the time to 15 minutes. Select START/STOP to begin.
  6. Once cooking is complete, serve immediately. Store leftovers in the fridge for up to 7 days.


  • No Foodi? use a Pressure Cooker for the Lentil filling portion, and then bake the Peppers in the Oven instead.
  • No Pressure Cooker? If you don’t own a Pressure Cooker, simply combine all of the filling ingredients in a large Pot with an additional 2 cups of Water; bring everything to a boil, then reduce the heat to low and simmer for 35-40 minutes, until the Rice is fully cooked.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This is one of my go-to work day lunches and I recently brought it to family Thanksgiving (Canada) as a vegan option – it got more praise than any of the other side dishes from both veggie and omni family members alike! When I don’t feel like shelling out big bucks for cashews I find it also pairs great with raw sunflower seeds, tahini or pumpkin seeds.

  2. I love this recipe! I made a for Christmas as a side dish. Used black rice instead which turned the whole dish black haha but tasted amazing 🙂