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Healthy Recipes


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Vegan Stuffed Red Bell Pepper

Organic bell peppers are out in force this time of year. They are super healthy, full of antioxidants, vitamin C, beta carotene and fiber. Pick the most beautiful and biggest ones you can find.

You can get very creative on the filling. For example, instead of using the typical brown organic rice or quinoa, you can also use buckwheat and lentils, farro or just about any grain and beans.


1 cup of organic brown rice
1 cup of organic mixed red, french and green lentils
several organic carrots, celery, parsley, zucchini tomatoes and 1 onion
1 organic garlic
at least two organic walnuts per pepper
seasonings: turmeric, Himalayan sea salt, cumin, curry and white pepper

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Simmer the brown rice and lentils for about 30 minutes until done.

2. Chop the carrots, celery, parsley , tomatoes and onion. Dice the garlic.

3. Put the walnuts into a small coffee grounder or little food processor and blend to an almost powder or you can just hand chop them up.

4. When the brown rice and lentils is done, drain any liquid out and pour into a large mixing bowl. Add the vegetables, walnuts, garlic and the seasoning and mix well.

5. Cut the top of the bell pepper off and clean the seeds out. Scoop the brown rice, lentil and vegetable mixture into the bell peppers and pack it in very well.

6. Place the peppers standing up in a glass oven dish and squeeze some fresh lemon or lime juice on top. Bake at 350 degrees for about twenty minutes or so until done....

7. Serve as is, this is a complete meal and when you cut the peppers open the beautiful blend of rice, lentils and vegetables will pour out making a very healthy and colorful Vegan meal. I also compliment it with an avocado.

Original recipe and image source:



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