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.


  • 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. .......

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