Recipe description
June 8, 2026
Cauliflower Rice Lentil Stuffed Peppers
Gut-friendly, fiber-rich stuffed peppers with cauliflower rice and lentils
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, cauliflower, and peppers.
- Colorful plant foods provide dietary diversity and polyphenols.
- Balanced with plant protein and slow-digesting carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
4
piece
Cauliflower
3
cup
Red lentils
1
cup
Instructions
1
Preheat the oven to 375°F (190°C).
2
Cook the lentils according to the package instructions until tender.
3
While the lentils are cooking, sauté diced onion and minced garlic in olive oil until soft.
4
Add the cooked cauliflower rice and lentils to the sautéed mixture, and mix in cumin, salt, and black pepper.
5
Cut the tops off the bell peppers and remove the seeds.
6
Stuff the bell peppers with the lentil and cauliflower mixture.
7
Place the stuffed peppers upright in a baking dish and cover with foil.
8
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
9
Garnish with chopped parsley before serving.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
15 g
Protein
52 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this recipe vegan/vegetarian?
Yes. It uses plant-based ingredients (lentils, cauliflower, peppers) with no animal products.
Are the peppers gluten-free?
Yes. All ingredients are naturally gluten-free; just avoid gluten-containing additions.
How many servings does this make?
Typically 4 servings, depending on portion size.
How long does it take to prepare and cook?
About 10–15 minutes prep and 25–35 minutes bake; total around 40–50 minutes.
Do I need to pre-cook lentils or can I use canned lentils?
You can use canned lentils (drain and rinse) or pre-cooked lentils.
Can I customize the filling with other veggies or spices?
Yes. swap in vegetables or adjust spices to taste.
How should I store leftovers and how long do they keep?
Store in an airtight container in the fridge for 3–4 days; reheat well.
Can I freeze the dish?
Yes, you can freeze cooked leftovers for 1–3 months; thaw before reheating.
Can I use different colored peppers?
Yes, you can use any color combination you like.
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