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Halloween Stuffed Peppers

Serves: 4
Prep Time: 45 mins


• 1 pack Violife Original Flavour Block, in cubes
• 128g dry lentils
• 8 large bell peppers
• 1 tsp coconut oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 medium zucchini, diced
• 128g fresh corn kernels
• 2 medium tomatoes, diced (seeds removed)
• 1 tsp fennel seed, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• 2 tsp fine ground sea salt, or more, to taste
• 1 tsp fresh ground black pepper, or more, to taste


  1. Rinse lentils and prepare them according to instructions.
  2. While they cook, prepare the peppers by removing seeds and tops.
  3. Use a small knife to make faces in the peppers.
  4. Place coconut oil in a skillet, and sauté onion and garlic for about 5 minutes over medium-high heat.
  5. Add zucchini and cook for another 4 minutes.
  6. Add tomatoes and corn and cook for 3 more minutes.
  7. Then add the Violife Original Flavour cubes.
  8. Stir in remaining ingredients, including cooked lentils.
  9. Season with salt and pepper to taste.
  10. Fill the peppers with the filling and place on a baking tray.
  11. Place lids back on peppers and bake for 25 minutes at 180°C/350°F/Gas 4


Recipe and Images Courtesy of Violife 

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