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Vegetarian peppers


  • 4 large peppers, caps cut off (keep), cored and seeded
  • 2 tbsp. of safflower oil
  • 1 C. cumin seeds
  • 1 C. ground turmeric
  • ½ tsp. freshly ground pepper
  • 2 tbsp. fresh ginger, peeled and finely chopped
  • 1 finely chopped onion
  • 3 garlic cloves, minced
  • 2 potatoes, peeled and diced
  • 1/3 green cabbage, finely chopped
  • 1 large tomato, diced
  • ½ cup of red lentils
  • 2.tbsp coarsely chopped cashews
  • ¼ cup coarsely chopped fresh cilantro
  • ¾ cup of grated gouda
  • 2 tbsp. golden raisins
  • 2 tbsp. lemon juice
  • salt



1. In a pot, brown the spices, onion and garlic in the oil, 2-3 minutes.

2. Add the rest and cook for 10 to 15 minutes, stirring occasionally.

3. Stuff the peppers and replace the caps.

4. Place the stuffed peppers in a lasagna pan and place in the center of the 350 ° F oven, about 30 minutes.


Good to know

This recipe is packed with antioxidants with lentils, onion, garlic, turmeric, ginger, lemon, tomato and bell pepper. This one is rich in vitamin C and therefore A in antioxidants, including beta-carotene, alpha-carotene and beta-cryptoxanthin in addition to being a good source of Vitamin E.


Alternative for people in a hurry

Extra 11 is a combination of 11 of the best antioxidants known to target and fight free radicals that cling to healthy cells and damage them by accelerating their aging.