We’ve had stuffed peppers before but this is a new recipe that we really enjoyed. It’s also easy to make.

Lentil Stuffed Romano Peppers with Vegan Cheese Sauce

Serving Size: 2


  • 2 pointed romano peppers
  • 1/2 cup lentils
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon vegetable bouillon powder
  • 5 baby plum tomatoes, halved
  • small bunch chives, chopped
  • 1 teaspoon red pepper paste or tomato paste
  • 2-3 tablespoons vegan cheese sauce (recipe below)
  • optional basil as garnish

for the Vegan Cheese Sauce, which makes about 1 to 1.5 cups:

  • 3/4 cup non dairy milk
  • 1 tablespoon cornstarch
  • 1/2 cup cashew butter
  • 1 teaspoon salt
  • 1 tablespoon light miso
  • 1/4 cup nutritional yeast.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 1/8 cup coconut oil, melted
  • pinch cayenne or splash Tabasco
  • 1/2 lemon, juiced


  1. Cook the lentils al dente in a small saucepan with the water, vegetable bouillon powder and bay leaves. You want the lentils to be somewhat soft, but not mushy.
  2. While the lentils are cooking make the cheese sauce.
  3. When the lentils are cooked, remove from the heat and drain off any excess liquid.
  4. Add the teaspoon of pepper pate (or optionally tomato paste), and mix with the cooked lentils.
  5. Add 1/2 the chopped chives and mix.
  6. Slice the peppers in halves but keep the stem on.
  7. Remove the seeds and inner veins.
  8. Lay the peppers on a cookie sheet that has parchment baking paper.
  9. Fill the peppers with the lentil mixture.
  10. Add the tomato pieces and a couple of dollops of the cheese sauce.
  11. Place in a preheated oven 392 F / 200 C.
  12. Bake about 20 minutes or until the pepper has become soft.
  13. Serve the peppers optionally garnished with fresh basil or more chopped chives and some of the cheese sauce on the side.

To make the cheese sauce:

  1. Place the non dairy milk in a small saucepan.
  2. Add the cashew butter and mix well. I used a whisk, a fork or spoon are fine as well.
  3. When you have a smooth even mixture, add the cornstarch and again, mix well.
  4. Then add the rest of the ingredients and stir to mix.
  5. Bring up the heat and bring to a soft boil, stirring constantly to keep from scalding.
  6. When the cheese has become a thick mass, remove from the heat and allow to cool.


There are any nice vegan cheese sauces available now. I wanted a white one this time and found a very good one at idealforeating.com, which I adapted for this recipe.