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Stuffed Bell Peppers

a plant-based version of stuffed bell peppers

Serves 4

Bruno de Lamo Peitz


Stuffed Bell Peppers


1/2 zucchini

1 carrots

1 onion

1/2 leek

50g lentils

80g rice, couscous or bulgur

1/4 of a garlic

4 bell peppers

2 limes or one lemon

Spices: cumin, paprika, salt and bell pepper

A handful of fresh herbs: mint, parsley or cilantro


  1. After washing, cut the zucchini, carrot, onion and leek into fine pieces.
  2. The lentils and rice (or couscous/bulgur) are cooked separately.
  3. Meanwhile, the vegetables are sautéed in a large pan with decent olive oil for about 10min. While cooking, 3 tbsp of cumin and 3 tbsp of paprika powder is added.
  4. The lentils and rice are mixed with the vegetables in the pan. Add finely chopped herbs and the juice of two limes or a lemon. To finish, you can adjust pepper and salt to taste.
  5. The mixture is then stuffed into half seeded peppers. They are put in the preheated oven 200 degrees for 15min