Sprouted Lentil Stuffed Peppers

I’m always looking for ways to use Tru Roots Sprouted Lentils – my favorite beans right now. These beans are friendly on your tummy and packed with protein – making it a perfect meatless option to stuff some beautiful red peppers. I happened to do just that last week when I made a lonesome stuffed pepper for my husband for dinner one night. The pepper was delicious, warm and comforting (of course I took a bite!) and really easy to make especially after a long day. You can definitely make more than one, you could even assemble these gorgeous red peppers ahead of time for a dinner party or a large group or make extras for left overs. Enjoy!

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5.0 from 2 reviews
Food Babe’s Stuffed Red Peppers
Prep time
Cook time
Total time
Serves: 1
  • 1 red pepper
  • ¼ cup of sprouted lentils cooked
  • 1 cup of arugula
  • 2 tablespoons chopped onions
  • 1 garlic clove minced
  • A sprinkle of red pepper flakes at your discretion
  • ½ ounce raw goat cheese or parmesan (optional)
  • ¼ cup of tomato sauce + more for topping
  1. Preheat oven to 350 degrees
  2. Cut stem and top of red pepper off and discard seeds inside
  3. Place all other ingredients in bowl and mix
  4. Fill the red pepper with fillings – it’s ok if it spills over into the dish
  5. Top off with extra tomato sauce if desired
  6. Bake for 35 – 45 mins
  7. Remove from dish and serve
Enjoy on a bed of quinoa or more fresh arugula. ***Please buy all organic ingredients if possible***


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What are y’all making this week? Any good recipes to share with me and other readers? I’m looking for inspiration…

Bon Appétit!

Food Babe

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214 Responses to “Chia Seed Fruit Salad”

  1. Dave

    Is this paleo-friendly?

    • Gabrielle (to Dave)

      It is as long as you use unsweetened coconut

  2. Michelle

    I have not made this (yet!), but it reminds me of ambrosia salad – popular at potlucks and family gatherings – which I used to love. I haven’t had it in years, but remembering ambrosia salad makes me want to try this recipe! : )

  3. Thelma

    I just made this with organic pears and organic frozen blueberries. I used unsweetened, first pressing coconut milk (13.5 oz can) and 2.5 oz almond milk to get to 2 cups. I used one lime for zest and the juice. I didn’t have shredded coconut or mint leaves. I put the four glasses in the frig for 30 minutes and voila, I had the most refreshing delicious breakfast salad ever!

  4. Colleen

    Does it have to be nut milk? We have nut allergies in our house.

    • Jennie (to Colleen)

      I think the point is probably not to use dairy milk, but a plant-based milk like almond, rice or hemp… just my guess!

    • Shannon (to Colleen)

      No. I’ve used regular milk, works exactly the same. You can use any milk with chia seeds. The choice is yours!

  5. Geetha

    Just made this with mangoes and strawberries– was feeling a bit lazy so skipped the orange zest/juice and threw in some raw pistachios– it was really yummy– thanks for this great recipe :-)

  6. Louise Castleman

    What do you know about Monk Fruit Extract? It is in Zevia Soda which is sweetened with stevia but also contains the Monk Fruit Extract.

    • Grace Starmer (to Louise Castleman)

      Monk fruit is wonderfully wholesome. It’s a little pricey which is probably why we don’t see more of it in this country.

  7. Nita

    I made this today with the pears and strawberries and it is delicious!!

  8. Madhura

    Loved this recipe! I used cherries and peaches and sprinkled raw pistachios on top. It was delicious! Definitely making this again..

  9. Laura

    Any suggestions for subbing out the shredded coconut?

  10. Alicia

    I substituted lemon zest and juice for the orange and used strawberries, blueberries, and peaches. So good! I love this!

  11. rebecca

    I made this with strawberries and bananas! It was delicious. And the best part is it kept me feeling full for hours!

  12. Priscila

    Can I use flaxseeds instead 0f chia seeds?

    • Bri (to Priscila)

      Flax gets slimy, chia doesn’t. chia soaks up liquid x10, flax x3. You could try, but they taste and act different, use far far far less liquid. I’d try anything once:)

  13. Chris

    I usually mill the chia before we eat it. We find it easier to digest and of course, it doesn’t get stuck between the teeth. Do you know if this reduces the health effect of the seds?

  14. Laura H

    Just made this using my fresh grown blackberries…. it smells delicious!! I cannot wait to try it!! Thank You for the recipe.. and the Nutiva info! I needed more coconut oil and chia.. saved $$ getting the bundle and using the FB code! Thanks again Food Babe!!

  15. agata

    1 tbsp of vanilla is too much! 1/2 tea spoon should be ok. thanks

  16. Elizabeth

    I make food for one. How long will this last in the refrigerator?

  17. Melissa

    What brand of almond milk do you use? Can’t fun any that don’t use added sugar or doesn’t have all the additives.

  18. Jennifer

    Has anyone tried the pistachio nut milk recipe? Im confused on the part that says add milk. I thought this was dairy free?

  19. Ruby Miller

    @ Jennifer, it says nut milk in the recipe, so yes it is dairy free.

  20. Katty

    I did it!!! It was delicious. I added bananas, pears and strawberries it was a bit more sweeten, even my kids love it! Thanks

  21. Priya

    I’ve made a similar chia dessert using fresh mango, almond milk, shredded coconut, saffron, and cardamom. I must try the pistachio milk! Sounds heavenly.

    Where can we buy those cool dessert bowls?

  22. Cheryl

    Love it! Thanks Food Babe. I also want to know where you got those dessert bowls, no seriously I want to know ;)

  23. Lynn

    Is this dessert supposed to get thick, like tapioca, or is the milk supposed to remain in liquid form? The picture looks thicker than the one I made. Maybe I did something wrong?

    • Elizabeth (to Lynn)

      I made this the other day and was wondering the same thing too!

  24. Peter

    By vanilla, do you mean vanilla extract?

  25. Kim

    Mine came out really soupy. The chia seeds didn’t expand as much as I thought they would have and the overall dish didn’t have the custardy type texture I thought it would. Kind of bummed. I did use soy milk and left out the OJ. Any advice on why mine isn’t thick?

  26. Penni

    Just want to know if any type of sweetener is used at all, such in the nut milk? Even with the great fruit, I loved this but felt the “pudding” part needed just a tiny bit of sweetener.

  27. Monica

    I cut this in half and wish I didn’t. It was very good. I used a banana, apple and some organic grapes, and little bit of raisins
    with almond milk. Mine was a bit soupy too but still delicious. Maybe to much orange juice.

    • Lynn (to Monica)

      So for those of us who are getting the soupier version, should we use less liquid or add more chia?

  28. Andrea

    This has been my staple breakfast now for the last month. I have prepared a variation of this no less than 4 times a week since I found it!
    Since it’s fall, I have prepared mine with an apple, lemon juice, coconut milk, mulberries and goji berries and extra cinnamon, sans the zest, coconut flakes and mint. I make mine with added milk for an almost cereal-type breakfast!
    It is my favorite meal of the day!

  29. Peter

    Since I tried this pudding, I want to make it everyday. It is so good. Does anybody know whether or not the soaked chia seeds have to be chewed to get the nutritional benefits?

  30. Angela

    This is delicious! Made it for the first time this week!

  31. Monica Swift

    I want to prep these once and eat them all week, how long will they last in the refridgerator?

  32. Amber A.

    Nut milk meaning almond milk I buy- we buy the vanilla almond milk. I’m not going to make any- I’m not there yet. Seen the recipes.

  33. Susan

    I just made this fruit salad but it came out soupy. Any tips to make it thicker?

  34. Moona

    I made this today, my first ever time using chia seeds. I followed the recipe but it was very soupy. I made some extra for breakfast. We all though it was yummy but the consistency wasn’t anything like in your picture. Maybe the chia will expand more overnight. looking forward having this for breakfast! I used almond coconut milk and for fruit we had strawberries, pears and bananas. For currants we used dried blueberries.

  35. Lydia

    SO yummy! I will definitely make this again, experiment with different fruits and maybe add more chia seeds. I also got soupy consistency, but it was delish!

  36. Edna

    The ingredient vanilla, is this vanilla extract?

  37. Tams

    For a breakfast treat, (for 1) – make with Large oats 1/3C, “milk” 1/3 C and yogurt 1/4C (or skip ) 1.5tsp chia seeds and mix in fruit , store in fridge overnight for a cold grab and go oatmeal treat!

  38. Kelly Degenhardt

    When you “chill” overnight, I am assuming it is covered? And if I make a 4 bowl batch how long can you keep in fridge and still taste fresh? Just the following day? Thanks

  39. fan

    would like to know how to subsitute chia seeds as it,s very rare in my country thanks

  40. Moses Chukwu

    Woww… Wish i could prepare this….But, some of the ingredients are not available in my country

  41. Nirmala

    I tried a variation of this recipe with milk, fruits, chia seeds and raisins and it was awesome.

  42. Felicia

    I made this in one bowl instead of dividing it up and just used what I had on hand because I was really excited to try a “chia pudding”. I used blueberries, apples & golden raisins. I also felt like the milk to chia ratio was off a bit, unless you are making it overnight I would say a generous 1/3 cup of chia might turn out a thicker version. I also felt like it wasn’t sweet enough so I added ripe banana sliced up, I would definitely add it every time to add the much needed sweetness without resorting to a sweetener. Chopped walnuts were another addition, it made it more like a watergate or ambrosia and gave it some crunch. Overall I really did like the recipe and loved that I could play around with what I have available. Thanks! (I also plan on making my own almond milk since reading the store bought label.)

  43. Jackie

    I have been making Foodbabe recipes like crazy since I joined the “Army” a couple of weeks ago. I must be honest, I was disappointed with this Chia bfast salad. I did halve it and subbed blackberries for pears (since I didn’t have them). Do those modifications make the difference???

    Thank you.

    p.s. I can’t stop making the almond butter brownies!

  44. Diane

    MyFitnessPal app says this is 1083 calories! Is this true??


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