Summer Garden Recipe: Lentil Stuffed Roasted Peppers

During spring, several student groups and volunteers helped plant garden beds at the Cuyahoga Valley Environmental Education Center’s (CVEEC) Learning Garden and Hoop House. This was part of a larger project aimed at revitalizing these spaces (learn more about the project in our Spring/Summer 2023 Conservancy magazine).

A photo of a group of students and a man planting leafy vegetables in an outdoor garden bed.
Seventh graders from National Inventors Hall of Fame STEM School plant vegetables in the Learning Garden with Steve Baker from Spice Field Kitchen.

This summer, the harvest is amazing! Culinary Program Manager Wes Patterson and Sous Cheff Tom Harff recently shared a seasonal recipe for fried green tomatoes, using tomatoes straight from the garden. The duo is back with another delicious dish: Lentil Stuffed Roasted Peppers, made with peppers grown in the Hoop House (below).

Two side-by-side photos. The first photo is of purple bell peppers on a vine. The second is of plated lentil stuffed roasted peppers. The peppers are stuffed, topped with shredded cheese, and sitting on a red sauce spread on a bright yellow plate.
Peppers grown in the Hoop House & plated lentil stuffed roasted peppers. Photos by: Zaina Salem

If you’re interested in trying this recipe, download it below! To source local, seasonal ingredients, visit a local farmstand or farmers’ market. The Cuyahoga Valley Farmers’ Market, located in Cuyahoga Valley National Park’s Howe Meadow, is a great choice. It’s open on Saturdays from 9:00 am-12:00 pm. Enjoy!

A recipe card for lentil stiffed roasted peppers.