Welcome to a culinary journey that transforms simple bell peppers into a vibrant, satisfying, and protein-rich meal. This easy recipe for Vegan Stuffed Peppers is packed with savory Italian flavors, combining wholesome quinoa and hearty lentils for a delicious and nutritious plant-based experience. Whether you’re planning a wholesome lunch, a comforting dinner, or prepping healthy meals for the week, these stuffed peppers are a perfect choice. This updated recipe, originally published on October 25, 2016, ensures an even more streamlined and flavorful cooking process.
Why You’ll Fall in Love with This Vegan Stuffed Pepper Recipe
These Vegan Stuffed Peppers aren’t just a meal; they’re a celebration of healthy, comforting food. This satisfying, protein-packed dish is poised to become your new favorite meatless masterpiece. Roasting bell peppers to tender perfection and then filling them with an Italian-spiced mixture of quinoa and lentils creates a plant-based meal that truly delights the senses and satisfies even the most discerning palates.
Effortless Healthy Meal Prep:
This recipe shines as a cornerstone for healthy meal prep. It’s incredibly hearty, densely packed with nutrients, and unbelievably tasty. The fact that it can be prepared in advance makes it a lifesaver for busy weekdays, ensuring you always have a wholesome, ready-to-eat meal on hand. You can even freeze portions for longer storage, making your future self incredibly grateful.
Complete Plant-Based Protein:
Forget about lacking protein on a vegan diet! This recipe expertly combines quinoa and lentils, two powerhouse plant ingredients, to deliver a complete protein profile. Quinoa is renowned for containing all nine essential amino acids, while lentils contribute a significant amount of protein and fiber, ensuring you feel full and energized.
Surprisingly Simple to Make:
While the total cooking time is approximately an hour, the majority of that is hands-off baking. This means you can enjoy more free time while your oven does most of the work, filling your home with an irresistible aroma. The simple steps involve basic kitchen techniques, making it accessible for cooks of all levels.
Irresistibly Delicious & Aromatic:
Beyond its nutritional benefits, this dish is truly delicious. The blend of Italian spices, aromatic garlic, and onion creates a deeply savory and comforting flavor profile. As it bakes, your kitchen will be infused with a divine fragrance that promises a delightful meal.
Perfect for Entertaining Guests:
Planning a dinner party? These stuffed peppers are an elegant and practical choice. They require minimal last-minute prep, allowing you to enjoy your guests. Each pepper serves as its own beautifully presented, individual portion, making serving a breeze and impressing everyone at the table.
A Crowd-Pleasing Meatless Monday Option:
You don’t need to be vegan to appreciate this flavorful meal. It’s a fantastic option for “Meatless Monday” or any day you’re looking to incorporate more plant-based foods into your diet. Its hearty texture and rich taste appeal to everyone, making it a versatile addition to any menu.
Budget-Friendly Ingredients:
Made with readily available and affordable pantry staples like bell peppers, quinoa, and lentils, this recipe is kind to your wallet. It’s an economical way to enjoy a gourmet-tasting meal without breaking the bank.
Essential Ingredients for Flavor & Nutrition
Crafting these irresistible vegan stuffed peppers relies on a blend of fresh produce and wholesome pantry items, each contributing to a rich flavor profile and impressive nutritional benefits.
- Bell Peppers: Not only do they provide a beautiful edible “bowl,” but bell peppers are also nutritional powerhouses. They contain more Vitamin C than a cup of orange juice, along with beneficial beta-carotene, fiber, potassium, and iron. Any color works beautifully, offering slightly different sweetness levels.
- Diced Tomatoes: These juicy tomatoes are loaded with powerful antioxidants like lycopene, which is beneficial for heart health. They form the flavorful base of our stuffing, adding moisture and a tangy sweetness.
- Quinoa: A gluten-free grain that stands out for its high protein content (making it one of the few plant foods with all 9 essential amino acids!), fiber, magnesium, and iron. Quinoa adds a delightful texture and substantial goodness to the filling.
- Lentils: Low in calories yet incredibly rich in iron and folate, lentils are an excellent source of plant-based protein. They provide a satisfying, meaty texture to the stuffing, enhancing its heartiness. We recommend black or green lentils, as red lentils can become too soft.
- Ground Flaxseeds: A true superfood, ground flax is packed with fiber, omega-3 fatty acids, B vitamins, and antioxidants. In this recipe, it acts as a binding agent, helping to hold the stuffing together while boosting its nutritional value.
- Nutritional Yeast: This magical ingredient imparts a distinct, dairy-free cheesy flavor, making the filling even more delicious. It’s also an excellent source of dietary fiber and essential B vitamins, particularly B12 if fortified.
- Onions & Garlic: The foundation of flavor in countless savory dishes, onions and garlic are major boosters here. Beyond their aromatic qualities, they possess antibacterial and anti-inflammatory properties and are known to support the immune system.
- Italian Seasoning: Aromatic dried herbs like oregano, thyme, and basil come together in this seasoning blend to infuse the stuffing with classic, comforting Italian flavors. Feel free to adjust the amount to your taste preference.
- Vegetable Broth: Used to cook the quinoa and lentils, vegetable broth adds depth of flavor to the entire filling, ensuring every bite is rich and savory.
- Olive Oil: A healthy fat that helps sauté the aromatics and adds richness. For an oil-free version, simply use vegetable broth for sautéing.
- Fresh Parsley or Basil: A final flourish of fresh herbs brightens the dish and adds a beautiful, aromatic garnish.
Step-by-Step Guide to Perfect Vegan Stuffed Peppers
Creating these delicious vegan stuffed peppers is a straightforward process, broken down into three main phases: preparing the peppers, crafting the flavorful filling, and finally, assembling and baking.
Preparing Your Bell Peppers for Stuffing
Bell peppers are surprisingly easy to prepare for stuffing. For the best presentation, try to select peppers that have a relatively flat bottom, which helps them stand upright in your baking dish. However, if you’re using garden-fresh peppers, their shapes can be quite varied – and that’s perfectly fine! Simply choose a casserole dish, Dutch oven, or cast-iron pan that allows your peppers to fit snugly side-by-side. They will support each other during baking.
Crafting the Hearty Quinoa & Lentil Filling
While your peppers are par-baking, you’ll have ample time to prepare this simple yet incredibly flavorful and healthy stuffing. This filling is so delicious, you might even find yourself making extra to serve as a side dish on its own! Traditional Italian stuffing often features breadcrumbs and cheese, but we’re creating a plant-based version that prioritizes nutrition without compromising on taste. Ground flaxseeds and nutritional yeast work wonders together, imparting a classic, comforting flavor while significantly boosting the nutritional value.
Assembling and Baking Your Vegan Stuffed Peppers
The Appeal of Vegan Stuffed Peppers with Quinoa and Lentils
While I didn’t grow up with stuffed peppers as a family staple (stuffed cabbage, yes!), they became a favorite through my husband’s family. He often requests them, recalling his mother’s traditional recipe with green peppers, meat, and rice. As someone who isn’t particularly fond of green peppers or meat, I’m always open to a delicious compromise. So, for him, I included a few green peppers among the vibrant rainbow of red, orange, and yellow varieties I was preparing.
The result? He was incredibly appreciative that I remembered his preference for green peppers and was more than willing to overlook the meatless aspect of this dish. He gave these vegan stuffed peppers a resounding two thumbs up! This experience reinforced my belief that truly flavorful, plant-based food can win over anyone, regardless of their usual dietary preferences. These Italian-spiced quinoa and lentil stuffed peppers are a testament to how satisfying and delicious healthy eating can be.
Serving Suggestions & Variations
These vegan stuffed peppers are a complete meal on their own, but they also pair wonderfully with a simple green salad dressed with a light vinaigrette, or a side of crusty bread to soak up any flavorful juices.
- Spice it Up: Add a pinch more red pepper flakes for an extra kick, or a dash of smoked paprika for a smoky depth.
- Add More Veggies: Feel free to chop up other vegetables like mushrooms, zucchini, or spinach and sauté them with the onions for an even more nutrient-dense filling.
- Herb Power: Experiment with different fresh herbs. Fresh oregano or marjoram can add a wonderful aromatic twist.
- Cheesy Topping: While the nutritional yeast provides a cheesy flavor, you can sprinkle a little vegan shredded mozzarella or parmesan on top during the last 10 minutes of baking for an extra indulgent touch.
- Different Grains: If quinoa isn’t available, you can substitute it with brown rice or farro, adjusting cooking times as needed.
Meal Prep & Storage Made Easy
One of the greatest advantages of this recipe is its versatility for meal preparation.
- Advance Preparation: The quinoa and lentil filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to bake, simply stuff the par-baked peppers and proceed with the final baking step.
- Refrigeration: Cooked and stuffed peppers can be stored in the refrigerator for up to 5 days. Reheat them gently in a 350°F (175°C) oven for about 20 minutes, or until heated through.
- Freezing: For longer storage, cooked and stuffed peppers freeze beautifully for up to 3 months. Allow them to cool completely, then wrap them individually or store in a freezer-safe container. To reheat from frozen, transfer to the refrigerator overnight to thaw, then reheat as described above, or reheat directly from frozen at a slightly lower temperature (325°F/160°C) for a longer period (30-45 minutes).
Frequently Asked Questions (FAQ)
- Can I make this recipe gluten-free?
- Yes, this recipe is naturally gluten-free as quinoa is a gluten-free grain, and lentils are also gluten-free. Always check your vegetable broth and Italian seasoning to ensure they are certified gluten-free if you have a severe allergy.
- What kind of lentils should I use?
- Black or green lentils are ideal for this recipe as they hold their shape well during cooking. Petite French lentils (also known as Le Puy lentils) are a particularly good choice. Avoid red lentils, as they tend to break down and become mushy, which isn’t ideal for a stuffed pepper filling.
- Can I use different vegetables for stuffing?
- Absolutely! While bell peppers are classic, you can adapt this filling for other vegetables like zucchini boats, large portobello mushroom caps, or even hollowed-out tomatoes. Adjust baking times as needed for different vegetables.
- Is this recipe suitable for picky eaters?
- Many find this recipe to be a hit even with those who are skeptical of plant-based meals. The rich, savory Italian flavors and comforting texture often win people over. The bell peppers themselves provide a familiar presentation that can make the meal more approachable.
- Can I make this oil-free?
- Yes, for an oil-free version, use vegetable broth instead of olive oil to brush the peppers before roasting, and use vegetable broth to sauté the onions and garlic. Add a tablespoon of broth at a time as needed to prevent sticking.
Beyond the Bell: More Plant-Based Delights
If you enjoyed these hearty vegan stuffed peppers, you’ll love exploring more of our delicious and healthy meatless options. Perfect for Meatless Mondays or any day of the week, these recipes prove that plant-based eating can be incredibly satisfying and flavorful.
- Vegan Meatloaf Recipe
- Vegan Zucchini Rollatini (gluten-free)
- Vegan Shepherd’s Pie with Sweet Potato Mash
- Meaty Vegan Stuffed Zucchini Boats
Your feedback means the world! If you tried this recipe, please consider leaving a five-star rating and a comment below. We love seeing your creations, so don’t forget to share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein.
📖 Recipe: Vegan Stuffed Peppers with Quinoa & Lentils
Vegan Stuffed Peppers with Lentils
Author: Debra Klein
An easy and delicious recipe for vegan stuffed peppers, bursting with Italian flavors, protein-rich quinoa, and hearty lentils. Perfect for a satisfying lunch, dinner, or healthy meal prep.
Average Rating: 4.99 from 61 votes
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- Prep Time:
- 10 mins
- Cook Time:
- 50 mins
- Total Time:
- 1 hr
- Course:
- Main Course
- Cuisine:
- Italian
- Servings:
- 6 servings
- Calories:
- 279 kcal
Ingredients:
- 6 bell peppers
- 2 Tablespoons olive oil* (divided)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ½ teaspoon crushed red pepper
- 1 cup dry quinoa (rinsed well)
- ½ cup lentils (rinsed well)
- 1 large can (28 oz) diced tomatoes
- 2 cups veggie broth
- ¼ cup ground flax seeds
- 2 Tablespoons nutritional yeast
- 2 Tablespoons fresh parsley or basil (chopped)
Instructions:
- Preheat oven to 400°F (200°C).
- Prepare bell peppers by slicing ¼” off the top and removing the core and seeds. Save any beautiful tops to roast, and chop the rest to sauté with the onions.
- Choose a cast iron Dutch oven or a ceramic/glass baking dish that will fit the peppers snugly, so they hold each other up and none tip over. Place the saved pepper tops askew on top of the peppers to allow air circulation. Brush the peppers with 1 Tablespoon of olive oil (or use vegetable broth for an oil-free option) and sprinkle with salt and pepper.
- Roast for 20 minutes to soften the peppers while you prepare the filling.
- Meanwhile, MAKE STUFFING: Heat the remaining Tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onions and any chopped bell peppers until translucent, about 5 minutes. Add the spices (oregano, thyme, basil, sea salt, crushed red pepper) and minced garlic, stirring continuously for 30 seconds, being careful not to burn the garlic.
- Mix in the rinsed quinoa and lentils until they are coated with the spices. Then, add the diced tomatoes and 2 cups of veggie stock. Bring the mixture to a low simmer and let it cook for 15 minutes, or until most of the liquid is absorbed.
- Turn off the heat and stir in the nutritional yeast, ground flaxseeds, and fresh herbs (parsley or basil).
- You can refrigerate the mixture at this point if you’re not ready to stuff the peppers. The mixture can also be frozen for up to 3 months if you have extra or wish to prep this dish in advance.
- Remove the peppers from the oven (keep the oven on). When the peppers are cool enough to handle, spoon the quinoa-lentil mixture evenly into each par-baked pepper. If desired, sprinkle with additional nutritional yeast and fresh basil.
- Cover the Dutch oven with its lid (or use unbleached parchment paper and then aluminum foil if using a standard baking pan) and bake for another 30 minutes, or until the peppers are soft and the filling is piping hot throughout.
Notes:
- NO OIL OPTION: Use vegetable broth to brush onto the peppers before roasting, and also to sauté the onions and garlic. Add one tablespoon at a time as needed to prevent the pan from becoming dry.
- BELL PEPPERS: Any color bell pepper will work well. For easier baking, choose peppers of similar sizes with flat bottoms, if possible.
- LENTILS: Black or green lentils are excellent choices. Red lentils are generally too soft and tend to fall apart, which isn’t ideal for a textured stuffing. We recommend petite French lentils or small black Beluga lentils because they hold their shape beautifully.
- MEAL PREP: The filling can be prepared up to 3 days in advance and stored in the fridge until you’re ready to bake and stuff. Alternatively, you can prepare the entire dish and store it in the fridge for up to 5 days, or freeze it for up to 3 months. To reheat, bring to room temperature and then warm in a 350°F (175°C) preheated oven for 20 minutes, or until heated through.
Nutrition:
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.
- Serving:
- 1g
- Calories:
- 279 kcal
- Carbohydrates:
- 31g
- Protein:
- 11g
- Fat:
- 9g
- Saturated Fat:
- 1g
- Polyunsaturated Fat:
- 7g
- Cholesterol:
- 1mg
- Sodium:
- 262mg
- Fiber:
- 9g
- Sugar:
- 7g
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