Vegan Stuffed Peppers with Lentils Recipe
Stuffed peppers with lentils make vegan dinners look and taste like a gourmet affair—without the drama or hours in the kitchen.
These colorful veggies pack a protein-rich punch, hiding a hearty filling that fools even the pickiest eaters.
Forget boring side salads; this recipe combines wholesome ingredients and vibrant spices to deliver flavor explosions in every bite.
Plus, it’s so easy, you’ll wonder why you haven’t stuffed peppers with lentils sooner.
Ready to impress yourself and maybe your friends? Let’s dive into this nutritious, delicious, and surprisingly simple vegan meal!
Vegan Stuffed Peppers with Lentils Recipe
Hearty vegan stuffed peppers filled with a spiced lentil and veggie mixture, perfect for a wholesome dinner.
Ingredients
- Bell peppers – 4 large
- Brown lentils cooked – 1 cup
- Onion diced – 1 medium
- Garlic cloves minced – 3
- Canned diced tomatoes – 1 cup
- Olive oil – 2 tablespoons
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Fresh parsley chopped – 2 tablespoons
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
- Preheat oven to 375°F (190°C).
- Slice tops off peppers and remove seeds.
- Sauté onions and garlic in olive oil until translucent.
- Add cooked lentils, diced tomatoes, cumin, paprika, salt, and pepper; simmer 10 minutes.
- Stir in parsley, then stuff mixture into peppers.
- Place peppers upright in baking dish, cover with foil.
- Bake 30 minutes until peppers soften but still hold shape.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 120%
- Folate: 15%
- Vitamin A: 20%
- Magnesium: 12%
Additional Notes/Tips
- Add a dash of chili flakes for heat if you dare.
- Top with vegan cheese before baking for extra indulgence.
- Leftovers reheat beautifully and taste even better the next day.
