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.