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Vegan Stuffed Bell Peppers

This dish features vibrant bell peppers filled with a savory, protein-packed mixture of cooked grains, lentils, and fresh herbs. The peppers are roasted until tender and slightly charred, with the filling bubbling and golden on top, creating a hearty, colorful, and texturally satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange for vibrant color
  • 1 cup cooked quinoa or substitute with millet or cauliflower rice
  • 1 cup cooked lentils preferably green or brown lentils
  • ½ cup diced tomatoes canned or fresh, drained if canned
  • 2 tablespoons nutritional yeast for cheesy umami flavor
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 teaspoon cumin ground
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper adjust seasoning as needed
  • ¼ cup chopped fresh herbs cilantro, parsley, or basil

Equipment

  • Oven
  • Baking sheet
  • Sharp knife
  • Mixing bowl
  • Skillet
  • Spoon or spatula

Method
 

  1. Preheat your oven to 200°C (392°F). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of each pepper with olive oil, then place them on a baking sheet. Roast for about 20 minutes until they are slightly charred and tender, then set aside to cool slightly.
  2. While the peppers roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, stir in the cooked lentils, diced tomatoes, smoked paprika, cumin, salt, and pepper. Cook for 3–5 minutes until heated through and the mixture is fragrant.
  3. Transfer the cooked lentil mixture to a mixing bowl. Add the cooked quinoa, nutritional yeast, and chopped herbs. Mix well to combine, adjusting seasoning if needed. The filling should be flavorful and slightly sticky.
  4. Gently stuff each roasted pepper with the filling, pressing lightly to pack it in. Place the stuffed peppers back onto the baking sheet. If some filling spills over, just scoop it back into the peppers.
  5. Bake the stuffed peppers for another 15–20 minutes at 200°C (392°F). The peppers should be tender and slightly caramelized around the edges, with the filling bubbling and forming a golden crust on top.
  6. Remove from the oven and let the peppers rest for 5 minutes. Garnish with additional chopped herbs if desired, and drizzle with a little olive oil or squeeze of lemon for brightness. Serve warm and enjoy the comforting, colorful dish.

Notes

Feel free to customize the filling with chopped spinach, mushrooms, or vegan cheese. For extra smoky flavor, sprinkle a little smoked paprika on top before baking.