Easy Vegan Stuffed Peppers with Lentils
A Hearty, Protein-Packed Vegan Comfort Food
If you’re looking for a vibrant, satisfying, and nourishing vegan dinner, these Easy Vegan Stuffed Peppers with Lentils are the perfect choice. This Mediterranean-inspired dish combines tender roasted bell peppers with a savory lentil and tomato filling that’s rich in flavor and packed with plant-based protein.
The result is a colorful, wholesome meal that’s easy enough for weeknights but impressive enough for guests. These stuffed peppers are naturally gluten-free, full of fiber, and a great way to incorporate more vegetables and legumes into your diet.
Why You’ll Love These Stuffed Peppers with Lentils
- Protein-rich and hearty thanks to the combination of lentils and rice
- A comforting, cheesy top layer using your favorite vegan cheese
- Perfect for meal prep and easy to reheat
- Packed with smoky, herby Mediterranean flavor
- Beautiful on the table with a mix of colorful bell peppers
How to Make Stuffed Peppers with Lentils
Slice off the tops and remove the seeds. Dice the tops for the filling, brush the insides with olive oil, and roast until slightly softened.
Sauté the onion and diced pepper tops in olive oil until tender. Add the rice, lentils, tomato sauce, and spices. Stir until the mixture thickens and becomes flavorful.
Fill the pre-roasted peppers with the lentil mixture, top with vegan cheese, and bake until hot and bubbly.
Let the peppers cool slightly, then serve warm with fresh herbs or a drizzle of olive oil.
Tips for Perfect Stuffed Peppers with Lentils
- Use a variety of bell pepper colors for a beautiful presentation.
- For a creamier texture, stir in a spoonful of cashew cream or vegan yogurt to the filling.
- Add chopped spinach, mushrooms, or zucchini for extra vegetables.
- Drizzle olive oil over the cheese before baking to help it melt evenly.
Serving Suggestions for Stuffed Peppers with Lentils
These stuffed peppers pair wonderfully with:
- A crisp green salad or tabbouleh
- Roasted potatoes or sweet potato wedges
- Garlic bread or quinoa on the side
- A drizzle of tahini or vegan yogurt sauce for extra flavor
Frequently Asked Questions
Yes. You can prepare and stuff the peppers up to a day ahead, refrigerate them, and bake when ready to serve.
Absolutely. Once cooled, store in airtight containers and freeze for up to three months. Reheat in the oven for the best texture.
Green or brown lentils work well because they hold their shape and have a hearty texture.
Yes. Use a splash of vegetable broth instead of olive oil for sautéing and skip brushing oil on the peppers.
Try fresh herbs like parsley or basil, vegan sour cream, or nutritional yeast for added flavor.
Final Thoughts on Stuffed Peppers with Lentils
These Easy Vegan Stuffed Peppers with Lentils prove that simple, plant-based ingredients can come together to create a comforting, delicious, and visually stunning dish. The combination of roasted peppers, savory lentils, and melted vegan cheese makes for a satisfying meal everyone will love.
Whether you’re cooking for yourself, your family, or guests, this recipe is a wonderful way to bring flavor and nutrition to the table. It’s the perfect balance of comfort and health in one colorful dish.
If you enjoyed these Stuffed Peppers with Lentils, visit Dr. Vegan for more easy, wholesome, and flavor-packed vegan recipes. From hearty mains to creative sides and desserts, you’ll find endless inspiration to make plant-based cooking exciting, simple, and delicious.
Easy Vegan Stuffed Peppers with Lentils
Equipment
- Baking Dish
- Large skillet or saucepan
- Mixing spoon
- Knife and Cutting Board
- aluminum foil
- Measuring cups and spoons
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 red onion finely chopped
- the tops of the bell peppers finely diced
- 1 cup cooked rice
- 1 cup cooked lentils drained and rinsed
- 2 cups tomato sauce or passata
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- salt & pepper to taste
For assembling:
- 6-8 bell peppers mixed colors
- 1-2 tbsp olive oil for brushing
- 3.5-5 oz vegan cheese grated
Instructions
- Prepare the PeppersSlice off the tops of the bell peppers and remove the seeds.Set the tops aside to dice for the filling.Brush the insides lightly with olive oil.Bake at 190°C (375°F) for 25–30 minutes, until softened and slightly blistered.
- Make the FillingHeat 1 tbsp olive oil in a large pan.Add the chopped onion and the diced bell pepper tops. Sauté for 4–5 minutes until softened.Add the cooked rice and lentils, then pour in the tomato sauce.Stir and let simmer on medium heat for about 10 minutes, until slightly thickened and rich.Note: If the sauce becomes too thick, add a splash of water until you reach your desired consistency.Season with smoked paprika, cumin, oregano, salt, and pepper after adding the lentils and rice, then mix well.
- Stuff the PeppersSpoon the mixture evenly into the pre-baked peppers.Top generously with grated vegan cheese.
- Bake AgainCover the dish with foil and bake at 190°C (375°F) for 30–40 minutes.Remove the foil and bake another 10 minutes, until the cheese is melted and golden.Tip: Some vegan cheeses don’t melt easily — drizzle a little olive oil on top before baking to help them melt and brown beautifully.