Delicious Vegan Stuffed Bell Peppers Recipe

I never thought I’d give up my mom’s classic stuffed peppers recipe until my friend Sarah went vegan last year. The way she made them – without meat or cheese – seemed wrong at first. Growing up, those ingredients were the whole point of stuffed peppers in our house.

But here’s the thing about vegan stuffed peppers – they’re actually easier to make, and the flavors are really surprising. Instead of heavy ground beef and melted cheese, you get to play around with ingredients like quinoa, mushrooms, and different beans. My kids even ask for seconds, which I never expected from a meatless meal.

What Kind of Bell Peppers Should I Use?

Red bell peppers are the star of this recipe, and for good reason – they’re naturally sweeter and more mellow than their green counterparts, which makes them perfect for stuffing. While the recipe calls for red bells, you can actually use any color you like – orange and yellow peppers work great too, each bringing their own subtle flavor differences to the dish. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots. Make sure they can stand up on their own too, since this will make them easier to fill and bake.

Options for Substitutions

This recipe is super adaptable and there are plenty of ways to make it work with what you have:

• Bell peppers: While red bell peppers are sweetest, you can use any color bell pepper you have on hand – green, yellow, or orange work just fine. Just note that green peppers will give a slightly more bitter taste.
• Lentils: Brown or green lentils work best here, but you could swap them for black lentils or even cooked chickpeas. If using canned chickpeas, reduce the broth by 1/2 cup since they don’t need cooking.
• Quinoa: You can replace quinoa with brown rice, bulgur, or millet. Just adjust cooking time and liquid amounts according to your grain of choice.
• Nutritional yeast: If you’re not strictly vegan, Parmesan cheese works great. For vegans, you can skip it altogether or add a tablespoon of miso paste for that savory flavor.
• Sun-dried tomatoes: These can be replaced with roasted red peppers or simply extra fire-roasted tomatoes. If using extra tomatoes, drain them well to avoid excess moisture.
• Italian herb mix: No Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use herbs de Provence or just dried oregano in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed peppers is getting the cooking time right – undercooked peppers will be too firm while overcooked ones can become mushy and fall apart, so aim for peppers that are tender-crisp and can still hold their shape. When preparing the lentils and quinoa filling, avoid adding too much liquid as this can make your stuffing wet and heavy – start with the recommended amount of broth and only add more if needed. A common error is not pre-cooking the peppers before stuffing them, which can lead to an uneven texture – try blanching them for 3-4 minutes in boiling water or pre-roasting them for 10-15 minutes before adding the filling. For the best flavor development, don’t rush the onion and garlic sautéing process – letting them cook slowly until golden brown creates a more flavorful base for your filling.

What to Serve With Stuffed Bell Peppers?

These hearty vegan stuffed peppers are practically a meal on their own, but they pair really well with a few simple sides. A light arugula salad with lemon dressing makes a perfect fresh counterpoint to the rich, warm peppers. If you’re extra hungry, try serving them alongside some crusty whole grain bread or garlic bread to soak up any extra sauce from the peppers. For a complete Mediterranean-style meal, you could add some roasted vegetables like zucchini or eggplant on the side, or keep it simple with steamed broccoli tossed with a little olive oil and garlic.

Storage Instructions

Keep Fresh: These stuffed peppers are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they sit, making them even yummier for lunch the next day.

Freeze: Want to make a big batch? These peppers freeze really well. Let them cool completely, then wrap them individually in foil and place in a freezer bag. They’ll stay good for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: When you’re ready to eat your frozen peppers, thaw them overnight in the fridge. Then pop them in the oven at 350°F for about 20-25 minutes until they’re heated through. If you’re in a hurry, you can microwave them, covered, for 2-3 minutes, though the texture might be a bit softer.

Make Ahead: You can prep these peppers up to 24 hours in advance. Just assemble them, cover with foil, and keep them in the fridge until you’re ready to bake. You might need to add an extra 5-10 minutes to the baking time if they’re coming straight from the fridge.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 120-130 g

Ingredients

• 2 tablespoons extra virgin olive oil (split)
• 1 small yellow onion (diced)
• 1/2 cup dry lentils
• 1/2 cup raw quinoa
• 2 teaspoons italian herb mix
• 1/2 teaspoon kosher salt (extra for seasoning the peppers)
• 1/4 teaspoon red pepper flakes (or up to 1/2 teaspoon for added heat)
• 2 cloves garlic (minced, about 2 teaspoons)
• 1 cup low-sodium vegetable broth (more if needed)
• 1 can (15 ounces) fire-roasted diced tomatoes with juices
• 1/2 cup sun-dried tomatoes (reconstituted if dry, or oil-packed, drained and dried*)
• 3 tablespoons nutritional yeast (or parmesan if not making vegan)
• 4 large red bell peppers
• Optional: 1/4 to 1/2 cup plant-based mozzarella or cashew cream
• 2 tablespoons chopped fresh basil, parsley, or a blend

Step 1: Sauté the Aromatics

Heat 1 tablespoon of oil in a Dutch oven or a large, sturdy-bottomed pot over medium heat.

Add the onion and cook, stirring occasionally, for about 5 minutes, or until it begins to soften.

Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic.

Allow these ingredients to cook just until the garlic becomes fragrant, about 30 seconds.

Step 2: Cook the Lentil and Quinoa Mix

Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes to the pot.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for 25 to 28 minutes, or until the lentils are tender.

Stir the mixture once halfway through and again towards the end of the cooking time.

If it starts to look too dry, add a splash of extra broth or water.

Once the lentils are done, stir in the nutritional yeast for a hint of cheesy flavor.

Step 3: Prepare the Bell Peppers

While the lentils and quinoa are cooking, preheat your oven to 400 degrees F.

Lightly coat a 9×13-inch baking dish with nonstick spray.

Slice the bell peppers in half from top to bottom.

Remove the seeds and membranes, and arrange the halves cut side up in the prepared baking dish.

Drizzle the insides with the remaining 1 tablespoon of oil and sprinkle them lightly with salt.

Carefully pour a thin layer of water into the bottom of the dish, then place it in the oven to bake, uncovered, for 20 minutes.

This step softens the peppers slightly so they will be perfectly cooked when filled.

Step 4: Fill and Bake the Peppers

Once the filling finishes cooking and the peppers are done with their initial bake, carefully mound the cooked lentil and quinoa mixture inside the pepper halves.

If using, sprinkle non-dairy “mozzarella” on top of the filling.

Return the baking dish to the oven and bake for an additional 5 to 10 minutes, or until the peppers are completely tender and the filling is piping hot.

Step 5: Garnish and Serve

Once baked, remove the stuffed peppers from the oven and sprinkle them with fresh basil for added flavor.

Serve the peppers warm and enjoy!