I find quiet satisfaction in creating memorable recipes from humble ingredients, especially ones like grains and legumes that hang out faithfully in my pantry, patiently awaiting their time to shine. They cost little—these vegan stuffed peppers are one of the most budget-friendly dinners you can cook—have a long shelf life, and are happy to sit stoically on my shelf until I feel inspired to pull them out and see what we can make together. Stuffed peppers are more than a recipe in our home—they’re a healthy dinner (and leftover lunch) way of life. A tidy package that contains every healthy food group, stuffed peppers are transportable, make-ahead friendly, and offer endless flavor possibilities. To highlight their versatility and willingness to show up in whatever way you need them most, let’s take a trip down stuffed pepper memory lane:
Italian Stuffed Peppers and Mexican Stuffed Peppers are the OGs.Spinach Artichoke Quinoa Stuffed Peppers are a cheesy twist that uses a favorite combo in a fresh way.Stuffed Pepper Casserole is excellent when you are craving the flavors but want none of the work. (To be clear, stuffed peppers are easy, but some nights I feel lazier than others; those are the nights I make this casserole.)These Stuffed Peppers use classic flavors. Same less-work story for these Crockpot Stuffed Peppers, which outsource the heavy lifting to the slow cooker. These Grilled Stuffed Peppers are summer’s best friend.Greek Stuffed Peppers are packed with feta cheese and flavorful spices.
We’ve been striving to eat more plant-based meals, so a few weeks ago I decided to see if I could take stuffed peppers beyond meat and still have a recipe that tasted every bit as satisfying as our other favorites. TOTAL SUCCESS. At 9 grams of protein and 9 grams of fiber per serving, these lentil stuffed peppers have what it takes to make (and keep!) you full. Further, thanks to a few simple-yet-elevated additions like sun-dried tomatoes and Italian herbs, they’ll please your palate too. Even if you don’t follow a vegan diet, these easy stuffed peppers are worth a spin and are an excellent addition to your healthy eating routine. For those who like to plan meals in advance, I have stuffed pepper meal prep tips below for you too.
How to Make Vegan Stuffed Peppers
The filling for these vegan Italian stuffed peppers cooks on the stove at the same time that the pepper halves get a head start in the oven. At the very end, you put the two together for a fast, flavorful, and healthy vegetarian meal. In addition to being vegan, these stuffed peppers are also naturally gluten free, thanks to the quinoa.
The Ingredients
Bell Peppers. Colorful, delicious, and made for stuffing! Bell peppers are the perfect vessel for our filling, and they’re packed with Vitamin-C and antioxidants. You can use any color you like, though for the delicate flavors in the filling, I prefer the mellow sweetness of red or orange bell peppers.Lentils. A plant-powered super star! For the best texture, I recommend green or brown lentils, which hold their shape without becoming mushy. Quinoa. Another ingredient that helps make this dish more filling and hearty. Quinoa is considered a complete protein and is high in fiber.Italian Seasoning. A blend of multiple herbs, it gives you more flavor bang in every spoonful.Tomatoes, 2 Ways. Fire-roasted canned tomatoes comprise part of the quinoa and lentils’ cooking liquid, allowing them to absorb additional flavor. Sun-dried tomatoes have a robust, concentrated flavor that gives the stuffed peppers a tasty boost.Nutritional Yeast. To keep the recipe vegan, I used the “cheesy” and nutty flavors of nutritional yeast to give this dish a little something extra, similar to the way one might use Parmesan. (I did the same in many of these recipes that use nutritional yeast.)Toppings. See some yummy suggestions below.
The Directions
Top Your Stuffed Peppers
We enjoyed the recipe as is (without cashew, non-dairy, or any other kind of cheese or cheese swap) and found them plenty tasty and satisfying. That said, if you’d like to gussy them up further, here are a few ways you can top your vegan stuffed peppers.
“Cheese”. Either cashew cheese or non-dairy “mozzarella” would be excellent vegan options. If you don’t need the peppers to be vegan, you can use regular mozzarella instead.Fresh Herbs. A sprinkle of fresh basil is Italian perfection. Fresh parsley or thyme would be mighty fine too.Greek Yogurt or Coconut Milk Yogurt. For a dollop of creaminess and extra protein.
Meal Prep and Storage Tips
To Make Ahead. Prepare the filling up to 4 days in advance, and store it in an airtight storage container in the refrigerator. When you are ready to cook, add it to the halved peppers, baking as directed.To Store. Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Reheat gently in the microwave or oven at 350 degrees F. If microwaving, cut the peppers into a few pieces before reheating so that they warm evenly.To Freeze. Freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Hearty Vegan Main Dishes
Tempeh TacosCurry Lentil SoupMexican QuinoaVegan Pumpkin SoupTofu Stir Fry
Recommended Tools to Make Vegan Peppers
Classic Dutch Oven. One of my most-used and beloved kitchen tools.Baking Dish. Beautiful and perfect for this recipe!Non-Slip Cutting Board. This one won’t slip away while you’re chopping peppers.
Thanks to this tasty vegan recipe, we’ve got some extra pep in our (stuffed pepper) step, a bit more wiggle room in our budget, and a new everybody-approves healthy dinner to add to our list. I hope this recipe is all of that and so much more for you! If you try these vegan stuffed peppers, please leave a comment to let me know how it turned out for you! It means the world to me and is incredibly helpful to other readers too.
