these 5 ingredient vegan stuffed peppers are made with delicious ingredients, and are packed with fiber! perfect for weeknight dinners.
the inspiration
I LOVE stuffed peppers. They are delicious, fun to make, and of course even more fun to eat. When I was younger I was always so excited when my mom made them. They are delicious,
There are so many ways to make stuffed peppers but this recipe is meant to be extremely easy. It is flavorful but packed with fiber and nutrient dense ingredients.
We make it easy by using store bought ingredients and canned peas. This helps the recipe come together much quicker.
the ingredients
- Bell Pepper: of course for vegan stuffed peppers we will need bell peppers! I like to use a variety of colors like red, orange, and yellow as they are the sweetest. You can of course green if you like.
- Cooked Lentils: we will need some cooked lentils for this recipe. You can cook them ahead of time to make weeknight dinners come together even faster! You can also just cook them right before making it. You can also use canned lentils.
- Canned Peas: I like using canned peas for this recipe to keep it easy. If you want to use fresh or frozen peas you will want to cook them ahead of time.
- Tomato Sauce/Marinara Sauce: keep it simple with your favorite store bought sauce. I like Rao’s. You can also homemade sauce if you like.
- Vegan Cheese: this is optional but I do really enjoy it on there. You can use any vegan cheese you like but I do enjoy the Daiya oat cream Mexican style shreds.
- Salt & Black Pepper: you can also add in some salt and black pepper to taste. I don’t really count these as ingredients as they are staples and needed in basically every savory recipe.
how to make the vegan stuffed peppers
- You can either boil the lentils ahead of time up to 2 days in advance or boil when you want to make the peppers. Then, use the back of a fork to mash the lentils into a paste. It doesn’t need to be completely smooth, just somewhat mashed. Add in salt and black pepper starting with about ½ teaspoon, taste and add in more to your preference.
- Then, add in the peas and sauce. Mix together. Taste again and add in more salt and black pepper if needed.
- Cut the bell peppers in half. Then, clean out the insides and remove the stem.
- Divide the filling amongst the pepper halves. Don’t be afraid to really fill them up! I like to fill them already on the baking dish, so you don’t have to transfer them.
- Add the vegan cheese on top. Cover with a piece of foil. Bake at 400°F (204°C) for 40 minutes. Remove the foil and bake for another 5 minutes.
- Then, you will have beautiful melty vegan stuffed peppers.
serving the vegan stuffed peppers
These vegan stuffed peppers are truly so delicious. They have so much flavor. The peppers become soft and sweet in the oven. The lentil filling mixture just melts right into them. So, really you don’t need to do very much here.
I do like to serve this with some vegan Greek-style yogurt. For example from Forager’s or Cocojune. It adds tang and creaminess. Sort of giving a vegan sour cream element.
You can add fresh herbs on top like chopped parsley or basil. You can also add some chopped pickled red onions if you like. It adds nice crunch.
There are so many ways to eat and enjoy them so definitely just have fun with it. It is a great way to get in your vegetables.
why you’ll love this recipe
There are so many reasons to love these vegan stuffed peppers. They are so filling. I think it is a recipe that feels like comfort food but it is actually pretty healthy! We are packing it with fiber and nutrients from the lentils, peas, and bell peppers.
The ease of making this recipe also really makes it a winner. If have your lentils cooked ahead of time you can easily get these done in less than an hour. There is nothing to sauté,
Finally, if you are someone who is just always trying to find new ways to enjoy your veggies this is it!
vegan stuffed peppers faq
Is this recipe allergy friendly?
Yes! It is gluten, soy, and nut free.
How do I store leftovers?
You can store them in a container in the fridge for up to 3 days.
How do I heat this dish up?
You can heat it up in the microwave or oven.
What else can I add to the filling?
You can really add in anything you like! Quinoa, rice, barley, or couscous for some more carbs. You can add in more vegetables like chopped zucchini, tomatoes, cauliflower, garlic, corn, mushrooms, carrots, or whatever else you like. You can play around with spices and seasonings. You can add in more beans like black beans, cannellini beans, kidney beans, or chickpeas. These are truly a very easy recipe to customize. However, if you do add in more things to the filling cut down the amount of lentils you use. You can also up the protein with cubed tofu or seitan pieces.
Can I prep these ahead of time and then bake them?
Yes! You can prep them up to 12 hours in advance and then bake them right before serving.
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5 Ingredient Vegan Stuffed Peppers
Ingredients
- 1 cup brown lentils dry before cooking
- ¾ cup canned sweet peas drained and rinsed, I like Le’sueur
- ¾ cup + 1 tablespoon marinara sauce I like Rao's
- Salt and black pepper to taste
- 3 bell peppers halved and insides cleaned
- 3 tablespoons vegan cheese divided between pepper halves
Instructions
- Preheat oven to 400°F (204°C). If you need to boil the lentils do this after they are done boiling.
- You can either boil the lentils ahead of time up to 2 days in advance or boil when you want to make the peppers. Then, use the back of a fork to mash the lentils into a paste. It doesn’t need to be completely smooth, just somewhat mashed. Add in salt and black pepper starting with about ½ teaspoon, taste and add in more to your preference.
- Then, add in the peas and sauce. Mix together. Taste again and add in more salt and black pepper if needed.
- Cut the bell peppers in half. Then, clean out the insides and remove the stem.
- Divide the filling amongst the pepper halves. Don’t be afraid to really fill them up!
- Add the vegan cheese on top. Cover with a piece of foil. Bake for 40 minutes. Remove the foil and bake for another 5 minutes.
- Then, you will have beautiful melty vegan stuffed peppers.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- I used the Daiya Mexican-style shreds for my vegan cheese.
- You can boil lentils ahead of time to make it faster when you want to make them. Approx 2 cups/450g cooked lentils.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
wow wow wow! i just finally made these. i used zucchini and instead of lentils, i used trader joes beef-less ground beef. sooooo yummy!
Yay so glad you enjoyed it, Lena! 🙂