5 Ingredient Vegan Stuffed Peppers
These 5 ingredient vegan stuffed peppers are the perfect dinner. Packed with flavor and easy to make!
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
Serving: 236gCalories: 203kcalCarbohydrates: 33.3gProtein: 10.4gFat: 3.3gFiber: 5.7g
Tried this recipe?Let us know how it was!