Easy recipe for vegan stuffed peppers, filled with Italian flavors and boosted with protein-rich quinoa and lentils. This hearty plant-based dish is perfect for lunch, dinner, or healthy meal prep.
This recipe has been updated from the original published on October 25, 2016.
Vegan stuffed peppers are comforting, wholesome, and satisfying. Roasted bell peppers are filled with an Italian-spiced quinoa and lentil mixture that delivers a complete, plant-based protein. The recipe uses pantry staples, is simple to make, and works well for make-ahead meal prep.
Why you’ll love this recipe
- Healthy meal prep: Filling, nutrient-dense, and easy to prepare ahead.
- Plant-based protein: Quinoa and lentils combine to create a complete protein profile.
- Hands-off cooking: Total time is about an hour, but most of that is baking time.
- Delicious: Robust Italian flavors and a wonderful aroma while baking.
- Entertaining-friendly: Each pepper serves as an attractive individual portion with minimal last-minute work.
- Meatless Monday: A crowd-pleasing option that doesn’t require being vegan to enjoy.
Ingredients
- Bell peppers: Rich in vitamin C and other nutrients; use colors you enjoy.
- Diced tomatoes: Add acidity and antioxidants.
- Quinoa: Gluten-free grain alternative that supplies complete protein and fiber.
- Lentils: An affordable, iron-rich plant protein; choose green, black, or petite lentils that hold their shape.
- Ground flax: Adds fiber, omega-3s, and a slightly nutty texture.
- Nutritional yeast: Gives a savory, cheesy flavor without dairy.
- Onion & garlic: Build the aromatic base of the stuffing.
- Italian seasoning: Oregano, thyme, and basil give classic Mediterranean flavor.
How to trim bell peppers for stuffing
Select peppers with a relatively flat bottom so they stand upright. If sizes vary, place them snugly together in a baking dish or Dutch oven so they support one another.
Cut about 1/4″ off the top of each pepper. If the top comes off cleanly, reserve it to roast on top of the stuffed pepper; otherwise chop it to sauté with the onion.
Remove the core, membranes, and seeds with a paring knife or your fingers, taking care not to split the pepper walls.
Arrange peppers snugly in the pan so they support each other. Brush with olive oil (or vegetable broth for oil-free) and season with salt and pepper. Par-bake at 400°F (200°C) for 20 minutes to soften before stuffing.
Easy Italian stuffing for peppers
While peppers roast, prepare the filling. This mixture can also be served as a flavorful side dish. Instead of breadcrumbs and cheese, this dairy-free version uses ground flax and nutritional yeast for texture and savory depth.
Sauté diced onion and any chopped pepper scraps in a tablespoon of olive oil or a splash of vegetable broth until translucent, about 5 minutes. Add garlic and Italian seasonings and cook briefly to release their aroma.
Stir in rinsed quinoa and lentils to coat them with the spices, then add diced tomatoes and 2 cups of vegetable broth.
Bring to a gentle simmer and cook about 15 minutes, until most liquid is absorbed and the grains are tender. Remove from heat and stir in nutritional yeast, ground flax, and chopped fresh herbs.
The mixture can cool to room temperature and be refrigerated for up to 3 days or frozen for longer storage before stuffing the peppers.
Spoon the quinoa-lentil mixture into the par-baked peppers, packing gently. Cover the pan (or tent with parchment and foil) and bake 30 minutes more, until peppers are tender and the filling is hot throughout.
Vegan stuffed peppers with quinoa and lentils
This recipe adapts the classic stuffed-pepper idea into a flavorful, dairy-free, meatless version everyone can enjoy. The combination of quinoa, lentils, tomatoes, and Italian herbs creates a satisfying texture and rich flavor that’s great for family dinners or guests.
More meatless dinners
-
Vegan Meatloaf Recipe -
Vegan Zucchini Rollatini (gluten-free)
-
Vegan Shepherd’s Pie with Sweet Potato Mash
-
Meaty Vegan Stuffed Zucchini Boats
If you make this recipe, please consider leaving a rating and comment. Share photos on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.
📖 Recipe
Vegan Stuffed Peppers – Quinoa & Lentils
Ingredients
For the peppers and filling
- 6 bell peppers
- 2 Tablespoons olive oil, divided (or use vegetable broth to make oil-free)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup dry quinoa, rinsed well
- 1/2 cup lentils, rinsed well
- 1 (28 oz) can diced tomatoes
- 2 cups vegetable broth
- 1/4 cup ground flax seeds
- 2 Tablespoons nutritional yeast
- 2 Tablespoons fresh parsley or basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Trim the peppers: slice 1/4″ off the top and remove the core, membranes, and seeds. Reserve attractive tops for roasting or chop scraps to sauté with the onion.
- Place peppers snugly in a Dutch oven or baking dish so they stand upright. Place tops askew to allow air circulation. Brush with 1 tablespoon olive oil or vegetable broth and season with salt and pepper.
- Roast peppers for 20 minutes to soften while you prepare the filling.
- Make the stuffing: Heat the remaining tablespoon of oil (or a splash of broth) in a large skillet over medium heat. Sauté onion and chopped pepper scraps until translucent, about 5 minutes. Add garlic and spices and cook briefly. Stir in rinsed quinoa and lentils to coat, then add the diced tomatoes and 2 cups vegetable broth. Bring to a low simmer and cook 15 minutes, until most liquid is absorbed.
- Remove from heat and stir in nutritional yeast, ground flax, and fresh parsley or basil. The mixture can be refrigerated for up to 3 days or frozen for longer storage.
- When peppers are cool enough to handle, spoon the filling into each pepper and sprinkle extra nutritional yeast or fresh herbs if desired.
- Cover the dish and bake 30 minutes more, until peppers are tender and filling is hot. If using a standard baking pan, cover with parchment and foil.
Notes
No oil: Brush peppers and sauté onions with vegetable broth instead of oil; add a tablespoon at a time so the pan doesn’t dry out.
Bell peppers: Any color works; choose similar sizes for even cooking.
Lentils: Use green, black, or petite French lentils that retain their shape; red lentils can be too soft.
Meal prep: Make the filling up to 3 days ahead or assemble the full dish and refrigerate for up to 5 days. Freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.
Nutrition
Nutrition estimates were calculated with online tools. For the most accurate values, calculate using the exact ingredients you use.