Vegan Stuffed Peppers
- Total time
- 55 minutes
- Calories
- 410 kcal
- Protein
- 17 g
- Serves
- 4 servings (2 stuffed pepper halves each)
These vegan stuffed peppers are filled with lentils, brown rice, spinach, tomato, and herbs, then baked until tender. They are intentionally plant-based rather than a cheese-forward vegetarian variation, and make a colorful main course for a weeknight dinner.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 17 g
- Carbs
- 72 g
- Fat
- 8 g
- Fiber
- 16 g
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 35 minutes
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried oregano and 1 tsp smoked paprika
- 1 1/2 cups cooked brown rice
- 1 1/2 cups cooked brown or green lentils, drained
- 1 cup crushed tomatoes
- 3 cups baby spinach
- 1/3 cup chopped parsley
- 1/2 tsp kosher salt and black pepper to taste
Before you start
- Use cooked lentils that hold their shape; red lentils become soft and make a looser filling. Quinoa can replace brown rice, with a lighter texture.
- This recipe is vegan as written: do not add cheese or dairy-based toppings. Check canned lentils and tomatoes for any relevant packaged-ingredient warnings.
Instructions
- Heat the oven to 400°F (200°C). Put pepper halves cut-side up in a 9-by-13-inch baking dish and add 1/4 cup water to the dish.
- Heat oil in a skillet over medium heat. Cook onion for 4 minutes, then add garlic, oregano, and paprika for 30 seconds.
- Stir in rice, lentils, tomatoes, spinach, parsley, salt, and pepper. Cook 2 to 3 minutes until the spinach wilts and the filling is moist but not soupy.
- Mound the filling into the pepper halves. Cover the dish tightly with foil and bake 25 minutes. Uncover and bake 8 to 10 minutes more, until the peppers are easily pierced with a fork.
Meal prep, storage, and reheating
Refrigerate cooled peppers in a sealed container for up to 3 days. Reheat covered at 350°F (175°C) until hot, adding a splash of water to the dish. The filling can be made one day ahead; fill and bake the peppers when ready.