Vegan Stuffed Peppers

The first time I made Vegan Stuffed Peppers, I had just returned from a vibrant summer farmers’ market. The sight of fresh, colorful bell peppers caught my eye, and I knew I had to stuff them with something delicious. It was a Saturday afternoon, and the sun was shining brightly, casting a warm glow over my kitchen. As I chopped the vegetables and mixed in the spices, I could already envision the flavors dancing together. This dish quickly became a favorite in my household, not just because it’s wholesome, but because it’s a fun way to get creative in the kitchen. Each pepper is a little pocket of joy, filled with hearty ingredients that are both satisfying and nourishing.

Whether you’re trying to impress guests or enjoy a cozy dinner at home, these Vegan Stuffed Peppers are sure to please. They’re versatile, too! You can adapt the filling based on what you have on hand or your personal preferences. I often find myself preparing them for a relaxed family dinner or even as a meal prep option for the week ahead. The best part? They freeze beautifully, making them the perfect go-to meal for busy days. I’m excited to share this recipe with you because I know it will bring as much joy to your table as it has to mine.

What You Need for Vegan Stuffed Peppers

Gathering fresh ingredients for Vegan Stuffed Peppers is not just a step in the process; it’s a joyful preparation. Each ingredient plays a pivotal role in layering flavors. The main components, like lentils and quinoa, serve as the protein-rich base while bell peppers add a sweet, crunchy exterior. Fresh herbs elevate the taste, bringing the dish to life with vibrant colors and aromas.

• 2 tablespoons extra virgin olive oil – This is the foundation for cooking the filling, giving a rich flavor to the dish.
• 1 small yellow onion, chopped – Onions add sweetness and depth to the filling, making every bite flavorful.
• ½ cup lentils – I prefer French green lentils for their texture; they hold their shape beautifully and add protein.
• ½ cup uncooked quinoa – Quinoa is a fantastic grain that complements the lentils, providing a hearty texture.
• 2 teaspoons Italian seasoning – This blend of herbs creates a savory flavor profile that ties all the ingredients together.
• ½ teaspoon kosher salt – Seasoning is crucial to enhance the natural flavors of the ingredients.
• ¼ teaspoon red pepper flakes – For those who enjoy a bit of spice, this adds a nice kick!
• 2 cloves garlic, minced – Garlic offers a fragrant, aromatic quality to the filling.
• 1 cup low sodium vegetable broth – This adds moisture and flavor as the lentils cook.
• 1 15-ounce can fire-roasted diced tomatoes, in their juices – These tomatoes bring acidity and sweetness to balance the dish.
• ½ cup chopped sun-dried tomatoes – They intensify the flavor, adding a delightful chewiness.
• 3 tablespoons nutritional yeast – A cheesy flavor without the dairy, perfect for a vegan dish.
• 4 large red bell peppers – These peppers are the stars of the dish, providing a sweet and crunchy vessel.
• Optional: 1/4 to 1/2 cup non-dairy mozzarella “cheese” or cashew cream – This can add a creamy texture on top for those who want it extra special.
• 2 tablespoons chopped fresh basil, parsley, or a mix – Fresh herbs brighten the dish and add a burst of flavor.

Vegan Stuffed Peppers Instructions

Cooking Vegan Stuffed Peppers is a delightful process, allowing you to engage with the ingredients as they come together. Follow these steps to create your own delicious stuffed peppers. Trust me, each step is worth it!

1. Start by heating 1 tablespoon of the olive oil in a Dutch oven or a large, sturdy pot over medium heat. Once the oil is shimmering, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion is beginning to soften and turns a light golden color.
2. Add the Italian seasoning, kosher salt, red pepper flakes, and minced garlic to the pot. Allow these ingredients to mingle for about 30 seconds, or until the garlic becomes fragrant.
3. Next, pour in the lentils, quinoa, vegetable broth, fire-roasted diced tomatoes, and sun-dried tomatoes. Bring this mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25 to 28 minutes until the lentils are tender. Stir occasionally, adding more broth or water if it seems too dry.
4. While the filling cooks, preheat your oven to 400 degrees F. Prepare a 9×13 inch baking dish by lightly coating it with nonstick spray.
5. Slice the bell peppers in half from top to bottom. Carefully remove the seeds and membranes, arranging the halves cut side up in the baking dish. Drizzle the insides with the remaining olive oil and sprinkle lightly with salt.
6. Pour a thin layer of water into the bottom of the baking dish to help steam the peppers while they bake. Place the dish in the oven and bake uncovered for about 20 minutes. This pre-baking step gives the peppers a head start while the filling finishes up.
7. Once the filling is ready, carefully mound it inside each pepper half. If you’re using the optional non-dairy “mozzarella”, sprinkle it on top of the filling.
8. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the peppers are completely tender and the filling is heated through. The cheese, if used, should be melted and bubbly.
9. Finally, remove the stuffed peppers from the oven and let them cool slightly. Sprinkle with fresh basil before serving. Enjoy your delicious Vegan Stuffed Peppers!

Helpful Notes about Vegan Stuffed Peppers

These tips will help you make the most out of your Vegan Stuffed Peppers experience, ensuring your dish is as delicious as possible!

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze leftover peppers in an airtight, freezer-safe container for up to 3 months. Thaw overnight before reheating.
• Reheating: To reheat, warm gently in the microwave or oven at 350 degrees F. Cut the peppers into pieces to heat evenly.
• Serving Suggestions: Serve with a fresh side salad or some crusty bread for a complete meal.
• Variations: Experiment with adding different spices or vegetables to the filling based on your taste preferences!

Serving Ideas for Vegan Stuffed Peppers

When it comes to serving Vegan Stuffed Peppers, the possibilities are endless. Here are some ideas to make your meal even more delightful:

• Side Dishes: Pair your stuffed peppers with a refreshing salad, such as a Mediterranean quinoa salad or a simple green salad tossed with vinaigrette.
• Occasions: These peppers are perfect for summer gatherings or picnics. They’re easy to transport and can be served warm or at room temperature.
• Storage Tips: If you have leftovers, keep them in the fridge for quick lunches throughout the week.
• Seasonal Pairings: In summer, enjoy them with grilled vegetables or fresh corn on the cob. During the colder months, serve with a warm soup.
• Plating: For a visually appealing presentation, sprinkle fresh herbs over the peppers before serving. A drizzle of balsamic glaze can elevate the dish further.

FAQ

Conclusion

In summary, Vegan Stuffed Peppers are a wholesome and delicious meal option that brings together vibrant flavors and healthy ingredients. They are not only tasty but also easy to prepare, making them a fantastic choice for any occasion. I encourage you to try making them for your next dinner or family gathering. You won’t be disappointed!

Vegan Stuffed Peppers

The ultimate comfort food, Vegan Stuffed Peppers deliver bold flavors and hearty ingredients in each delightful bite. Stuffed with nourishing lentils and quinoa, these vibrant peppers are perfect for an easy weeknight dinner. Make them tonight and enjoy a dish that's satisfying and good for you!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil divided
• 1 small yellow onion chopped
• ½ cup lentils I like French green lentils–i.e. lentils du puy, which hold their shape; brown lentils will also work; red or yellow lentils are less recommended as they will become mushy
• ½ cup uncooked quinoa
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt plus additional for baking the peppers
• ¼ teaspoon red pepper flakes or up to 1/2 teaspoon if you like more spicy
• 2 cloves garlic minced (about 2 teaspoons)
• 1 cup low sodium vegetable broth plus additional as needed
• 1 15-ounce can fire-roasted diced tomatoes in their juices
• ½ cup chopped sun-dried tomatoes dry packed and rehydrated or packed in oil, drained and patted dry
• 3 tablespoons nutritional yeast or Parmesan if you do not need the peppers vegan
• 4 large red bell peppers
• ¼ to ½ cup non-dairy mozzarella “cheese” or cashew cream
• 2 tablespoons chopped fresh basil parsley, or a mix

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Cutting Board
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Heat 1 tablespoon of the oil in a Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is beginning to soften, stirring occasionally. Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic. Let cook just until the garlic is fragrant, about 30 seconds.
2. Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 28 minutes, or until the lentils are tender. Stir once halfway through, then again towards the end of the cooking time. If the mixture looks too dry, splash in additional broth or water. Stir in the nutritional yeast.
3. While the lentils and quinoa cook, preheat your oven to 400 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom (I cut right down through the stems). Remove the seeds and membranes then arrange cut side up in the prepared baking dish. Drizzle the insides with the remaining 1 tablespoon oil and sprinkle lightly with salt. Carefully pour a thin layer of water into the bottom of the pan. Place in the oven and bake, uncovered, for 20 minutes. This step gives the peppers a head start while the filling finishes up.
4. Carefully mound the cooked filling inside of the peppers. If using a non-dairy “mozzarella” sprinkle it on top. Return the pan to the oven and bake for 5 to 10 additional minutes, until the peppers are completely tender and the filling is piping hot. Sprinkle with fresh basil and enjoy!

Notes

• Tip 1: Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days.
• Tip 2: Reheat gently in the microwave or oven at 350 degrees F. Cut the peppers into a few pieces before reheating so that they warm evenly.
• Tip 3: Freeze leftover peppers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• Tip 4: If your sun-dried tomatoes are dry packed, rehydrate them before starting the recipe by soaking them in hot water.
• Tip 5: Adapt the recipe by adding different vegetables or spices according to your taste!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.