Vegan Stuffed Bell Peppers

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Amazing Vegan Stuffed Bell Peppers is so easy to prepare and flavorful. Colorful bell peppers stuffed with brown rice and lentils, topped with marina sauce and vegan cheese. 

Vegan Stuffed Bell Peppers

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This delicious stuffed pepper dish is great for any festive occasion or perfect for weeknight dinner, it is not only vegan but also gluten-free.

I love making stuffed vegetables as they always look elegant when served, just like my Southwestern Stuffed Spaghetti Squash and Vegan Stuffed Eggplant. 

Vegan stuffed bell peppers multicolors peppers, red, yellow, orange and green stuffed with lentil rice, and topped with vegan cheese shreds in a white casserole dish in marinara sauce

I love to use these colorful bell peppers for my stuffed bell peppers recipe. Stuffed green peppers are not really my favorite by I included them for their colors, but typically I don't cook with them. 

Difference Between Bell Peppers

Red, orange, purple and yellow bell peppers are basically ripened green bell peppers. So green bell peppers are unripened bell peppers. Green bell peppers are usually cheaper because they are harvested earlier. 

They have far fewer Vitamin C and beta carotene than a red, orange, purple, and yellow bell pepper. They are sweeter than green bell peppers.

How To Make Stuffed Bell Peppers?

Traditional stuffed bell pepper recipe is made using ground beef, rice onions, tomatoes, and seasonings, to make a vegan-gluten-free version, lentil is used to replace the ground beef. Use green or brown lentils, this dish is great for leftover Brown Rice.

  • Prepare the brown rice and set aside. Heat oil in a medium pot on medium-high. Add onion and garlic, cook until onion is soft, about 3. Add green onion, thyme, cumin, paprika and cook until fragrant, about 1 minute.
  • Stir in lentils, tomatoes, vegetable broth, Bragg's Liquid Aminos, cayenne pepper and bring to boil. Cover pot and reduce to simmer lentils until tender and all liquid has evaporated about 45 minutes. Stir in the rice.
  • Meanwhile, Trim the tops off each bell pepper and remove seeds and membrane from inside. Set aside. Preheat oven 375 degrees.
  • Place 1 cup marinara sauce in the base of a casserole dish. Place the bell peppers into the prepared pan, place lentil rice mixture into each bell pepper. Top with the remaining marinara sauce.
  • Cover casserole dish with parchment and/or foil. Bake for 30 minutes. Remove the cover and top bell pepper with vegan cheese shreds, return to the oven and bake for about 10 minutes. Garnish with chopped parsley and serve.

Step by step collage on how to make stuffed bell peppers

Do You Have to Boil Peppers Before Stuffing?

Although boiling peppers before stuffing reduce the baking time and result in a much softer texture, it is definitely a personal preference whether or not you boil peppers beforehand.

I prefer the slightly crunchy texture of stuffed peppers and not a mushy texture when the peppers are not boiled. A trick to eliminate precooking is to add enough sauce at the bottom of your pan and cover it while baking to help soften your peppers.

However. if you prefer boiling your peppers,  trim tops off peppers, remove seeds and membranes, bring water to boil in a large pot, add bell peppers, reduce to simmer for 3 minutes. Drain peppers, rinse with cold water and set aside.

Can You Freeze Stuffed Peppers?

Absolutely, you can make large batches of stuffed peppers to serve later, Cool bell peppers and place in a freezer container with a tight-fitting lid, or individually freeze peppers in an airtight freezer bag. Peppers will freeze up to 3 months. 

What To Serve With Stuffed Peppers?

Stuffed bell peppers are delicious served with, Cucumber, Tomato Avocado Salad, Vegan Kale Salad or Garlic Bread, 

Easy Vegan Stuffed bell peppers close view showing yellow stuffed bell pepper

If you make this vegan stuffed bell peppers recipe snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
529 kcal / 2211 kJ
Fat:
9 g
Protein:
12 g
Carbs:
99 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
1 h 35 min
Ready in:
1 h 50 min
For:
6 Servings

Ingredients

Brown Rice And Lentils

For The Stuffed Peppers

Instructions

To Make Brown Rice And Lentils

  1. Heat oil in a medium pot on medium-high. Add onion and garlic, cook until onion is soft, about 3. Add green onion, thyme, cumin, paprika and cook until fragrant, about 1 minute.
  2. Stir in lentils, tomatoes, vegetable broth, Bragg's Liquid Aminos, cayenne pepper and bring to boil. Cover pot and reduce to simmer lentils until tender and all liquid has evaporated about 45 minutes. Stir in the rice.

For The Stuffed Peppers

  1. Meanwhile, Trim the tops off each bell pepper and remove seeds and membranes from inside. Set aside. Preheat oven 375 degrees.
  2. Place 1 cup marinara sauce in the base of a casserole dish. Place the bell peppers into the prepared pan, place lentil rice mixture into each bell pepper. Top with the remaining marinara sauce.
  3. Cover casserole dish with parchment and/or foil. Bake for 30 minutes. Remove the cover and top bell pepper with vegan cheese shreds, return to the oven and bake for about 10 minutes. Garnish with chopped parsley and serve.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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25 Comments
  1. Danielle Durand
    October 20, 2019

    Hello Michelle,

    How can I print just the recipe? I looked but I did not see any print icon.

    Thank you!

  2. Danielle Durand
    October 20, 2019

    Oups! I forgot to rate your recipe, of course 5 stars! Thank you so much! I had difficulty using the stars… if it does not show, 5 stars!

  3. Danielle Durand
    October 20, 2019

    Michelle, your recipe is just awsome! Wow! I tried it and my hisband and I loved it, very tasty. I made it again, but I modified it slightly to include white buckwheat (1 cup), 11/2 cups of water, 1 tablespoon soya sauce… I cooked it with the lentils mix. I also added 1/2 cup lundberg wild rice mix (added the water necessary, cooked it in the microwave) and added it to the lentil buckwheat mix. I read that buckwheat was a complete vegetable protein, as long as we use it with another source of proteins. Your recipe, without modifications, is excellent. I wanted to try something with more protein, and it is also excellent. Thanks so much! I will look at your other recipes. This recipe is now MY stuffed bell peppers recipe!

    • Michelle Blackwood
      October 20, 2019

      Danielle, thank you so much for your feedback. I’m so happy that you and your husband loved it. I love buckwheat, it is a great substitution.

  4. Shanaz
    September 23, 2019

    This recipe was delicious! I made a few adjustments – I used soy sauce (not gluten free) instead of braggs aminos, water in lieu of vegetable stock, pizza sauce to top the peppers (it burns on uncovered areas of the baking dish, so I didn’t use too much of it on the bottom), and I diced up the tops of the peppers with some mushrooms and sauteed them to add with the rice mixture, and it still turned out flavourful. Thank you for sharing!!

    • Michelle Blackwood
      September 24, 2019

      Shanaz, thank you for your feedback. I’m happy it turned out delicious and you adjusted the recipe with success. Thank you for sharing your feedback.

  5. Debbie
    August 30, 2019

    You have some AMAZING recipes. I just ordered the cookbook. Looking forward to receiving it.

    • Michelle Blackwood
      August 30, 2019

      Debbie, thank you for your order. Doing my best to get it in the mail today, otherwise, there will be the weekend, holiday, hurricane in Florida. Please keep us in your prayers.

  6. helen
    August 14, 2019

    Can you eliminate or substitute the braggsliquid aminos

  7. kathryn williams
    June 13, 2019

    Hello my name is Kathryn Williams I am very interested and your recipes they look so delicious. I have decided to make your vegan stuffed bell peppers for a friend for Father’s Day this Sunday . I am very nervous about it . This will be my first time ever attempting to prepare a vegan dish.

    • Michelle Blackwood
      June 13, 2019

      Hello Kathryn, welcome to my website. That’s very sweet of you. As you can see other readers have tried it and loved it so you will be fine. My recipes are tried and tested by my family which includes, my hubby, 21-year-old daughter, and 10-year-old son. If you do have any questions drop me a quick message here. I will be checking the comment section on and off on Sunday since I will be shopping for a catering event.

      • kathryn williams
        October 5, 2019

        Hello Michelle I just wanted to let you know that the vegan stuffed bell peppers turn out to be a great hit! they were awesome! As a matter of fact I’m making them again tonight. Next on the list is your lentil loaf I’m very curious because I love meatloaf and I’m trying to leave meat alone all together so I’m trying to learn how to cook my favorite all-time meals the vegan way😄

        • Michelle Blackwood
          October 5, 2019

          Kathryn, I’m so happy you enjoyed the stuffed peppers, hope you enjoy the lentil loaf as well. Let me know your other favorite dishes so I can veganize them. It’s a journey so keep taking one step at a time.

  8. Marlene
    May 10, 2019

    Looks scrumptious and healthy. I’m always looking for good tasting vegan recipes. Wish I had someone to cook for me. It gets kind of tough for an 85 year old wo nearby friends or relatives especially when it requires me to drive to buy ingredients. But that’s San Diego.

    • Michelle Blackwood
      May 10, 2019

      Marlene, you are so sweet, thank you for visiting my website. If only you lived closer to me.

  9. Tiffany
    May 6, 2019

    Soooo, I subbed lentils for Beyond Meat beefy crumbles for the WIN. O-M-G, so tasty, thanks for the tip. With the sub, I reduced the veggie broth to 1 cup

    • Tiffany
      May 6, 2019

      Correction, thanks for the recipe not tip :)

    • Michelle Blackwood
      May 6, 2019

      I’m happy it turned out well Tiffany. Thank you very much for your tip on your adjustment. I appreciate your feedback.

  10. Jahana
    March 26, 2019

    Delicious for dinner!

  11. pranita
    March 11, 2019

    So nice idea of stuffing.

    • Michelle Blackwood
      March 15, 2019

      Thank you Pranita, hope you try it.