Vegan stuffed bell peppers are a delicious supper that the entire family will enjoy. Fresh bell peppers are stuffed with the hearty and savory filling, which is then baked with cheese on top. They’re gluten-free, nutritious, and quite easy to make. Light and hearty side dish!
All the food comes together in one dish. I’ve stuffed everything into a bell pepper. It’s a fantastic concept. Even if you don’t like bell peppers, it is for you.
The funny thing is that I’m not a fan of large raw bell peppers, but I used these colorful bell peppers for my stuffed bell peppers recipe. Stuffed green peppers though not really my favorite by I included them for their colors, but typically I don’t cook with them.
But guess what? I’m really happy with these vegan stuffed bell peppers. I believe this is because they become slightly sweeter and less aromatic as they are cooked down. I understand that bell peppers have a distinct flavor that some people dislike.
My mother used to make something special out of all the leftover stuff in the refrigerator before she went vegan. She frequently made stir-fries with leftover meat and vegetables, but she always made stuffed bell peppers whenever we had extra rice.
Stuffed bell peppers are one of the most simple and adaptable meals ever. They can be stuffed with anything, and they elevate the ordinary to the marvelous.
These vegan stuffed bell peppers are incredibly delicious! They’re vibrantly colored, delicious, healthful, and really simple to make. This recipe is ideal as a side dish or appetizer because it uses basic and inexpensive ingredients. How To Grow Bell Peppers?
I prefer to use rice, tomato, and vegan cheese for our meals. You can also add your favorite stuffing, spices, or herbs to make it your own. Because these bell peppers are so simple to prepare, flexible, and healthful, I usually make them at least once time in a week. I hope you have as much fun with these as I do!
These stuffed bell peppers are delicious on their own or with a salad or vegetable side dish, and they freeze beautifully!
Why Will You Enjoy This Recipe?
I’m sure you are going to love these vegan stuffed bell peppers because:
- Vegan stuffed peppers are a flavorful, substantial dinner that even the most meat eater will enjoy.
- 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.
- It can also be prepared ahead of time and stored in the refrigerator or freezer – it all depends on when you want to eat it.
- This delicious stuffed pepper dish is great for any festive occasion or perfect for a weeknight dinner; it is not only vegan but also gluten-free.
- At the dining table, it looks beautiful. It also looks good to be the center of attention at the party.
- Nutritious: Made with simple, healthy components that are beneficial to your health. Vegetable-rich and nutrient-dense.
- Lentils are high in plant-based protein and nutrients and can easily be substituted for ground meat.
- Delicious: These vegan stuffed peppers are incredibly tasty.
It’s Good For Your Health!
- Loaded with antioxidants, including Vitamin C, to help improve health and fight disease, with nearly 500% of your daily requirements per serving!
- High in fiber: great for digestive health, blood sugar regulation, satiety, and cholesterol reduction.
- Cholesterol and Nearly Fat-Free: This recipe contains no extra fats, is oil-free, and is cholesterol-free due to the absence of animal products.
- Lentils and brown rice are high in plant-based protein, making them an excellent source of protein for mending and repairing the body.
- Tomatoes are high in Lycopene, a vitamin A component, which is good for the skin, eyes, hair, and teeth, as well as being anti-inflammatory and antioxidant, with a vitamin A content of 60%.
- Potassium content: 948 mg per serving! Helps regulate the function of the kidneys and neurological system, as well as blood pressure and heart rate.
- A good source of iron from plants (better for the body) iron is 26% of the total. Each serving contains 8% calcium.
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. In addition, they are sweeter than green bell peppers.
How To Make Stuffed Bell Peppers?
The traditional stuffed bell pepper recipe is made using ground beef, rice, onions, tomatoes, and seasonings. To make a vegan-gluten-free version, a lentil is used to replace ground beef. You can use green or brown lentils; this dish is great for leftover Brown Rice.
- Prepare the brown rice and set it aside.
- Heat oil in a medium pot on medium-high. Add onion and garlic, and cook until onion is soft, about 3. Add green onion, thyme, cumin, and paprika and cook until fragrant, about 1 minute.
- Stir in lentils, tomatoes, vegetable broth, Bragg’s Liquid Aminos, and cayenne pepper, and bring to a 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 the seeds and membrane from inside. Set aside. Preheat the oven to 375 degrees.
- Place 1 cup of marinara sauce in the base of a casserole dish. Place the bell peppers into the prepared pan, and place the lentil rice mixture into each bell pepper. Top with the remaining marinara sauce.
- Cover the casserole dish with parchment and/or foil. Bake for 30 minutes. Remove the cover and top the bell pepper with vegan cheese shreds, return to the oven, and bake for about 10 minutes. Garnish with chopped parsley and serve.
What To Serve With Stuffed Peppers?
This delicious vegan stuffed bell pepper recipe can be served in a variety of ways. They go well with veggies, salads, and other delicious foods.
Here are a few ideas about how to serve them.
- Stuffed bell peppers are deliciously served with Cucumber, Tomato Avocado Salad, Vegan Kale Salad, or Garlic Bread.
Is It Possible To Make It Ahead Of Time?
The entire filling can be prepared up to a few days in advance and stuffed into the bell pepper cavities before cooking when it’s time to eat; put the cheese on top and bake as instructed.
How Can I Store Leftovers?
Keep leftovers refrigerated for up to 5-6 days in an airtight container. Make sure to let them cool before storing them.
Can You Freeze Stuffed Peppers?
Absolutely, you can make large batches of stuffed peppers to serve later, cool bell peppers, and place them in a freezer container with a tight-fitting lid, or individually freeze peppers in an airtight freezer bag. Peppers will freeze for up to 3 months.
How Should Vegan Stuffed Bell Peppers Be Reheated?
When reheating vegan stuffed bell peppers, you can use the oven or the microwave. A little bit of water should be added to the bottom of your microwave-safe container so that it doesn’t dry out when it’s heated in the microwave. Heat for 1-2 minutes at a time until thoroughly hot.
Place the bell pepper(s) in an oven-safe pan that has been sprayed or oiled. Preheat the oven to 350 degrees F. Cover it with foil and bake for 25-35 minutes, or until the pepper filling is hot.
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 the tops off the peppers and remove the seeds and membranes. In a big pot, bring water to a boil, then add bell peppers. Reduce to simmer for 3 minutes. Drain peppers, rinse with cold water, and set aside.
Is It Necessary To Soak Lentils Before Cooking Them?
You don’t need to soak dry lentils before cooking them for vegetarian stuffed bell peppers. However, it’s worth noting that pre-soaking and changing your water before cooking will help you avoid lectins in lentils if you’re concerned about their health effects.
This substance is frequently related to restricting the absorption of nutrients certain nutrients, although it should not be a worry for most people unless you consume a lot of lentils. In addition, if eating lentils cause stomach discomfort, soaking them may help them digest more easily.
Are Bell Peppers Required To Be Blanched Before Stuffing?
No, this is an entirely unnecessary step. There’s no need to perform any additional preparation because they cook nicely in the oven.
How To Eat Vegan Stuffed Bell Peppers?
We enjoy simply grabbing these vegan stuffed bell peppers and biting into all of the deliciousness. However, some people want to eat with their hands, and some people prefer to use utensils to cut the food into smaller pieces.
You can also cut it with a knife and fork. You can also unstuff the peppers from the side of the plate, cut them into smaller pieces, and eat them!
How Many Calories Are In Stuffed Bell Peppers?
Stuffed bell peppers have an average calorie count of 250-600 calories. However, depending on the type of food you put them in, the calories can vary.
Meat-based bell peppers have a higher calorie content than plant-based bell peppers. However, this delectable meal is oil-free and only has 377 calories per serving.
What Should Vegan Stuffed Peppers Be Filled With?
Vegan-filled bell peppers can be made using a variety of vegan stuffings, including vegan rice, vegan cheese, vegan ground beef, and vegan bread crumbs.
Tips And Variations Suggestions
Take some time to read these pointers that’ll help you throughout the process:
- Bell peppers of any kind are OK. However, keep in mind that, depending on their size, you may require more or less of them.
- I used brown rice, but you may use any variety of rice. Other grains, such as quinoa or millet, could also be used.
- If you have meat-eaters in your family, half of the recipe can be made with sausage or ground beef instead of rice and lentils.
- This recipe can be made using either dry or canned lentils. However, I prefer canned vegetables because they are quicker and easier to prepare, and there is already enough prep work in this recipe.
- The filling can be made using brown or green lentils. Red lentils should not be used since they are too soft.
- You can use whatever bell pepper color you want. However, peppers that are red, yellow, or orange will taste slightly sweeter.
- In this dish, you may easily add or substitute veggies. For example, Zucchini and carrots are fantastic additions!
- Keep in mind that you need to coat the peppers with oil before you put them in the oven. This will keep them from drying out, and it will also help season the peppers.
- Instead of chopping in half, several stuffed pepper recipes ask to leave the pepper whole and slice off the top. Although you feel eating it in this way can be a bit difficult, you can cut them in half lengthwise. It also cooks the filling more evenly and keeps it from drying out!
- If you want to prepare this recipe faster, you can use canned or prepared lentils.
- You can buy precooked rice in the frozen food section or use microwaveable rice.
- For Greek-inspired couscous stuffed peppers, cassava couscous or Gari can be used instead of rice.
- If you have any leftover rice and lentil filling, store it for tacos later in the week or simply heat and enjoy with salsa, avocado, and sour cream.
Other Vegan Main Courses To Prepare
- Vegan Tamales
- Vegan Gumbo
- Black Bean Butternut Squash Stew
- Gluten-Free, Vegan Lentil Meatballs
- Red Peas Soup
If you like and enjoy this recipe, please leave a comment to let me know about your feedback.
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- Energy: 529 kcal / 2211 kJ
- Fat: 9 g
- Protein: 12 g
- Carbs: 99 g
- Preparation: 15 min
- Cooking: 1 h 35 min
- Ready in: 1 h 50 min
- For: 6 Servings
Brown Rice And Lentils
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 green onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground paprika
- 1/2 cup brown dried lentils
- 1 15 ounce can diced tomatoes
- 1 1/2 cups vegetable broth
- 1 tablespoon Bragg's liquid aminos, or Tamari or coconut aminos
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon salt, or to taste
- 3 cups cooked brown rice
For The Stuffed Peppers
To Make Brown Rice And Lentils
- 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.
For The Stuffed Peppers
- Meanwhile, Trim the tops off each bell pepper and remove seeds and membranes 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.