Vegan Stuffed Bell Peppers

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.

4.96 from 21 votes

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Course: Main Course

Cuisine: American

Keyword: Vegan Stuffed Bell Peppers

Prep Time: 15

Cook Time: 1 35

Servings: servings

Calories: 347kcal

Ingredients

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

6 medium bell pepper
2 cups Marinara sauce
1 1/2 cup shredded vegan cheese
parsley for garnish

Instructions

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.

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