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Vegan stuffed peppers bring together bright bell peppers and lots of tasty, nourishing fillings. They're a crowd-pleaser, packed with flavor, and show just how creative you can get with plant-based cooking. As a busy mom who loves to cook, I’m all about sharing easy, wallet-friendly meals like this. They’re awesome for weeknights or when you have folks over.
What makes vegan stuffed peppers awesome is how many ways you can switch them up. You could stuff them with chickpeas, lentils, or quinoa, then toss in lots of herbs for extra taste and nutrition. We’ll dive into what goes inside, how to prep them, the health perks, and all the cool ways you can make these peppers your own staple at home.
Ingredients
Bell Peppers These peppers steal the show! Their bold colors really brighten up your meal. Pick whatever color bell peppers you like best. The reds, oranges, and yellows are extra sweet and get nice and tender when baked. You’ll want six medium ones for this. Filling Ingredients- Optional Ingredients Add-ins like onions, vegan cheese, sun-dried tomatoes, or garlic can give your filling more oomph.
- Other Spices and Seasonings You might want garlic powder, turmeric, cumin, or paprika for a tasty punch.
- Italian Herbs Try thyme, basil, or oregano to really elevate the flavor.
- Fire-Roasted Canned Tomatoes These pack in rich, smoky notes and a pop of sweetness.
- Lentils They give the filling some heartiness and an earthy feel.
- Quinoa It’s super protein-rich, gluten-free, and works with just about any spice.
Preparation Instructions
Cooking the Quinoa and Lentils- Start by simmering 1 cup lentils with 2 cups water in a pot. Let them cook on low with a lid for 20-25 minutes until they’re just right.
- Get going with the quinoa. Rinse it and put 1 cup in a saucepan with 2 cups of water. Simmer with the lid on low for about 15-20 minutes until it’s light and fluffy.
- Give both lentils and quinoa a quick rinse under cold water first; makes them taste fresher.
- Bake your halves at 375°F for 10-15 minutes to soften them up.
- Slice bell peppers in half from top down, then ditch the seeds and the white bits.
- Rinse off peppers and pat them dry before doing anything else.
- Dump in fire-roasted tomatoes, all your spices, and Italian herbs next. Stir every now and then for about 5 minutes while it cooks.
- Start off heating a splash of olive oil in a big skillet on medium.
- Toss in your optional stuff, cooked lentils, and quinoa last. Mix them through really well.
- Sauté diced onion and garlic together until the onion isn’t see-through anymore.
- Go ahead and put more vegan cheese or extra herbs on top if you want that little something extra.
- Spoon some of your quinoa-lentil mix into each pepper half. Press it down gently, so it’s nice and full.
- Rip the foil off after 25-30 minutes and put the dish back in for another 5-10, so the tops crisp up a bit.
- Line up your stuffed peppers in a baking dish, seal with foil, and pop ‘em in the oven at 375°F for about half an hour.
Nutritional Benefits
Protein Content Each pepper packs about 9g of protein because of the lentils and quinoa. It’s great if you’re eating less meat but still need something filling. Fiber Content You’ll get around 9g of fiber per pepper—great for digestion, and it can even help with cholesterol. Gluten-Free Since the main grain is quinoa, you don’t have to worry about gluten here—perfect if you're sensitive or avoid wheat. Other Nutritional Highlights Bell peppers hit you with loads of vitamin A and C, plus antioxidants. Fire-roasted tomatoes have lycopene, which is good for you too. Herbs bring more vitamins, lentils add iron and potassium—lots of nutrition in every bite.Customization and Toppings
Topping Options- Dollop of Yogurt Scoop some coconut or Greek yogurt on top to make it extra creamy.
- Fresh Herbs Throw a handful of parsley, thyme, or basil over the top for a garden-fresh vibe.
- Non-Dairy Mozzarella Want that gooey cheese vibe? Use a melty vegan mozzarella on top.
- Cashew Cheese Whip up a creamy and tangy topper by pureeing cashews with water and spices.
- Italian Stuffed Peppers Mix in classic herbs like basil and drizzle on some olive oil. Add sun-dried tomatoes if you like.
- Mexican Stuffed Peppers Pump up the flavor with chili powder and cumin, then top with avocado, salsa, and cilantro.
- Greek Stuffed Peppers Go for oregano and thyme, add in chopped olives and a big squeeze of lemon juice.
- Middle Eastern Stuffed Peppers Swap in sumac, coriander, and cumin then finish with pine nuts and sweet currants.
Meal Prep and Storage
Make-Ahead Friendly- Cooking the Filling Ingredients Prep your lentils, quinoa, and cooked veggie mix a day early. Stash everything in separate airtight containers in the fridge.
- Assembling and Baking Wait to stuff and bake peppers until you’re ready to eat so everything stays fresh and peppers don’t get mushy.
- Cutting and Coring the Bell Peppers Cut and scoop your peppers the night before if you want. Keep them sealed up tight in the fridge.
- Arrange filled peppers in a baking dish and freeze with cling film or foil on top.
- To warm them up, thaw in the fridge overnight or pop the whole dish in cool water, then bake until they’re heated through at 375°F.
- Get them ready, freeze, then pull out as needed for super easy meals later.
Tools and Equipment
- Measuring Cups and Spoons You’ll need these to get your amounts just right.
- Saucepan Perfect for making lentils and quinoa.
- Large Skillet Use this to cook down your veggies and blend all the flavors.
- Non-Slip Cutting Board A must for chopping up your peppers safely.
- Classic Dutch Oven or Baking Dish Use something sturdy so the peppers stay upright while baking.
Final Thoughts on the Versatility of Vegan Stuffed Peppers
You really can make stuffed peppers your own. People love them whether you’re going for a big, homey dinner or just want something you can meal prep for the week. They’re filling, flexible, and always tasty.Cultural Inspirations
- Mexican Stuffed Peppers Load up with smoky-sweet chili powder, cumin, nutritional yeast, salsa, chunks of avocado, and cilantro for a real kick.
- Greek Stuffed Peppers Use lemon juice, chopped olives, and hungry shakes of oregano and thyme for big Mediterranean vibes.
- Italian Vegan Stuffed Peppers Sun-dried tomatoes, olive oil, and loads of Italian herbs will make these taste just like summer in Italy.
Low-Carb Options
- Zucchini Noodles Spiralize zucchini and toss those noodles in the skillet with garlic and herbs for a light twist.
- Cauliflower Rice Pulse up cauliflower in your food processor until it looks like little grains, then cook it with some herbs and olive oil.
Other Stuffed Vegetable Options
- Eggplant Scoop out a big eggplant and fill with seasoned lentils, quinoa, and lots of herbs.
- Zucchini and Squash Hollow out zucchini or yellow squash, then fill them up with your tasty grain and lentil mix.