These vegetarian lentil stuffed peppers are a wholesome, hearty, and flavor-packed option for any day of the week.
The combination of tender bell peppers, earthy lentils, and nutty brown rice creates a satisfying, nutrient-rich meal that’s both comforting and energizing.
Easy Vegan Lentil Stuffed Peppers
Equipment
- 1 Chef’s knife
- 1 Stove
- 1 Oven
- 1 Baking dish
Ingredients
- 4 bell peppers tops removed and seeds discarded (save tops)
- 1 tablespoon extra-virgin olive oil
- 1 cup cooked brown or green lentils canned or frozen; rinse if canned
- 3 cloves garlic minced
- 15 ounces diced tomatoes canned or fresh
- 2 cups cooked brown rice
- 1 cup vegan mozzarella shreds
- 1 tablespoon lemon juice
- ¼ cup fresh cilantro minced
- Salt and black pepper to taste
- 1 cup bread crumbs regular or gluten-free
- ¾ cup water
Instructions
- Prepare the Peppers for Filling: Begin by preheating your oven to 375°F (190°C) so it’s ready when your peppers are assembled. Wash each bell pepper thoroughly under cool running water to remove any dirt or residue. Using a sharp chef’s knife, slice off the tops of the peppers about ½ inch below the stem. Set these tops aside—you may choose to dice them later for another recipe or compost them. Carefully remove the seeds and the thin white membranes inside each pepper. Rinse the interior to ensure no seeds remain. Lightly coat the outside of each pepper with a thin layer of extra-virgin olive oil—this helps the skins soften and develop a slight roast during baking.Arrange the peppers upright in a sturdy baking dish, ensuring they are stable and won’t tip over while cooking.
- Cook the Rice to Fluffy Perfection: If you’re starting with uncooked rice, follow the package directions to make 2 cups of cooked brown rice. For best results, rinse the rice before cooking to remove excess starch, which helps prevent clumping. Use the correct ratio of water to rice (usually 2:1 for brown rice) and cook on low heat until tender. Once finished, fluff the rice with a fork to keep the grains light and separate. Allow the rice to cool slightly before mixing with other ingredients—this prevents excess steam from making the filling watery.
- Prepare the Lentils for the Filling: If using dry lentils, rinse them under cold water and cook according to package instructions until tender but not mushy—about 20 to 25 minutes for brown or green lentils. Drain any excess liquid to keep the filling from becoming soggy. If using canned lentils, drain them thoroughly in a colander and rinse well to remove the canning liquid. For frozen lentils, simply thaw and drain before use.
- Create the Flavorful Stuffing Mixture: In a large mixing bowl, combine the cooked rice and lentils.Add the diced tomatoes, including their juice for added flavor and moisture. Stir in the vegan mozzarella shreds, which will melt beautifully during baking to bind the mixture together. Add the minced garlic, freshly squeezed lemon juice, and minced cilantro for a bright, fresh taste. Season generously with salt and freshly ground black pepper. Mix gently but thoroughly, ensuring the seasoning and ingredients are evenly distributed. The filling should be moist enough to hold together but not overly wet.
- Fill and Top the Peppers: Using a spoon, carefully stuff each prepared bell pepper with the lentil-rice mixture, pressing down gently to fit as much filling as possible without tearing the pepper walls. Leave about ¼ inch of space at the top to allow for even heating and slight expansion during baking. Once filled, sprinkle a generous, even layer of bread crumbs over the top of each pepper. This will create a golden, crispy crust that contrasts beautifully with the tender filling.
- Bake to Tender, Juicy Perfection: Pour ¾ cup of water into the bottom of the baking dish—this creates gentle steam to keep the peppers moist while baking. Cover the dish loosely with aluminum foil to prevent the bread crumbs from browning too quickly. Place the dish in the preheated oven and bake for approximately 1 hour, or until the peppers are fork-tender. Halfway through baking, check the peppers; if the bread crumbs look nicely golden, you can remove the foil for the remainder of the cooking time.
- Serve and Enjoy: Once the peppers are fully cooked and tender, carefully remove the baking dish from the oven. Let them cool for about 5 minutes before serving—this allows the filling to firm slightly for easier slicing. Serve the peppers whole for a stunning presentation, or slice them in half for smaller portions. These stuffed peppers pair beautifully with a crisp green salad or roasted vegetables for a complete, balanced meal.
Notes
- Red, orange, and yellow bell peppers offer the sweetest flavor, but green peppers can be used for a bolder, slightly bitter taste.
- Use cooked brown or green lentils for the best texture; canned or frozen lentils are great time-savers.
- Brown rice gives a nutty, chewy bite, but white rice, quinoa, or barley can be substituted.
- Canned diced tomatoes add moisture and a tangy flavor—fresh tomatoes can be used, but you may need to add extra liquid.
- Vegan mozzarella melts beautifully into the filling, but dairy mozzarella or other vegan cheese varieties also work.
- Fresh garlic, lemon juice, and cilantro bring bright Mediterranean-inspired flavors to the dish.
- Bread crumbs add a crispy topping—use gluten-free if necessary.
- Adding water to the baking dish helps keep the peppers tender while cooking.
- Covering with foil during baking prevents the topping from burning.
Packed with plant-based protein from lentils, this dish supports muscle health while being naturally low in saturated fat.
The high fiber content from the vegetables, rice, and legumes promotes healthy digestion and long-lasting satiety, making it perfect for anyone aiming to eat clean and feel full longer.
With the addition of heart-healthy olive oil and fresh herbs, every bite delivers fresh, vibrant flavors.
This recipe is ideal for meal prep—simply make a batch, store, and reheat for a quick weeknight dinner.
It’s proof that healthy eating can be just as indulgent as it is nourishing.
Must-Have Tools for Perfect Results
Chef’s Knife
A sharp, well-balanced chef’s knife ensures clean cuts for your bell peppers and precise mincing of garlic and herbs. A quality knife makes prep faster, safer, and more enjoyable.
Large Baking Dish
Essential for holding the peppers upright while baking, ensuring even cooking. A sturdy, oven-safe dish is a versatile investment for roasting vegetables, casseroles, and pasta bakes.
Nonstick Skillet
Ideal for sautéing garlic and combining ingredients without sticking. A good nonstick pan reduces oil usage and cleans up easily.
Mixing Bowl Set
Perfect for tossing together lentils, rice, tomatoes, and seasonings. Multiple sizes give you flexibility for prepping salads, batters, or marinating ingredients.
Measuring Cups and Spoons
Accurate measurements are key for perfect seasoning and balanced flavors. Durable sets ensure consistency across all your cooking projects.
Chef’s Secrets for Perfect Stuffed Peppers
To achieve perfectly tender yet structured stuffed peppers, choose firm, medium-to-large bell peppers that can stand upright without tipping over.
Lightly oiling the skins before baking encourages a soft, roasted exterior without shriveling.
The key to a flavorful filling is balance—combine earthy lentils, nutty rice, tangy tomatoes, and creamy vegan mozzarella for both texture and taste.
Always drain canned lentils and tomatoes well to avoid excess liquid in the filling, which can make the peppers soggy.
For the crispiest breadcrumb topping, remove the foil during the final 10–15 minutes of baking.
Lastly, let the peppers rest briefly before serving so the filling sets, making them easier to cut and plate.
Serving Suggestions for a Balanced Meal
These lentil stuffed peppers make a satisfying main dish on their own, but they pair wonderfully with light and refreshing sides.
Serve alongside a crisp garden salad with lemon vinaigrette or a platter of roasted seasonal vegetables for added color and nutrition.
For a heartier spread, add crusty bread or garlic toast to soak up the juices from the peppers.
If you’re entertaining, arrange the peppers on a large serving tray and garnish with extra cilantro or parsley for a vibrant, crowd-pleasing presentation.
They also make a fantastic lunch option—simply pair one pepper with a small side of soup for a wholesome midday meal.
Storage Tips to Keep Them Fresh
Leftover stuffed peppers store well, making them ideal for meal prep.
Allow them to cool completely before placing them in an airtight container.
Refrigerate for up to 4 days and reheat in the oven at 350°F (175°C) until warmed through to preserve the crispy topping.
For longer storage, freeze individual peppers in freezer-safe containers or wrap tightly in foil and place in a freezer bag.
They can be frozen for up to 2 months—just thaw overnight in the refrigerator before reheating.
Avoid microwaving directly from frozen, as it can cause uneven heating and make the peppers watery.
Frequently Asked Questions
1. Can I make these stuffed peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the fridge, then bake when ready to serve.
2. Can I use a different grain instead of rice?
Absolutely. Quinoa, barley, farro, or couscous all make excellent substitutes and bring unique textures and flavors.
3. How can I make the filling spicier?
Add chopped jalapeños, red pepper flakes, or a dash of hot sauce to the filling for a zesty kick.
4. Are these stuffed peppers gluten-free?
They can be! Simply use gluten-free bread crumbs for the topping and ensure your other ingredients are certified gluten-free.
5. How do I prevent the peppers from becoming soggy?
Avoid adding too much liquid to the filling, and drain canned ingredients well. Also, don’t overbake—remove them from the oven once the peppers are fork-tender.
