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Easy Vegan Lentil Stuffed Peppers

Ruth J. Pickett
Tender bell peppers are filled with a savory mix of lentils, brown rice, diced tomatoes, vegan mozzarella, fresh cilantro, and aromatic garlic, then topped with breadcrumbs for a crispy finish.
The result is a satisfying, protein-rich dish that’s both comforting and healthy—perfect for weeknight dinners or make-ahead meals.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Entree, Main Course
Cuisine American
Servings 4

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.
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