Vegan stuffed bell peppers

4.8 from 10 votes

These vegan stuffed bell peppers are easy to make, tasty and fulfilling. You can fill them with your favourite grain and legume, we show you several combinations below. While there's no meat or cheese, these stuffed pepper are packed with protein and flavour.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 360kcal

Author: Nico

Ingredients

4-5 bell peppers

For the filling

200 g rice (or buckwheat, millet, quinoa)
200 g red-lentils (or beans, chickpea, tempeh)
2 tablespoon olive oil
1 onion
400 g tomatoes canned or fresh
30 g parsley
½ teaspoon salt
1 L water
2 tablespoon vegetable stock powder

Topping suggestions (you can use other toppings of your choice)

100 g vegan ricotta homemade
100 g soy yogurt unsweetened

Metric - USA

Instructions

For the filling

In a pan, fry the chopped onion with the olive oil for 1 minute, then add the rice and the lentils and fry for another minute.
Add ½ of the water, vegetable stock powder, salt, canned tomatoes, and stir well.
Cook on medium to low heat for about 8 to 10 minutes. Stir occasionally to prevent the rice from sticking. Add the remaining water when the pan dries up. You should not cook the rice completely, it should still be a little hard.
Turn the heat off, and the chopped parsley, stir and set aside.

Prep the bell peppers

You can do this while the filling cooks. Preheat the oven to 360F or 180C. Wash and cut the peppers in half. You can cut them on the short side, or on the long side, like we did. If your peppers are quite big, like ours, then cutting them on the longs side is better.
Remove the seeds and the white flesh. Add a pinch of salt in the peppers, then stuff them with the filling and place them on a sheet pan.
Bake in the oven at 360F or 180C for 40 minutes. Take out of the oven and let cool down for 10 minutes before putting the on a serving platter.
Top with your favourite topping. We add crumbled vegan ricotta, unsweetened soy yogurt, fresh parsley and a drizzle of olive oil.

Video

Notes

Depending on the size of the peppers you might need 4 to 6 of them. If they are big, usually one portion would be half bell pepper per person. However, if you serve them as a main, some people might eat a full pepper.

Nutrition