Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Stuffed Peppers with Mushrooms and Lentils

Vegetarian stuffed peppers with hearty lentils and meaty mushrooms are flavorful, easy to make, and delicious! Oil-free, gluten-free, and vegan.

  • Total Time: 35 minutes
  • Yield: 4 stuffed bell peppers 1x

Ingredients

Scale
  • 4 bell peppers
  • 1 cup cooked green or brown lentils
  • 1 cup chopped mushrooms
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

 

Instructions

  1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).
  2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
  3. Sauté the Onion and Garlic: Heat a nonstick skillet over medium-high heat. Add the diced onions and minced garlic and sauté until they become translucent and fragrant. If needed, use a splash of veggie broth to prevent the onions and garlic from sticking.
  4. Cook the Mushrooms: Add the chopped mushrooms to the skillet with the onions and garlic. Cook until they’re tender, and most of their moisture has evaporated.
  5. Season and Add Lentils: Stir in the cooked lentils, smoked paprika, salt, and pepper. Combine everything well and let the mixture simmer for a few minutes.
  6. Fill the Bell Peppers: Spoon the stuffing into the prepared bell peppers and place them in a glass baking dish.
  7. Bake: Cover the dish with aluminum foil and bake for 35-40 minutes or until the peppers are tender.
  8. Serve: Once the stuffed peppers are done, remove them from the oven and let them cool for a few minutes. Serve hot and enjoy!
  9. Optional: Garnish with fresh herbs or vegan parmesan

Notes

*Prep time is assuming the lentils are already cooked.

*Nutrition info does not include salt or pepper; this should be added by preference.

Make sure to choose firm, fresh bell peppers for the best results.

If you have extra filling, it’s a great topping for salads or a filling for sandwiches.

Serve these stuffed bell peppers with a fresh salad or crusty bread for a filling meal.

If you have leftovers or want to make these vegan stuffed peppers for meal prep, store them in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave when you’re ready to enjoy.

  • Author: Shane Martin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Vegan Main Dishes, Gluten Free, Vegan Holiday Recipes
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 158
  • Sugar: 9.4 g
  • Sodium: 11 mg
  • Fat: 0.9 g
  • Carbohydrates: 30 g
  • Fiber: 7.1 g
  • Protein: 8.7 g
  • Cholesterol: 0 mg

Keywords: vegetarian stuffed peppers, vegan stuffed bell peppers, vegetarian stuffed bell peppers, easy vegan recipes, oil-free, WFPB, easy plant-based recipes