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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


  • 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



  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


*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


  • 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