Vegetarian stuffed peppers with hearty lentils and meaty mushrooms are flavorful, easy to make, and delicious! Oil-free, gluten-free, and vegan.
Autumn means it’s time for heartier meals. Look no further if you’re looking for a hearty, flavorful, and protein-packed dish. Ladies and gentlemen, check out these vegetarian stuffed peppers with mushrooms and lentils.
Stuffed peppers are a classic, but the filling makes this dish. This recipe for Vegetarian Stuffed Peppers with Mushrooms and Lentils is delicious and a fantastic option for those seeking a meatless meal.
My delicious Vegan Stuffed Bell Peppers inspired this recipe filled with smoky chipotle-flavored brown rice and a black bean filling. And they’re just as delicious and easy to make.
Try topping them with my cashew sour cream, vegan ranch dressing, or chipotle aioli to add excitement and flavor. Alright, enough talk. LET’S COOK!
In This Post
- Ingredients for Vegetarian Stuffed Peppers
- How to make Vegetarian Stuffed Peppers
- Substitutions
- Variations
- Equipment
- Storage
- Top tips for perfect vegetarian stuffed peppers
- More vegan recipes you have to try!
- What is a good side dish for stuffed peppers?
- Vegetarian Stuffed Peppers with Mushrooms and Lentils
- 💬 Community
Ingredients for Vegetarian Stuffed Peppers
These six wholesome ingredients form a well-balanced, flavorful, and nutritious filling meal. The bell peppers serve as a colorful, nutrient-rich bowl for the stuffing, while lentils provide plant-based protein, fiber, and earthy flavor.
Chopped mushrooms are a great replacement for ground beef and offer a meaty texture, while the onions and garlic add a savoriness and depth. Smoked paprika, salt, and pepper combine everything with just the right amount of seasoning.
- bell peppers (red or green)
- brown lentils or green lentils
- onion
- garlic
- smoked paprika
- salt and pepper to taste
See the recipe card below for exact quantities and detailed instructions.
How to make Vegetarian Stuffed Peppers
From sautéing the filling to stuffing the peppers and baking, it is perfect for everyone, especially those who claim they can’t cook. You’ll have a delicious and wholesome meal ready to enjoy in no time at all and a few steps.
Prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
Sauté the onions, garlic, and mushrooms until tender. Add the lentils, smoked paprika, salt, and pepper to the pan. Stir until everything is evenly mixed.
Spoon the stuffing into the prepared bell peppers and place them in a glass baking dish.
Cover the dish with aluminum foil and bake for 35-40 minutes or until the peppers are tender.
Hint: garnish with fresh herbs, Italian seasoning, or some vegan parmesan before serving. Enjoy!
Substitutions
- If you don’t have green or brown lentils, you can use red lentils, but they will have a much softer texture.
- Feel free to experiment with different types of mushrooms. Portobello or cremini mushrooms work well in this recipe.
Variations
Here are some creative variations to customize this dish:
- Cheesy Peppers: Drizzle some of my fat-free cheese sauce over the stuffed peppers after baking for a cheesy twist.
- Spicy Peppers: Add a pinch of red pepper flakes, ground cumin, chili powder, or diced jalapeños for a little kick.
- Taco Stuffed Bell Peppers: Try using my cauliflower walnut meat as the stuffing in these peppers. Taco Tuesday will never be the same.
- Mediterranean Peppers: Incorporate chopped olives, sun-dried tomatoes, and vegan feta cheese for Mediterranean flavors.
- Veggies: Feel free to add a variety of your favorite veggies to the mixture.
Equipment
To make these Vegetarian Stuffed Peppers with Mushrooms and Lentils, you’ll need the following equipment:
- Large Skillet: A large nonstick skillet or frying pan will be used to sauté the onions, garlic, mushrooms, and lentils.
- Baking Dish: A glass baking dish with aluminum foil for covering is essential for baking the stuffed peppers.
- Cutting Board and Knife: You’ll need a cutting board and a sharp knife to prepare the bell peppers, onions, and mushrooms.
- Cooking Utensils: Basic kitchen utensils like a spatula or wooden spoon for stirring and tongs for handling the peppers are handy.
- Measuring Cups and Spoons for accurate ingredient quantities.
Storage
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.
Top tips for perfect vegetarian stuffed peppers
- 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.
More vegan recipes you have to try!
Looking for other recipes like this? Try these:
What is a good side dish for stuffed peppers?
These are my favorite dishes to serve with these Vegetarian Stuffed Peppers:
If you make this recipe, please leave a comment with a star rating. Don't forget to share it on Facebook or Instagram. Tag me @shanandsimplecooking + #ShaneAndSimple! I love seeing your recreations🙂
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 stuffed bell peppers 1x
- Category: Vegan Main Dishes, Gluten Free, Vegan Holiday Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
- 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.
- 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.
- 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.
- Fill the Bell Peppers: Spoon the stuffing into the prepared bell peppers and place them in a glass baking dish.
- Bake: Cover the dish with aluminum foil and bake for 35-40 minutes or until the peppers are tender.
- Serve: Once the stuffed peppers are done, remove them from the oven and let them cool for a few minutes. Serve hot and enjoy!
- 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.
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
Just made them! When I cooked lentils I cooked them with a can of tomatoes. I topped mine with butternut squash cheese sauce & they’re delicious!
I am definitely going to try this recipe it’s easy, healthy, and economical. I think it looks delicious.
Vegetarian stuffed peppers with hearty lentils and meaty mushrooms are flavorful, easy to make, and delicious! Oil-free, gluten-free, and vegan.