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Welcome to the family, Vegan Stuffed Peppers! Colorful red bell peppers with quinoa, lentils, and a robust array of Italian flavors, this satisfying, protein-packed meal wants to be your meatless main squeeze.

Vegan stuffed peppers in a white baking dish

I find quiet satisfaction in creating memorable recipes from humble ingredients, especially ones like grains and legumes that hang out faithfully in my pantry, patiently awaiting their time to shine.

They cost little—these vegan stuffed peppers are one of the most budget-friendly dinners you can cook—have a long shelf life, and are happy to sit stoically on my shelf until I feel inspired to pull them out and see what we can make together.

Stuffed peppers are more than a recipe in our home—they’re a healthy dinner (and leftover lunch) way of life.

A vegan stuffed pepper on a plate

A tidy package that contains every healthy food group, stuffed peppers are transportable, make-ahead friendly, and offer endless flavor possibilities.

To highlight their versatility and willingness to show up in whatever way you need them most, let’s take a trip down stuffed pepper memory lane:

We’ve been striving to eat more plant-based meals, so a few weeks ago I decided to see if I could take stuffed peppers beyond meat and still have a recipe that tasted every bit as satisfying as our other favorites.

TOTAL SUCCESS.

Vegan stuffed peppers in a baking dish

At 9 grams of protein and 9 grams of fiber per serving, these lentil stuffed peppers have what it takes to make (and keep!) you full.

Further, thanks to a few simple-yet-elevated additions like sun-dried tomatoes and Italian herbs, they’ll please your palate too.

Even if you don’t follow a vegan diet, these easy stuffed peppers are worth a spin and are an excellent addition to your healthy eating routine.

For those who like to plan meals in advance, I have stuffed pepper meal prep tips below for you too.

Red bell peppers, lentils, and quiona on a cutting board

How to Make Vegan Stuffed Peppers

The filling for these vegan Italian stuffed peppers cooks on the stove at the same time that the pepper halves get a head start in the oven. At the very end, you put the two together for a fast, flavorful, and healthy vegetarian meal.

In addition to being vegan, these stuffed peppers are also naturally gluten free, thanks to the quinoa.

The Ingredients

  • Bell Peppers. Colorful, delicious, and made for stuffing! Bell peppers are the perfect vessel for our filling, and they’re packed with Vitamin-C and antioxidants. You can use any color you like, though for the delicate flavors in the filling, I prefer the mellow sweetness of red or orange bell peppers.
  • Lentils. A plant-powered super star! For the best texture, I recommend green or brown lentils, which hold their shape without becoming mushy.
  • Quinoa. Another ingredient that helps make this dish more filling and hearty. Quinoa is considered a complete protein and is high in fiber.
  • Italian Seasoning. A blend of multiple herbs, it gives you more flavor bang in every spoonful.
  • Tomatoes, 2 Ways. Fire-roasted canned tomatoes comprise part of the quinoa and lentils’ cooking liquid, allowing them to absorb additional flavor. Sun-dried tomatoes have a robust, concentrated flavor that gives the stuffed peppers a tasty boost.
  • Nutritional Yeast. To keep the recipe vegan, I used the “cheesy” and nutty flavors of nutritional yeast to give this dish a little something extra, similar to the way one might use Parmesan. (I did the same in many of these recipes that use nutritional yeast.)
  • Toppings. See some yummy suggestions below.

The Directions

  1. Sauté the onion, then add the garlic and seasonings.
Ingredients for a vegan stuffed peppers recipe in a Dutch oven
  1. Add the lentils, quinoa, and both tomatoes. Bring to a boil, then simmer for 25 to 28 minutes, stirring occasionally.
Filling for vegan stuffed peppers in a Dutch oven
  1. Stir in the nutritional yeast.
Red pepper halves in a baking dish
  1. While the filling cooks, arrange the bell peppers cut side up in a baking dish with a little water in the bottom. Bake at 400 degrees F for 20 minutes.
  1. Add filling to each pepper. Bake for 5 to 10 more minutes. Top with fresh basil, and DIG IN!
Healthy, delicious dinner in a baking dish

Top Your Stuffed Peppers

We enjoyed the recipe as is (without cashew, non-dairy, or any other kind of cheese or cheese swap) and found them plenty tasty and satisfying. That said, if you’d like to gussy them up further, here are a few ways you can top your vegan stuffed peppers.

  • “Cheese”. Either cashew cheese or non-dairy “mozzarella” would be excellent vegan options. If you don’t need the peppers to be vegan, you can use regular mozzarella instead.
  • Fresh Herbs. A sprinkle of fresh basil is Italian perfection. Fresh parsley or thyme would be mighty fine too.
  • Greek Yogurt or Coconut Milk Yogurt. For a dollop of creaminess and extra protein.
Vegan stuffed pepper filling being stirred with a wooden spoon

Meal Prep and Storage Tips

  • To Make Ahead. Prepare the filling up to 4 days in advance, and store it in an airtight storage container in the refrigerator. When you are ready to cook, add it to the halved peppers, baking as directed.
  • To Store. Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Reheat gently in the microwave or oven at 350 degrees F. If microwaving, cut the peppers into a few pieces before reheating so that they warm evenly.
  • To Freeze. Freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Hearty Vegan Main Dishes

A vegan stuffed pepper on a plate with a fork

Recommended Tools to Make Vegan Peppers

Thanks to this tasty vegan recipe, we’ve got some extra pep in our (stuffed pepper) step, a bit more wiggle room in our budget, and a new everybody-approves healthy dinner to add to our list. I hope this recipe is all of that and so much more for you!

If you try these vegan stuffed peppers, please leave a comment to let me know how it turned out for you! It means the world to me and is incredibly helpful to other readers too.

Vegan Stuffed Peppers

4.85 from 71 votes
These Vegan Stuffed Peppers with quinoa, lentils, and Italian herbs are packed with protein, fiber, and bright flavors. Easy and satisfying!

Prep: 5 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 10 minutes

Servings: 8 pepper halves (4 to 6 servings)

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 1 small yellow onion chopped
  • 1/2 cup lentils (I like French green lentils–i.e. lentils du puy, which hold their shape; brown lentils will also work; red or yellow lentils are less recommended as they will become mushy)
  • 1/2 cup uncooked quinoa
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt plus additional for baking the peppers
  • 1/4 teaspoon red pepper flakes or up to 1/2 teaspoon if you like more spicy
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 cup low sodium vegetable broth plus additional as needed
  • 1 15-ounce can fire-roasted diced tomatoes in their juices
  • 1/2 cup chopped sun-dried tomatoes dry packed and rehydrated or packed in oil, drained and patted dry*
  • 3 tablespoons nutritional yeast or Parmesan if you do not need the peppers vegan
  • 4 large red bell peppers
  • Optional: 1/4 to 1/2 cup non-dairy mozzarella “cheese” or cashew cream
  • 2 tablespoons chopped fresh basil, parsley, or a mix

Instructions
 

  • Heat 1 tablespoon of the oil in a Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is beginning to soften, stirring occasionally. Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic. Let cook just until the garlic is fragrant, about 30 seconds.
  • Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 28 minutes, or until the lentils are tender. Stir once halfway through, then again towards the end of the cooking time. If the mixture looks too dry, splash in additional broth or water. Stir in the nutritional yeast.
  • While the lentils and quinoa cook, preheat your oven to 400 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom (I cut right down through the stems). Remove the seeds and membranes then arrange cut side up in the prepared baking dish. Drizzle the insides with the remaining 1 tablespoon oil and sprinkle lightly with salt. Carefully pour a thin layer of water into the bottom of the pan. Place in the oven and bake, uncovered, for 20 minutes. This step gives the peppers a head start while the filling finishes up.
  • Carefully mound the cooked filling inside of the peppers. If using a non-dairy “mozzarella” sprinkle it on top. Return the pan to the oven and bake for 5 to 10 additional minutes, until the peppers are completely tender and the filling is piping hot. Sprinkle with fresh basil and enjoy!

Video

Notes

  • TO STORE: Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days. 
  • TO REHEAT: Reheat gently in the microwave or oven at 350 degrees F. Cut the peppers into a few pieces before reheating so that they warm evenly.
  • TO FREEZE: Freeze leftover peppers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • Adapted from my Italian Stuffed Peppers.
  • *If your sun-dried tomatoes are dry packed, rehydrate them before starting the recipe. Chop them, and place them in a covered bowl of hot water. After about 5 minutes, drain the water and pat the tomatoes dry. Use in the recipe as directed. 

Nutrition

Serving: 1(of 8 pepper halves)Calories: 188kcalCarbohydrates: 29gProtein: 9gFat: 5gSaturated Fat: 1gPotassium: 745mgFiber: 9gSugar: 7gVitamin A: 2039IUVitamin C: 86mgCalcium: 54mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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82 Comments

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  1. These were great! I was worried about the amount of liquid not being enough for the amount of quinoa and lentils to cook, but I added a couple tablespoons more and it was perfect. My daughter and her friend are vegan and this is what they chose for the meal tonight. I didn’t have any sundried tomatoes, but it was still really good without them. Topped with vegan parmesan. We all loved it!5 stars

  2. Yummy vegan meal! The first go around the only change I made was to omit the oil and the sun dried tomato.
    This second go around I omitted the oil and sun dried tomatoes and I did not actually stuff peppers. Instead I served this lentil quinoa goodness on a generous portion of chopped tomatoes and then topped with chopped fresh raw red peppers – so good!5 stars

  3. I made these amazing stuffed peppers for a Mayor and two of her staff members who are all vegan and they absolutely loved them. I love when I try a new recipe and I don’t have to adjust the ingredients.
    Ah-maze-ing!!!5 stars

  4. We enjoy the vegan stuffed peppers almost every week. I prepare the stuffing in advance and freeze it. Simple and delicious!5 stars

    1. Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review and your feedback about making the stuffing ahead of time!

  5. I love this recipe and can’t wait to cook it for my vegan niece, in fact it sounds so good I think I will serve it to everyone.
    The problem is it will not print for me. I’ve tried everything!!??

    1. Hi Sandy, please email us at hello@wellplated.com for further assistance. Also, is this the only recipe that doesn’t print or can you print others?

  6. I have made these peppers twice now. They are delicious! They are easy to make, hearty and satisfying. Even my “meat eater” husband loved them and was happy with them as a main dish. Thanks for the recipe! I do have one question – can you freeze them?5 stars

    1. Hi Sherry, so glad you enjoy the recipe! To freeze: freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

  7. So Delish! I followed the recipe exactly and then added some marinara sauce to the pan before baking the stuffed peppers since my family likes their peppers saucy. This was incredible! It looked like legit stuffed peppers made with ground beef I remember from my childhood. The texture and flavor was fantastic! This recipe is a keeper!5 stars

  8. So nutricious! I don’t use oil, didn’t have lentils so used “field peas”, and only had a can of diced tomatoes, and threw in a bunch of fresh mushrooms. Also used my peppers from the garden. Wow, these were so good! Thank you!5 stars

  9. The vegan stuffed peppers were fabulous! Although I didn’t have all the exact ingredients it didn’t matter. This recipe lends itself to subbing, changing, etc.. I will certainly make this again!5 stars

    1. Hi Curtis! The recipe itself is vegan. And those are just suggested toppings so feel free to skip it.

  10. These were light and delicious! Great recipe that I will make again! I topped mine with some tomato sauce.5 stars

  11. Just made this tonight and followed instructions except omitted the oil and sun dried tomatoes. Just starting out in the vegan lifestyle and I’m a little skeptical, thinking recipes may not be that good. This was very good!! Even my husband who isn’t vegan ate it and liked it alot! Thank you for a great recipe and I’m saving this one!5 stars

  12. As a non vegan trying to add more meatless meals to our weekly routine, these peppers are definitely going to become a staple!! Made the recipe last night and it was so flavorful and delicious! So glad I found your website and cookbook, I’ve really been enjoying trying new recipes!!

  13. Just made this recipe for the first time after coming across it while looking for more plant based meals for my diet and I was not disappointed! I’ve meal prepped for the week and I can’t wait to have this everyday! Thank you x5 stars

  14. Hi. Would this work with rice in place of the quinoa? Would I need to change the liquid amount or cooking time? My daughter is allergic to quinoa. Thanks!

    1. Hi Sylvie, yes you could use rice. It would be similar to this recipe: https://www.wellplated.com/stuffed-peppers/ where you add it in already cooked. Hope this helps and ENJOY!

  15. These were delicious. I am wondering how you got a protein content of 9 g/half pepper. The lentils and the quinoa basically provide 22 g protein (lentils) and 12 g protein (quinoa). So this is 34 grams protein in 8 pepper halves or about 4.2 g/pepper half. Your calculations show 9 grams. What am I missing? This is important for people who are vegan and are trying to get 0.8 grams protein/kg body weight. Thanks.

    1. Lynne, for each recipe, I estimate to the best of my ability based on the information available in the calculators themselves. These numbers are meant to be a guide, not a statement of fact. Many elements can cause the dish I make at home to vary nutritionally from the iteration you create, including brands of ingredients, measuring styles, and final serving size. Further, the accuracy is limited by the information available in the My Fitness Pal and Wordpress Recipe Maker databases. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!

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