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Description
These Lentil & Tomato Vegan Stuffed Peppers are a hearty, plant-based meal perfect for a weeknight dinner or meal prep. Packed with flavor and nutrients, they’re sure to satisfy.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked green lentils
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup cooked rice (brown or white)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Optional toppings: vegan cheese, fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large bowl, combine cooked lentils, diced tomatoes, cooked rice, chopped onion, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Stuff each bell pepper half with the lentil and tomato mixture.
- Place stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes, or until peppers are tender.
- Optional: Top with vegan cheese during the last few minutes of baking.
- Garnish with fresh parsley before serving.
Notes
- You can use any color bell peppers you like.
- Feel free to add other vegetables to the filling, such as chopped zucchini or mushrooms.
- For a spicier dish, add more red pepper flakes.
- These stuffed peppers can be made ahead of time and reheated.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg