Delicious Vegan Stuffed Peppers with Quinoa & Lentils: Healthy Italian Comfort Food

Discover an incredibly easy and satisfying recipe for Vegan Stuffed Peppers. These vibrant bell peppers are generously filled with a flavorful, protein-rich mixture of quinoa and lentils, all seasoned with classic Italian spices. It’s a wholesome, hearty dish perfect for a nutritious lunch, a comforting dinner, or an ideal meal prep solution for the week.

Red bell pepper stuffed with quinoa lentil mixture with the top back on, on a rustic serving board. — A beautifully baked vegan stuffed red bell pepper, ready to enjoy.

This recipe has been updated from the original that was published on October 25, 2016, bringing you even more flavor and nutrition tips.

Vegan Stuffed Peppers offer the ultimate combination of delicious taste and wholesome goodness, making them the perfect meal when you’re craving healthy comfort food. This incredibly satisfying and protein-packed dish is poised to become your new favorite meatless masterpiece. Imagine tender, roasted bell peppers, bursting with an aromatic Italian-spiced filling of quinoa and lentils. It’s a plant-based meal that genuinely everyone, from vegans to avid meat-eaters, will absolutely adore.

As a dedicated health coach and food blogger, my mission is always to create healthy food that tastes unbelievably incredible. This simple stuffed pepper recipe with lentils and quinoa is no exception. It’s not only bursting with savory flavors but also remarkably easy to prepare using common pantry staples. Plus, it’s an outstanding option for healthy meal prep, ensuring you have nutritious meals ready to go throughout your busy week.

Why You’ll Absolutely Love This Vegan Stuffed Pepper Recipe

Red bell pepper stuffed with quinoa and lentils, on a plate with other colored stuffed peppers, showcasing variety. — A colorful array of vegan stuffed peppers, promising a feast for the eyes and the palate.

HEALTHY MEAL PREP PERFECTION: I absolutely adore this recipe because it’s incredibly hearty, densely nutritious, and exceptionally tasty. The best part? You can easily make it in advance, saving you precious time during the week. Prepare a batch on Sunday, and enjoy healthy, satisfying meals for days!
POWER-PACKED PLANT-BASED PROTEIN: This recipe combines quinoa and lentils, two powerhouse ingredients, to create a fantastic plant-based protein source. Quinoa is renowned for being one of the few plant foods that contain all nine essential amino acids, making it a complete protein. Paired with iron and folate-rich lentils, you get a robust, fulfilling, and muscle-supporting meal that keeps you energized.
SURPRISINGLY EASY TO MAKE: Don’t let the thought of “stuffed peppers” intimidate you! While the total cooking time is around an hour, a significant portion of that time is hands-off baking. This means you can relax, tackle other tasks, or simply enjoy your free time while dinner cooks to perfection in the oven. Yay for effortless gourmet meals!
DELICIOUS & AROMATIC: Not only is this dish super tasty, with its blend of savory Italian herbs and hearty filling, but your entire house will also smell absolutely divine as it bakes. The warm, inviting aromas will make everyone eager for dinner to be served!
ELEGANT FOR ENTERTAINING: Looking for a dish that impresses without last-minute kitchen chaos? These vegan stuffed peppers are your answer. They present beautifully on any table, and each pepper serves as its own tidy, individual package of a complete, flavorful dinner. Ideal for dinner parties or special occasions.
PERFECT FOR MEATLESS MONDAY (AND BEYOND!): You certainly don’t have to be vegan to fall in love with this incredibly flavorful meal. It’s a fantastic option for incorporating more plant-based meals into your diet, perfect for Meatless Mondays, or any day you’re craving something healthy, wholesome, and utterly delicious.

Essential Ingredients for Flavor & Nutrition

Ingredients for vegan stuffed peppers: colorful bell peppers, diced tomatoes, quinoa, lentils, onions, garlic, Italian spices, ground flax, and nutritional yeast, laid out on a wooden surface. — A vibrant collection of plant-based ingredients, ready to create a meal full of flavor and nutrition. Each component brings its own unique health benefits to the dish.

Each ingredient in this recipe is chosen not only for its incredible flavor contribution but also for its impressive nutritional profile, making every bite count towards your health goals.

Bell Peppers: These colorful beauties are packed with more vitamin C than a cup of orange juice! They also provide vital beta-carotene (a precursor to vitamin A), dietary fiber for digestive health, potassium for blood pressure regulation, and iron. Any color works beautifully, adding both visual appeal and a slightly different sweetness to the dish.
Diced Tomatoes: A cornerstone of Italian cuisine, diced tomatoes provide a rich, umami depth to the stuffing. They are loaded with powerful antioxidants, particularly lycopene, which is known for its heart-healthy benefits.
Quinoa: This ancient grain is a true superfood. It’s naturally gluten-free, boasts a high protein content, and is an excellent source of fiber, magnesium, and iron. Crucially, quinoa is one of the few plant foods that contains all 9 essential amino acids, making it a complete protein and a fantastic base for our hearty stuffing.
Lentils: Tiny but mighty, lentils are low in calories, incredibly rich in iron and folate (essential for red blood cell formation and overall health), and an excellent source of plant-based protein. They add a wonderful, earthy texture and heartiness to the filling.
Ground Flaxseeds: A nutritional powerhouse, ground flaxseeds are packed with fiber, essential omega-3 fatty acids (crucial for brain and heart health), B vitamins, and powerful antioxidants. In this recipe, they also act as a natural binder, helping the stuffing hold together beautifully.
Nutritional Yeast: Don’t skip this secret ingredient! Nutritional yeast imparts a distinct, dairy-free cheesy flavor, adding an incredible depth of umami to the stuffing. It’s also an excellent source of dietary fiber and B vitamins, including B12 for many fortified brands, which is particularly beneficial for plant-based diets.
Onions & Garlic: The aromatic foundation of countless delicious meals, onions and garlic are major flavor boosters. Beyond taste, they are celebrated for their antibacterial and anti-inflammatory properties and their significant support for the immune system.
Italian Seasoning: This blend of classic herbs – typically oregano, thyme, and basil – brings all the delicious, authentic Italian flavors to our stuffed peppers. It’s a simple way to infuse the dish with warmth and herbaceous notes that everyone loves.

Mastering Bell Pepper Preparation for Stuffing

Preparing bell peppers for stuffing is a straightforward process, ensuring they’re ready to hold their delicious filling. While I prefer selecting peppers with flatter bottoms for stability, don’t worry if that’s not always possible – especially if you’re using beautiful, organic peppers from your garden! The key is choosing a casserole dish, Dutch oven, or cast iron pan that will snugly fit your peppers. When packed together, they’ll support each other perfectly, preventing any toppling.

A hand using a sharp knife to slice the top quarter inch off a red bell pepper, preparing it for stuffing. — Carefully slicing off the top of the bell pepper. If the top comes off cleanly, save it for roasting alongside the stuffed peppers; otherwise, chop it up to sauté with the onions for extra flavor in the stuffing.

A hand scooping out the seeds and membranes from inside a cut bell pepper using a small paring knife. — Once the top is removed, use a small paring knife or your fingers to gently scoop out the core, white membranes, and all seeds, creating a clean cavity for the stuffing.

Red, orange, yellow and green bell peppers, with their tops cut off, fit tightly into a dutch oven ready for par-baking. — Arranging the prepared bell peppers snugly in a Dutch oven ensures they remain upright during baking. Brushing them with olive oil and a sprinkle of salt and pepper before par-baking enhances their flavor and tenderness.

Once trimmed, nestle the peppers into your chosen pan as snugly as possible to provide mutual support. Lightly brush them with olive oil (or vegetable broth for an oil-free option) and sprinkle generously with salt and pepper. This initial par-baking step in a 400-degree Fahrenheit oven for 20 minutes is crucial. It pre-softens the peppers, ensuring they are perfectly tender by the time the filling is fully cooked, contributing to an overall harmonious texture in the final dish.

Crafting the Easy Italian Stuffing for Peppers

While your bell peppers are getting their head start in the oven, you’ll have ample time to prepare this wonderfully simple and healthy Italian-inspired stuffing. The filling is so incredibly delicious and easy to make that I often prepare extra to serve as a standalone side dish – it’s that good!

Traditional Italian stuffing often features breadcrumbs and cheese. However, I believe that dairy-free options can be just as, if not more, delicious and nutritionally beneficial. For this recipe, I’ve consciously chosen ingredients that not only impart a classic taste but also significantly boost the nutritional value. The combination of ground flaxseeds and nutritional yeast works wonders here, offering a satisfying texture and that coveted “cheesy” umami flavor without any dairy, while simultaneously adding fiber, omega-3s, and B vitamins.

Onions and bell pepper scraps being sautéed in a skillet, filling the kitchen with aromatic scents. — Begin by sautéing diced onions and any leftover bell pepper scraps until they become beautifully translucent, forming the fragrant base of our stuffing.

Quinoa, lentils, and diced tomatoes being mixed into the sautéed onions and spices in a large skillet. — Next, incorporate the rinsed quinoa, lentils, and diced tomatoes, ensuring all ingredients are well combined and coated with the savory spices.

Vegetable stock added to the quinoa, lentils, and tomatoes mixture, simmering on the stovetop. — Pour in the vegetable stock and allow the mixture to simmer for about 15 minutes, until most of the liquid has been absorbed and the grains are tender.

Nutritional yeast and ground flaxseeds being stirred into the cooked quinoa and lentil mixture. — Remove from heat and stir in the nutritional yeast and ground flaxseeds for that cheesy flavor and added binding. Finally, fold in fresh herbs until just wilted, creating a vibrant and aromatic filling. This versatile stuffing can be prepared up to three days in advance and stored in the fridge, ready to be spooned into your bell peppers.

Cooked quinoa and lentil mixture being spooned into a par-baked bell pepper. — Once the peppers are par-baked and slightly cooled, generously spoon the flavorful quinoa and lentil mixture into each cavity. Cover your baking dish or Dutch oven and return to the oven for a final 30 minutes, allowing the flavors to meld and the peppers to finish cooking to perfection.

My Journey to the Perfect Vegan Stuffed Peppers

Vegan stuffed peppers of all colors, loaded with quinoa and lentils, neatly arranged in a dutch oven, fresh from the oven. — A colorful medley of vegan stuffed peppers in a Dutch oven, a truly heartwarming and healthy meal.

Growing up, stuffed peppers weren’t a staple in my home. Stuffed cabbage, yes! My grandmother certainly had her delicious recipe for that. But stuffed peppers? Not so much. My mother-in-law, on the other hand, made them a regular part of her dinner rotation. Naturally, my hubby often asks me to make stuffed peppers for him – and by that, he specifically means traditional stuffed GREEN peppers with MEAT and rice, just like his mom used to make.

Now, I don’t particularly care for green bell peppers, nor do I typically cook with meat. But I’m all about compromise and making everyone happy at the dinner table! So, when I made this vibrant batch, I decided to throw in a few green peppers amidst the beautiful rainbow of red, orange, and yellow ones. It wasn’t exactly what my husband had envisioned, but let me tell you – he was so delighted by the presence of those green peppers that he was more than willing to overlook the fact that these were entirely meatless! He gave these vegan stuffed peppers two enthusiastic thumbs up, a ringing endorsement that tells me everyone will absolutely love them, regardless of their usual dietary preferences.

Close-up of vibrant Vegan Stuffed Peppers in green, yellow, orange and red, overflowing with a savory quinoa, lentil, and Italian spice filling. — A close-up view revealing the rich, flavorful filling of quinoa, lentils, and Italian spices inside tender, colorful bell peppers.

More Delicious Meatless Monday Dinners

Vegan Meatloaf Recipe
Vegan Zucchini Rollatini (gluten-free)
Vegan Shepherd’s Pie with Sweet Potato Mash
Meaty Vegan Stuffed Zucchini Boats

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Red bell pepper that is stuffed with quinoa and lentils plus Italian spices, with its top back on after cooking, sitting inside a white bowl.

Vegan Stuffed Peppers with Quinoa & Lentils

Author:
Debra Klein

This easy recipe for Vegan Stuffed Peppers is filled with tasty Italian flavors, plus protein-rich quinoa and lentils for a hearty and delicious lunch, dinner, or healthy meal prep idea.

★★★★★

4.99 from 61 votes

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Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Course Main Course

Cuisine Italian

Servings
6 servings

Calories
279 kcal

Ingredients

For the Stuffed Peppers:

6 bell peppers
2 Tablespoons olive oil* divided
1 medium yellow onion diced
4 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon sea salt
½ teaspoon crushed red pepper
1 cup dry quinoa rinsed well
½ cup lentils rinsed well
1 large can 28 oz diced tomatoes
2 cups veggie broth
¼ cup ground flax seeds
2 Tablespoons nutritional yeast
2 Tablespoons fresh parsley or basil chopped

Instructions

Preheat your oven to 400°F (200°C).
Prepare bell peppers by carefully slicing ¼” off the top and removing the core, membranes, and seeds. If the pepper tops look appealing and hold their shape, save them to roast with the stuffed bottoms. Otherwise, finely chop any scraps to sauté with the onions for the stuffing.
Choose a cast iron Dutch oven or a ceramic/glass baking dish that allows the peppers to fit snugly, preventing them from tipping over and helping them hold each other upright. Place the cleaned pepper shells into the dish. If you saved the tops, place them slightly askew on top of each pepper, allowing air to circulate. Brush the peppers with 1 Tablespoon of olive oil (or vegetable broth for an oil-free option) and sprinkle with a pinch of salt and pepper.
Roast the peppers in the preheated oven for 20 minutes to par-bake and soften them. While they roast, proceed with preparing the delicious filling.
Meanwhile, MAKE THE STUFFING: Heat the remaining 1 Tablespoon of olive oil (or vegetable broth) in a large skillet over medium heat. Add the diced onions and any chopped bell pepper scraps, and sauté until they become translucent and tender, about 5 minutes. Stir in the dried Italian spices (oregano, thyme, basil, salt, and crushed red pepper) and minced garlic. Continue to stir continuously for about 30 seconds until fragrant, being careful not to burn the garlic. Next, mix in the rinsed quinoa and lentils, ensuring they are well coated with the spices. Pour in the diced tomatoes and 2 cups of veggie stock. Bring the mixture to a low simmer and let it cook for 15 minutes, or until most of the liquid has been absorbed and the quinoa and lentils are tender. Turn off the heat and stir in the nutritional yeast and ground flaxseeds.
Once the stuffing is cooked, stir in the fresh herbs (parsley or basil) until they just wilt. At this point, the stuffing mixture can be refrigerated for up to 3 days if you’re not ready to stuff the peppers immediately. It can also be frozen for up to 3 months for future meals.
Remove the par-baked peppers from the oven, keeping the oven on. Once the peppers are cool enough to handle, spoon the quinoa-lentil mixture evenly and generously into each pepper cavity. If desired, sprinkle with additional nutritional yeast and fresh basil for extra flavor and garnish.
Cover the Dutch oven with its lid (or if using a standard baking pan, cover tightly with unbleached parchment paper followed by aluminum foil). Return to the oven and bake for another 30 minutes, or until the peppers are completely soft and the filling is piping hot throughout. Serve immediately and enjoy!

Notes

NO OIL OPTION: For an oil-free version, simply use vegetable broth instead of olive oil to brush onto the bell peppers before roasting. When sautéing the onions and bell pepper scraps, use vegetable broth in the skillet, adding one tablespoon at a time as needed to prevent sticking and ensure everything cooks beautifully without drying out the pan.

CHOOSING BELL PEPPERS: Any color of bell pepper will work wonderfully in this recipe, each offering a slightly different visual appeal and nuanced sweetness. For best results, try to choose peppers of similar sizes, which helps them cook evenly. Peppers with flatter bottoms are ideal for stability in the baking dish, but a snug fit in your pan works just as well to keep them upright.

LENTIL SELECTION: Black or green lentils are excellent choices for this recipe. Their firm texture holds up well during cooking, preventing them from becoming mushy. I particularly recommend using petite French lentils or small black beluga lentils, as they retain their shape beautifully and add a delightful bite to the stuffing. Avoid red lentils, as they tend to break down too much and can result in a softer, less textured filling.

MEAL PREP & STORAGE TIPS: This recipe is fantastic for meal preparation! You can make the entire quinoa and lentil filling up to 3 days in advance and store it in an airtight container in the refrigerator until you’re ready to stuff and bake the peppers. Alternatively, prepare the entire dish (stuff and bake) and then store the cooked stuffed peppers in the fridge for up to 5 days, or freeze them for up to 3 months. To reheat, allow frozen peppers to thaw in the fridge overnight. Then, bring them to room temperature before reheating in a preheated 350°F (175°C) oven for about 20 minutes, or until thoroughly heated through.

Nutrition Information

Serving: 1g
Calories: 279kcal
Carbohydrates: 31g
Protein: 11g
Fat: 9g
Saturated Fat: 1g
Polyunsaturated Fat: 7g
Cholesterol: 1mg
Sodium: 262mg
Fiber: 9g
Sugar: 7g

Important Note on Nutrition

The nutrition calculations provided here were performed using online tools and are estimates. To obtain the most accurate representation of the nutritional information for any given recipe, you should always calculate the nutritional information with the actual ingredients and brands you used. You are ultimately responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your specific dietary needs.

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