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Vegan Stuffed Peppers Lentils

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 pieces
Calories 350
A hearty and nutritious vegan dish featuring bell peppers stuffed with a flavorful lentil and quinoa filling, perfect for a wholesome meal.

Ingredients

Bell Peppers

  • 6 pieces bell peppers (large, assorted colors)
  • 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 diced tomatoes (28 oz)
  • 2 cups veggie broth
  • ¼ cup ground flax seeds
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons fresh parsley or basil

Instructions 

  • Preheat oven to 400°F (200°C). Prepare peppers by slicing tops and removing seeds.
  • Roast peppers for 20 minutes. Meanwhile, sauté onions, chopped tops, garlic, and spices until translucent.
  • Mix in quinoa, lentils, tomatoes, and broth; simmer for 15 minutes. Stir in nutritional yeast, flax, and herbs.
  • Stuff peppers with the filling, top with herbs, and bake covered for 30 minutes until peppers are soft.

Notes

You can prepare the filling in advance and refrigerate or freeze for later use.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Lentils