The Best Vegan Stuffed Bell Peppers Recipe

Sarah and I were invited to a family dinner a few weeks ago where we were the only two vegans. We didn’t want to show up and be like, “what can we eat??” so we decided to bring a homemade dish: vegan stuffed bell peppers.

Sarah, being the amazing women she is, knew she could come up with a delicious recipe that would be loaded with protein and be very tasty and filling.

Since I hadn’t had a vegan stuffed pepper in a few years, I thought, “yeah, that sounds like a great plan.”

And wow, these turned out delicious!!

stuffing bell peppers

vegan stuffed bell peppers collection

vegan stuffed bell peppers

vegan stuffed bell peppers close up

Vegan Stuffed Bell Peppers

Deliciously-seasoned, stuffed bell peppers that are easy to make and taste great!
Course dinner
Servings 12 people


  • Cooking Tin


  • 6 bell peppers red, orange, yellow are best
  • 1 large onion
  • 5 containers white mushrooms
  • 1 handful parsley
  • 1 32 oz box of vegetable broth
  • 1 can diced tomatoes I used fire-roasted
  • 1 cup uncooked lentils
  • 1 cup uncooked rice
  • 1 bottle tomato sauce I chose DeLallo b/c of minimal ingredients
  • nutritional yeast to taste
  • seasonings (rosemary, basil, salt, pepper, oregano, thyme) to taste


  • Heat skillet w/ minimal oil.
  • Add chopped onion and cook until browned.
  • Add chopped mushrooms and parsley to cook down.
  • Slowly add vegetable broth throughout the process to avoid burning.
  • When cooked down, add diced tomato. Make sure to strain out liquid from can.
  • Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
  • * If mushrooms gave off too much liquid, you can strain out the water.
  • Cook rice in separate pan. When done, add to skillet.
  • At this point, the mixture in the skillet will be "pasty."
  • Add sauce + seasonings.
  • Mix in nutritional yeast.
  • Cut bell peppers in halves. Fill peppers with finished skillet mixture.
  • Fill bottom of tin with sauce and place bell peppers into tin. Cover with more sauce.
  • Cook at 475 degrees for about 30 minutes.
  • Remove from oven and top with more nutritional yeast.
Keyword bell peppers, stuffed peppers

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Make It Vegan