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

Michael Johnson
Deliciously-seasoned, stuffed bell peppers that are easy to make and taste great!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner
Cuisine Mediterranean, Mexican
Servings 12 servings
Calories 87.3 kcal


  • Cooking Tin


  • 6 bell peppers red, orange, yellow are best
  • 1 large onion
  • 4 cups white mushrooms
  • 1 tbsp olive oil (for heating pan)
  • 1/4 cups parsley not chopped, loosely placed
  • 1 32 oz box of vegetable broth
  • 1 cup diced tomatoes I used fire-roasted
  • 1 cup lentils uncooked
  • 1 cup rice uncooked, I used brown
  • 1 cup tomato sauce I chose DeLallo b/c of minimal ingredients
  • 12 tbsp nutritional yeast 1 tbsp per pepper
  • seasonings (rosemary, basil, salt, pepper, oregano, thyme) to taste


  • Heat skillet w/ minimal oil.
    1 tbsp olive oil
  • Add chopped onion and cook until browned.
    1 large onion
  • Add chopped mushrooms and parsley to cook down.
    4 cups white mushrooms, 1/4 cups parsley
  • Slowly add vegetable broth throughout the process to avoid burning.
    1 32 oz box of vegetable broth
  • When cooked down, add diced tomato. Make sure to strain out liquid from can.
    1 cup diced tomatoes
  • Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
    1 cup lentils
  • * If mushrooms gave off too much liquid, you can strain out the water.
  • Cook rice in separate pan. When done, add to skillet.
    1 cup rice
  • At this point, the mixture in the skillet will be "pasty."
  • Add sauce + seasonings.
    1 cup tomato sauce, seasonings (rosemary, basil, salt, pepper, oregano, thyme)
  • Mix in nutritional yeast.
    12 tbsp 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 45 minutes.
  • Remove from oven and top with more nutritional yeast.
    12 tbsp nutritional yeast


Serving: 0.5pepperCalories: 87.3kcalCarbohydrates: 15.3gProtein: 5.9gFat: 1gPolyunsaturated Fat: 0.08gMonounsaturated Fat: 0.16gSodium: 385mgPotassium: 258mgFiber: 3gSugar: 5.5gVitamin A: 10.4IUVitamin C: 83.25mgCalcium: 3.6mgIron: 7mg
Keyword bell peppers, stuffed peppers
Tried this recipe?Let us know how it was!

About Michael Johnson

I'm not your typical social-media guy. I don't have washboard abs, I don't live on a beach, and I don't always eat a smoothie bowl for breakfast. However, I love sharing insights & tips for those interested in going plant-based!

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