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!!

Vegan Stuffed Bell Peppers

Print Recipe

Deliciously-seasoned, stuffed bell peppers that are easy to make and taste great!

Course dinner

Cuisine Mediterranean, Mexican

Keyword bell peppers, stuffed peppers

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 12 servings

Calories 87.3

Author Michael Johnson

Cost $15

Equipment

• Cooking Tin

Ingredients

• 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

Instructions

• 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

Nutrition

Serving: 0.5pepper | Calories: 87.3kcal | Carbohydrates: 15.3g | Protein: 5.9g | Fat: 1g | Polyunsaturated Fat: 0.08g | Monounsaturated Fat: 0.16g | Sodium: 385mg | Potassium: 258mg | Fiber: 3g | Sugar: 5.5g | Vitamin A: 10.4IU | Vitamin C: 83.25mg | Calcium: 3.6mg | Iron: 7mg