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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