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Vegetarian Lentil Stuffed Peppers
This easy lentil stuffed pepper recipe is made with simple ingredients and can be made ahead of time for a busy weeknight dinner.
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 560 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 bell peppers – cut the tops off and remove the seeds save the tops
- 1 tablespoon extra-virgin olive oil oil
- 1 cup cooked brown or green lentils You can use canned or frozen lentils. Drain and rinse if canned.
- 3 cloves garlic – minced
- 15 ounces diced tomatoes
- 2 cups cooked brown rice
- 1 cup vegan Mozzarella shreds
- 1 tablespoon lemon juice
- ¼ cup minced cilantro - minced
- salt and pepper to taste
- 1 cup bread crumbs
- ¾ cup water
Instructions
- Preheat the oven to 375F°F (190°C)
- Rub a light coat of oil on the peppers and place upright in a baking dish.
- Cook the rice according to the instructions on the package.
- Cook the lentils according to the instructions on the package.
- In a large mixing bowl, stir the rice, lentils, tomatoes, vegan cheese, garlic, lemon juice, cilantro, and salt and pepper until fully combined.
- Stuff the peppers with the filling.
- Sprinkle the bread crumbs evenly over the top of the peppers.
- Add the water to the bottom of the baking dish and bake for approximately 1 hour, or until the pepper is fork tender. Cover with foil if the bread crumbs become too brown.
Cup of Yum
Notes
- FAQs
- Bell Pepper - We prefer red, orange, or yellow bell peppers because of their sweet flavor. You can use green bell peppers, but please note that they will add a different flavor to the dish.
- Cooked Green or Brown Lentils - You can make the lentils from scratch or to save time, buy frozen or canned lentils. If you buy them canned, pour them into a strainer and rinse the liquid off of them.
- Cooked Brown or White Rice - Like the lentils, you can cook the rice yourself, or buy cooked frozen rice. We prefer brown rice because of its nutty flavor and chewy texture. If you want stuffed peppers without rice, use quinoa or barley.
- Diced Tomatoes - Canned diced or crushed tomatoes give the dish acidity and a great flavor. You could dice fresh tomatoes, but we like the juice in the canned tomatoes.
- Bread Crumbs - We sprinkle the bread crumbs over the top of the stuffed peppers to add a crispy texture. Feel free to use gluten-free breadcrumbs if needed.
- Garlic, Lemon, Cilantro - These three ingredients add a wonderful Mediterranean flavor to the recipe.
- Troubleshooting
- You can parboil or bake the pepper separately to soften them before stuffing them, however, we found it wasn't necessary.
- Peppers can get soggy if they're baked too long or the filling has too much liquid.
- You must cook the rice before you add it to the peppers. Uncooked rice will not cook properly if added to the stuffed pepper mixture.
- Nutrition Disclaimer
Nutrition Information
Serving
5oz
Calories
560kcal
(28%)
Carbohydrates
91g
(30%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
500mg
(21%)
Potassium
1057mg
(30%)
Fiber
22g
(88%)
Sugar
10g
(20%)
Vitamin A
3937IU
(79%)
Vitamin C
167mg
(186%)
Calcium
154mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 560
% Daily Value*
| Serving | 5oz | |
| Calories | 560kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 500mg | 21% |
| Potassium | 1057mg | 22% |
| Fiber | 22g | 88% |
| Sugar | 10g | 20% |
| Vitamin A | 3937IU | 79% |
| Vitamin C | 167mg | 186% |
| Calcium | 154mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.