Dinner’s looking vibrant, hearty and totally satisfying with these easy lentil stuffed peppers. Bell peppers are roasted until just tender then filled with a zesty, protein-packed blend of lentils, rice, salsa and fresh cilantro. It’s a cozy, all-in-one meal that checks every box: flavor, nutrition and that irresistible oven-baked comfort. Whether you’re looking for a plant-powered weeknight dinner or a delicious way to get more veggies on your plate, this simple recipe brings bold taste and feel-good ingredients to the table — no meat required!
Lentil Stuffed Peppers (Vegan)
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 418 kcal
Ingredients
- 4 bell peppers tops cut off and seeds removed
- 1 shallot chopped
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup white rice
- 1 cup lentils
- 3-1/2 cups water
- 1/2 cup restaurant style salsa
- 2 Tbsp. fresh cilantro chopped
Instructions
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Preheat oven to 400 degrees F.
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To prepare peppers, cut tops off and remove inner membrane and seeds. Bake unfilled peppers 25 minutes.
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To make filling, sauté shallot in olive oil for 5 minutes. Add salt and pepper to shallots. Then add water, rice and lentils. Bring to boil then cover and simmer 15 minutes.
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When lentils and rice are done cooking, stir in salsa, cilantro and salt.
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Remove peppers from oven and fill each pepper with ¾-1 cup lentil and rice filling.
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Bake an additional 15 minutes until peppers are cooked to preference.
Recipe Notes
Grab these ingredients and more for plant-based recipes at Vitacost.
Nutrition Facts
Lentil Stuffed Peppers (Vegan)
Amount Per Serving (1 g)
Calories 418
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 471mg20%
Potassium 908mg26%
Carbohydrates 77g26%
Fiber 19g76%
Sugar 8g9%
Protein 18g36%
Vitamin A 4400IU88%
Vitamin C 158mg192%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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